Description
This easy Corn Salad is a vibrant celebration of fresh ingredients and zesty flavors, perfect for summer gatherings and potlucks. With tender corn, crunchy vegetables, and a delightful dressing, this dish is not only visually appealing but also packed with nutrients. It’s quick to prepare, making it an ideal choice for last-minute occasions or meal prep. Customize it with your favorite ingredients or serve it as a healthy snack—this Corn Salad is sure to impress!
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 onion
- ⅓ cup chopped fresh cilantro
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 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
- Husk the corn and remove silk. Boil in water for about 5 minutes until tender. Cool and cut kernels off the cob.
- Dice bell peppers, cucumber, red onion; halve cherry tomatoes; chop cilantro.
- Whisk together dressing ingredients: oil, lime juice, vinegar, honey, mustard, and seasonings.
- In a large bowl, combine corn kernels and chopped vegetables. Pour dressing over and toss gently.
- Fold in Cotija cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 6g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg