Vibrant Fresh Corn Salad

This vibrant corn salad brings together the sweetness of fresh corn with crisp vegetables and a zesty lime dressing for the perfect summer side dish. Whether served at backyard barbecues or alongside your favorite grilled proteins, this refreshing salad always disappears quickly.

I first created this salad for a neighborhood block party where it received so many compliments that it became my signature dish. Now I make it weekly during corn season, often doubling the batch because everyone always wants seconds.

Ingredients

• Fresh corn husked and cleaned perfect for that sweet pop of flavor
• Bell peppers both red and green for vibrant color and crunch
• Cherry tomatoes halved to release their juicy sweetness
• English cucumber for refreshing crispness without the bitter seeds
• Red onions finely diced for a sharp bite that balances the sweet corn
• Fresh cilantro adds a bright herbaceous note that ties everything together
• Cotija cheese brings a salty tangy element that complements the sweetness

For the dressing

• Avocado oil or olive oil for a smooth base with healthy fats
• Lime juice freshly squeezed for the best zingy flavor
• Honey adds just enough sweetness to balance the acidity
• Dijon mustard works as an emulsifier while adding depth
• Seasonings including salt pepper cumin and chili powder create layers of flavor

Step-by-Step Instructions

Prepare the Dressing

Combine all dressing ingredients in a container with a tight-fitting lid. Shake vigorously until fully emulsified. The mixture should look creamy and well blended. Refrigerate while preparing the vegetables to allow flavors to meld together.

Cook the Corn

Bring a large pot of water to a rolling boil. This typically takes about 5 minutes depending on your stove. Once boiling add a generous amount of salt to the water. The salt enhances the natural sweetness of the corn. Carefully drop the corn into the boiling water and cook for exactly 4 minutes. The corn should be tender but still have a pleasant bite. Immediately transfer to a colander and rinse with cold water to stop the cooking process. Continue rinsing until the corn is completely cool to the touch.

Cut the Corn Kernels

Place a corn cob flat side down on your cutting board. Using a sharp knife slide downward along the cob to remove the kernels. Rotate and repeat until all kernels are removed. Take care to cut close enough to the cob to get full kernels but not so close that you get tough cob pieces. Transfer the kernels to your salad bowl.

Assemble the Salad

Add all prepared vegetables tomatoes cucumber bell peppers red onion and cilantro to the bowl with corn. Gently toss until everything is evenly distributed throughout the salad. The colorful mix should look vibrant and fresh. Add the Cotija cheese crumbles over the top of the vegetable mixture.

Dress and Serve

Shake the dressing once more to recombine then pour evenly over the salad. Toss gently but thoroughly to coat all ingredients with the dressing. Taste and adjust seasoning if needed. Serve immediately for maximum freshness or cover and refrigerate for up to 24 hours.

Bookmark

The key to this recipe is truly the corn. I learned this recipe from my grandmother who grew up in Iowa corn country. She always said the trick is not overcooking the corn so it maintains that perfect sweet snap when you bite into it. Even now when I make this salad I can picture her kitchen filled with the smell of fresh corn.

Make Ahead Tips

This salad can be prepared up to 24 hours in advance but for best results keep the dressing and cheese separate until serving time. The acid in the dressing can start to break down the vegetables if left too long causing them to lose their crispness. Store the prepared vegetables salad dressing and cheese separately in airtight containers in the refrigerator. Simply combine all components just before serving for the freshest taste and texture.

Perfect Substitutions

No fresh corn available? Frozen corn can work in a pinch. Thaw completely and pat dry before adding to avoid excess moisture. If Cotija cheese is unavailable feta makes an excellent substitute with a similar crumbly texture and salty profile. For a dairyfree version try adding diced avocado instead of cheese for creamy richness. The cilantro can be replaced with fresh parsley or basil if you have cilantro aversion. For a spicier kick add a finely diced jalapeño with the seeds removed.

Serving Suggestions

This versatile corn salad pairs beautifully with grilled proteins like chicken fish or steak. Serve it alongside tacos for a fresh counterpoint to spicy fillings. For a vegetarian meal spoon it over a bed of mixed greens and add black beans for protein. It also makes a fantastic filling for lettuce wraps when you want something light yet satisfying. During summer gatherings I love serving this in a hollowed watermelon half for a fun presentation that keeps the salad cool.

Recipe FAQs

→ Can I use frozen or canned corn instead of fresh?

Yes, you can substitute with frozen corn (thawed) or canned corn (drained well). While fresh corn provides the best texture and sweetness, frozen corn is a good alternative. If using canned, rinse thoroughly to remove excess sodium and starch.

→ What can I substitute for Cotija cheese?

If you can't find Cotija cheese, feta makes an excellent substitute with a similar crumbly texture and salty flavor. Other alternatives include queso fresco, ricotta salata, or even a mild goat cheese.

→ How long does this corn salad keep in the refrigerator?

This salad can be stored in an airtight container in the refrigerator for up to 2 days, though it's best enjoyed within 24 hours. For optimal freshness, consider adding the dressing and cheese just before serving if preparing ahead.

→ Can I grill the corn instead of boiling it?

Absolutely! Grilling adds a wonderful smoky flavor. Grill corn in husks or wrapped in foil for about 15-20 minutes, turning occasionally, until kernels are tender. Let cool before cutting off the kernels.

→ Is this salad suitable for vegetarians?

Yes, this corn salad is vegetarian-friendly as it contains only cheese as an animal product. To make it vegan, simply omit the Cotija cheese or substitute with a plant-based alternative, and replace the honey in the dressing with maple syrup or agave nectar.

→ How can I adjust the spice level?

To increase the heat, add a diced jalapeño or serrano pepper (with or without seeds depending on desired spiciness), or increase the chili powder in the dressing. For a milder version, reduce or omit the chili powder and ensure your bell peppers are sweet varieties.