Fresh Corn Salad with Cotija and Lime Recipe
A vibrant and refreshing Fresh Corn Salad with Cotija cheese and zesty lime dressing, perfect as a light side dish or summer appetizer. Featuring sweet corn, colorful vegetables, and a tangy, slightly sweet vinaigrette, this salad offers a delightful mix of textures and flavors that come together beautifully in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad
- 4 ears of corn
- 1 bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1 cup English cucumber, cut into quarters
- 1 cup red onions, diced
- ⅓ cup cilantro, chopped
- 1 cup cotija cheese, crumbled
Dressing
- 3 tablespoons olive oil
- ¼ cup lime juice (about 3 limes)
- 2 tablespoons apple cider vinegar
- 1 ½ tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried parsley
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Cook the Corn: Bring a large pot of water to a boil and add a handful of salt for seasoning. Add the ears of corn and cook for 3 minutes until slightly tender but still crisp. Immediately transfer the corn to a bowl filled with ice water to stop cooking and preserve freshness.
- Prepare the Vegetables and Cheese: Once the corn is cooled, cut the kernels off the cob and add them to a large mixing bowl. Add the diced bell pepper, halved cherry tomatoes, quartered cucumber, diced red onions, and crumbled cotija cheese. Gently toss the ingredients together with your hands to combine evenly without crushing the vegetables.
- Make the Dressing: In a glass jar with a lid, combine olive oil, lime juice, apple cider vinegar, honey, Dijon mustard, salt, pepper, dried parsley, cumin, garlic powder, and paprika. Secure the lid and shake vigorously until all ingredients are well blended into a smooth dressing.
- Dress the Salad: Pour the prepared dressing over the salad mixture and gently mix to coat all ingredients thoroughly. For best flavor, let the salad sit for about 30 minutes to allow the dressing to absorb into the corn and vegetables before serving.
Notes
- Use fresh corn for best flavor; if unavailable, thawed frozen corn can be substituted.
- Adjust the honey and lime juice balance in the dressing to your preferred sweetness and tanginess.
- This salad can be served chilled or at room temperature.
- Leftovers are best stored in the refrigerator and consumed within 2 days for optimal freshness.
- For extra heat, consider adding a finely chopped jalapeño to the salad.
