Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes (optional)
Total Time: 1 hour
Servings: 6
Ingredients
For the Salad
- 6 ears fresh sweet corn (about 5 cups kernels), husked
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 red bell pepper, diced
- ½ green bell pepper, diced
- ½ small red onion, finely diced
- 1 avocado, diced (add just before serving)
- ¼ cup chopped fresh cilantro
- 2 tablespoons chopped fresh parsley
- 1 jalapeño, seeded and finely minced (optional)
- ¼ cup crumbled feta cheese or cotija cheese (optional)
For the Lime Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Optional Garnishes
- Extra chopped cilantro
- Lime wedges
- Crumbled feta or cotija cheese
- Sliced avocado
- Chili flakes
- Tajín seasoning
Equipment
- Large pot or grill
- Sharp knife
- Cutting board
- Large mixing bowl
- Small bowl or jar for dressing
- Whisk
- Serving bowl
Instructions
Step 1: Cook the Corn
Bring a large pot of lightly salted water to a boil.
Add the corn and cook for 4–5 minutes, just until tender but still crisp. Avoid overcooking to preserve the corn’s natural sweetness.
Alternatively, brush the corn lightly with olive oil and grill over medium-high heat for 8–10 minutes, turning occasionally until lightly charred. Grilling adds a delicious smoky flavor.
Transfer the cooked corn to a cutting board and allow it to cool slightly.
Using a sharp knife, carefully slice the kernels from each cob into a large mixing bowl.
Step 2: Prepare the Vegetables
Add the following to the bowl with the corn:
- Cherry tomatoes
- Cucumber
- Red bell pepper
- Green bell pepper
- Red onion
- Jalapeño (if using)
- Cilantro
- Parsley
Gently toss the vegetables together until evenly combined.
Step 3: Make the Dressing
In a small bowl or jar, whisk together:
- Olive oil
- Lime juice
- Lemon juice
- Honey
- Dijon mustard
- Garlic
- Ground cumin
- Chili powder
- Salt
- Black pepper
Whisk until the dressing is smooth and well emulsified.
Taste and adjust the seasoning with additional salt, pepper, or lime juice if desired.
Step 4: Assemble the Salad
Pour the dressing over the corn and vegetables.
Toss gently until everything is evenly coated.
If using feta or cotija cheese, fold it in carefully.
Cover and refrigerate for 30 minutes to allow the flavors to blend.
Just before serving, gently fold in the diced avocado to keep it fresh and intact.
Step 5: Garnish and Serve
Transfer the salad to a serving bowl.
Garnish with extra cilantro, crumbled cheese, avocado slices, lime wedges, or a sprinkle of Tajín seasoning for an extra burst of flavor.
Serve chilled or at room temperature.
Serving Suggestions
Corn Salad pairs wonderfully with:
- Grilled chicken
- Steak
- Barbecue ribs
- Burgers
- Fish tacos
- Shrimp skewers
- Pulled pork sandwiches
- Grilled salmon
- Roasted vegetables
- Tortilla chips as a fresh dip
Chef’s Tips
- Fresh sweet corn delivers the best flavor, but frozen corn can be used when fresh isn’t available.
- Grilling the corn adds a smoky depth that enhances the salad.
- Add the avocado just before serving to prevent browning.
- Chill the salad for at least 30 minutes to allow the flavors to develop.
- For a creamier version, stir in a few tablespoons of sour cream or Greek yogurt.
- Adjust the spice level by adding more or less jalapeño or chili powder.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- If making ahead, add the avocado just before serving.
- This salad is not recommended for freezing, as the vegetables will lose their crisp texture.
Nutrition (Approximate, per serving)
- Calories: 220
- Protein: 5 g
- Carbohydrates: 24 g
- Fat: 13 g
- Saturated Fat: 2 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 280 mg
