Description
This vibrant Corn Salad recipe is a delightful blend of fresh ingredients that brings a burst of flavor to any table. Perfect for summer gatherings, picnics, or simply as a healthy snack, this salad features sweet corn, crunchy vegetables, and a zesty dressing that elevates its appeal. With its colorful presentation and refreshing taste, it’s no wonder this dish becomes the star of the show at potlucks and barbecues. Easy to prepare in just 30 minutes, you’ll find yourself reaching for seconds!
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
- ½ cup finely diced red onions
- ⅓ cup roughly chopped fresh cilantro
- ¾ cup fresh Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Boil water in a large pot and cook corn for about 5 minutes. Let cool before cutting off the kernels.
- Dice bell peppers and cucumber, halve the cherry tomatoes, and chop red onion.
- In a large bowl, combine corn kernels with all chopped vegetables and cilantro.
- In another bowl, whisk together avocado oil, lime juice, honey, Dijon mustard, and seasonings until blended.
- Pour dressing over the salad mixture and toss gently to coat.
- Top with Cotija cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg