Description
This vibrant Corn Salad is a delightful blend of fresh ingredients and zesty flavors, making it the perfect addition to summer gatherings or as a refreshing snack. Bursting with the sweetness of corn, the crunch of bell peppers, and the creaminess of Cotija cheese, this easy recipe is not only quick to prepare but also customizable.
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 chopped fresh cilantro
- ¾ cup fresh Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime 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
- Shuck and boil the corn in water for about 5 minutes until tender. Cool and cut off kernels.
- Dice bell peppers and cucumber; chop red onion and cilantro; halve cherry tomatoes.
- Whisk together dressing ingredients in a small bowl.
- Combine corn and vegetables in a large bowl; pour dressing over and toss gently.
- Serve immediately or refrigerate for up to an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg