Description
This Corn Salad recipe is a colorful and refreshing dish that bursts with fresh flavors, making it an ideal choice for summer gatherings, potlucks, or as a light snack. Combining sweet corn with crisp vegetables and drizzled in a zesty dressing, this salad is both nutritious and versatile. Enjoy it as a side dish to grilled meats or mix it into tacos for an added crunch.
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 fresh cilantro (chopped)
- ¾ cup Cotija cheese (or feta)
- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (can sub 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. Grill or boil corn until cooked; cool and cut kernels off the cob.
- 2. Dice bell peppers, cucumber, and red onions; halve cherry tomatoes.
- 3. In a mixing bowl, combine corn kernels with chopped vegetables, cilantro, and cheese.
- 4. In another bowl, whisk together dressing ingredients until smooth.
- 5. Pour dressing over the salad; toss gently until evenly coated.
- 6. Serve immediately or chill before serving for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg