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Fresh Corn Salad with Cotija, Cherry Tomatoes, and Lime Recipe

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3.9 from 6 reviews

A fresh and vibrant corn salad featuring sweet boiled corn, colorful bell peppers, cherry tomatoes, cucumber, and a zesty lime dressing with a hint of honey and spices. Topped with crumbly Cotija cheese and fresh cilantro, this salad is perfect as a light side dish or a healthy snack, ready in just 30 minutes.

Ingredients

Salad Ingredients

  • 4 large ears of fresh corn
  • 1 ½ cups diced bell pepper (red and green)
  • 1 pint cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • ½ cup red onions, finely diced
  • 1/3 cup fresh cilantro, roughly chopped
  • 3/4 cup fresh Cotija cheese

Dressing Ingredients

  • 3 tablespoons avocado oil (or extra virgin olive oil)
  • ¼ cup lime juice (can substitute lemon 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

  1. Prepare Dressing: Combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder in a container with a lid. Shake vigorously until well mixed. Refrigerate while preparing the rest of the salad.
  2. Prepare Vegetables: Dice bell peppers, halve cherry tomatoes, dice English cucumber, finely dice red onions, and roughly chop cilantro. Place cut vegetables on paper towels to absorb excess moisture for a crisp texture.
  3. Cook the Corn: Bring a large pot of water to a vigorous boil. Add 2 heaping tablespoons of kosher salt to the boiling water to enhance the corn’s sweetness. Add the ears of corn and boil for exactly 4 minutes to avoid overcooking. Immediately transfer corn to a colander and rinse under cold water until completely cooled to stop the cooking process.
  4. Cut Corn Kernels: Set cooled corn cob flat-side down on a cutting board. Using a sharp knife, carefully slice kernels off the cob into a large mixing bowl.
  5. Combine Salad: Add the diced bell peppers, halved tomatoes, cucumber, red onions, cilantro, and Cotija cheese to the bowl with corn kernels. Toss gently to combine all ingredients evenly.
  6. Add Dressing: Shake the dressing one more time and pour it over the salad mixture. Toss until everything is well coated with the dressing.
  7. Serve or Chill: Serve the salad immediately for freshest taste or cover and refrigerate for up to one day. If preparing ahead, consider adding dressing and cheese just before serving to preserve texture and freshness.

Notes

  • If preparing the salad a day in advance, keep the dressing and cheese separate until just before serving to maintain texture and flavor.
  • Fresh Cotija cheese can be substituted with feta or queso fresco if unavailable.
  • Use avocado oil or extra virgin olive oil based on preference or availability.
  • The salad is best served chilled or at room temperature.
  • Adjust salt and spices in the dressing to taste.

Find it online: https://cookedbysarah.com/fresh-corn-salad-with-cotija-cherry-tomatoes-and-lime-recipe/