Corn Salad combines kernels from four briefly boiled ears with red and green bell pepper, cherry tomatoes, English cucumber, red onion, cilantro, and Cotija. A lime, vinegar, honey, Dijon, and spice dressing brightens the vegetables without a creamy base. The recipe serves 5 and records 30 minutes total: 25 minutes of preparation and 5 minutes of cooking. It can be served immediately or chilled, with dressing and cheese delayed when preparing it a day ahead.
This guide preserves every recorded ingredient, quantity, temperature, time, and method step. Read the full sequence once before beginning.
Corn Salad Ingredients
Salad Ingredients: 4 large ears of fresh corn (about 3 cups when cut from the cob); 1½ cups bell peppers, diced (a mix of red and green for color); 1 pint cherry tomatoes, halved; 1 cup English cucumber, diced; ½ cup red onions, finely diced; ⅓ cup fresh cilantro, roughly chopped; ¾ cup fresh Cotija cheese, crumbled.
Dressing Ingredients: 3 tablespoons avocado oil or extra virgin olive oil; ¼ cup fresh lime juice (about 2 medium limes); 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 ground cumin; ¼ teaspoon garlic powder; ¼ teaspoon chili powder.
If you enjoy this recipe, you may also like Blackened Shrimp Salad.
Plan the Work Before Cooking
Measure every ingredient and prepare these tools: Large pot for boiling corn; Colander for draining; Sharp knife for cutting corn from cob; Cutting board; Large mixing bowl; Small jar or container with lid for dressing; Measuring cups and spoons. Arrange each recipe group in method order. Keep raw chicken or beef and their utensils away from cooked food, and reserve clean serving tools. This setup protects short timing windows and lets you watch browning, bubbling, doneness, or melting instead of searching for an item. Keep the exact source quantities because their ratios determine seasoning, structure, and yield.
For storage details after serving, the USDA leftovers and food safety guidance.
How to Make Corn Salad
- Prepare the dressing: In a small jar or container with a tight-fitting lid, combine all the dressing ingredients: avocado oil or olive oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder. Secure the lid and shake vigorously until well combined. Place in the refrigerator to chill while you prepare the rest of the salad ingredients.
- Prep the vegetables: Wash and dry all produce. Dice the bell peppers into small, uniform pieces. Halve the cherry tomatoes. Dice the English cucumber (no need to peel if using English cucumber). Finely dice the red onion. Roughly chop the fresh cilantro. For extra crispness, place the cut vegetables on paper towels to absorb excess moisture.
- Cook the corn: Fill a large pot with water and bring to a boil over high heat. Once boiling, add about 2 tablespoons of kosher salt to the water (this enhances the corn's natural sweetness). Carefully add the corn cobs and boil for exactly 4 minutes - set a timer to avoid overcooking. The corn should be tender-crisp, not mushy.
- Cool the corn: After boiling, immediately transfer the corn to a colander and rinse under cold running water until the cobs are completely cooled. This stops the cooking process and helps maintain the corn's crisp texture. Pat dry with paper towels.
- Cut the corn from the cob: Stand each cooled corn cob upright on its flat end on a cutting board. Using a sharp knife, carefully cut downward along the sides of the cob to remove the kernels. Rotate the cob as you go until all kernels are removed. Try to keep the kernels as intact as possible, avoiding cutting too deeply into the cob.
- Assemble the salad: In a large mixing bowl, combine the corn kernels, diced bell peppers, halved cherry tomatoes, diced cucumber, diced red onion, and chopped cilantro. Gently toss together until the ingredients are evenly distributed throughout the salad.
- Add dressing and cheese: Remove the dressing from the refrigerator and shake again to recombine if separated. Pour the dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly. Add the crumbled Cotija cheese and fold it in carefully to avoid breaking it up too much.
- Serve or store: The salad can be served immediately for the freshest texture, or covered and refrigerated for up to 3 days. If preparing a day ahead, consider adding the dressing and cheese just before serving to maintain optimal texture and freshness.
If you enjoy this recipe, you may also like 5 Cup Salad.
Why the Order Matters
Shaking the dressing in a tightly closed jar disperses the oil through the lime juice, vinegar, honey, and mustard before it is chilled. Uniform vegetable cuts make each spoonful balanced, while drying their surfaces prevents watery dressing. Corn receives exactly four minutes in salted boiling water, enough to become tender-crisp without losing its snap. Cold running water stops the cooking immediately. Cutting from a dry, upright cob protects the kernels and gives control. Cotija is folded in only after the dressed vegetables are evenly combined so its crumbles remain distinct.
Critical Visual and Timing Cues
Shake all eleven dressing ingredients until no separate oil layer remains, then refrigerate the jar. Prepare one and one-half cups bell pepper, one pint halved tomatoes, one cup cucumber, one-half cup red onion, and one-third cup cilantro as recorded. Add four corn cobs only after the water boils and set a timer for exactly four minutes. Cool completely under running water and pat dry. Cut downward without digging into the cob. Toss three cups kernels with the vegetables, shake the dressing again, coat everything gently, and fold in three-quarters cup Cotija last.
Serving and Storage
Serve immediately for the crispest texture, or cover and refrigerate for up to three days as the source allows. If making the salad a day ahead, keep both dressing and Cotija separate until close to serving so the cucumber and tomatoes stay firm. Stir gently before portioning because dressing can settle at the bottom. Cotija supplies dairy and salt; verify its label when serving guests with allergies or dietary restrictions. Keep the salad chilled during storage and outdoor service, and discard portions left warm for an extended period.
Food Safety and Allergen Note
The recorded allergen information is: Contains dairy (Cotija cheese); Contains mustard (Dijon mustard). Check packaged ingredients when cooking for someone with an allergy because brands and facilities vary. Refrigerate perishables promptly, prevent cross-contamination, and use every explicit internal-temperature or doneness test in the source method. These precautions support the recipe without changing its quantities, temperatures, timing, or sequence.
Conclusion
Corn Salad makes 5 servings in 30 minutes of recorded preparation and cooking, plus any separately stated marinating or resting time. Follow the exact ingredient list and ordered method for the intended texture and doneness.
Frequently Asked Questions
- → How many servings does Corn Salad make?
It serves 5 and makes 5 servings.
- → How long does Corn Salad take?
The recipe records 25 minutes of preparation, 5 minutes of cooking, and 30 minutes total, plus any separately stated marinating or resting time.
- → What equipment should be ready?
Prepare Large pot for boiling corn; Colander for draining; Sharp knife for cutting corn from cob; Cutting board; Large mixing bowl; Small jar or container with lid for dressing; Measuring cups and spoons before starting.
- → Can I change the recorded method?
For the verified result, keep the listed quantities, temperatures, timing, and ordered instructions exactly as written. Use only optional variations explicitly recorded in the recipe tips.