Description
This vibrant Corn Salad is a burst of Mexican flavors, making it the perfect side dish for summer barbecues and potlucks. Combining fresh ingredients like sweet corn, bell peppers, cherry tomatoes, and cilantro with a zesty dressing creates a refreshing medley that is as nutritious as it is delicious. With its colorful presentation and delightful crunch, this salad will impress your guests while being easy to prepare in just 30 minutes. Enjoy it as a standalone snack or paired with grilled meats—either way, it’s sure to brighten up any meal.
Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper (red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup diced English cucumber
- ¾ cup fresh Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime juice
- Fresh cilantro
Instructions
- Husk the corn, rinse, and boil in water for about 5 minutes until tender. Let cool before cutting off the kernels.
- While the corn cools, chop the vegetables: bell peppers, cucumber, red onions, and halve the cherry tomatoes.
- In a small bowl, whisk together avocado oil, lime juice, honey, Dijon mustard, and seasonings to make the dressing.
- In a large mixing bowl, combine corn kernels with all chopped vegetables and drizzle dressing over. Toss gently until well coated.
- Allow the salad to sit for about 10 minutes before serving for flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg