Corn Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
4 large ears of fresh corn (about 3 cups when cut from the cob)
02 -
1½ cups bell peppers, diced (a mix of red and green for color)
03 -
1 pint cherry tomatoes, halved
04 -
1 cup English cucumber, diced
05 -
½ cup red onions, finely diced
06 -
⅓ cup fresh cilantro, roughly chopped
07 -
¾ cup fresh Cotija cheese, crumbled
→ Dressing Ingredients
08 -
3 tablespoons avocado oil or extra virgin olive oil
09 -
¼ cup fresh lime juice (about 2 medium limes)
10 -
2 tablespoons red wine vinegar
11 -
1 tablespoon honey
12 -
1 teaspoon Dijon mustard
13 -
1 teaspoon salt
14 -
1 teaspoon dried parsley
15 -
½ teaspoon black pepper
16 -
¼ teaspoon ground cumin
17 -
¼ teaspoon garlic powder
18 -
¼ teaspoon chili powder
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
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.
# Notes:
01 -
You can substitute 2 (15 oz) cans of corn, drained and rinsed, for the fresh corn if needed - no need to cook canned corn.
02 -
Cotija cheese can be replaced with Queso Fresco, Feta, or even mozzarella or Parmesan if Mexican cheeses aren't available.
03 -
Optional additions include diced avocado, jalapeños, black beans, chickpeas, green onions, or crumbled bacon for different flavor variations.
04 -
If the dressing separates or partially solidifies in the refrigerator, allow it to sit at room temperature for about 20 minutes and shake well before using.