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Dig into this Corn Salad that's full of bright, punchy flavors—crisp veggies, sweet corn, creamy Cotija, and a tangy lime hit. I throw this together whenever I need something quick, colorful, and guaranteed to disappear first. Folks are always asking how to make it, and I love bringing this fresh bowl out at summer shindigs.
I came up with this dish after getting bored of always showing up with potato salad for every barbecue. The first time I brought it, everyone wanted more. My kids like to chop the veggies and it's perfect for next-day lunches too.
Vibrant Ingredients
- Red onion: Gives a gentle kick Chop it up small so it spreads in every forkful
- English cucumber: Brings a cool snap and stays crispy No need to peel since seeds are tiny
- Bell peppers: Red and green make it pop and taste a little sweet Choose ones that feel firm and shiny
- Cherry tomatoes: Sweet and juicy Slice them in half so every bite’s perfect Go for ones that look plump and bright
- Cotija cheese: Creamy and salty Feta’s a great backup You’ll find Cotija tucked with the fancy cheeses
- Honey: Adds a lovely mellow sweetness to balance the zing
- Fresh corn on the cob: Makes the salad taste like summer Check for green husks and fat, juicy kernels
- Dijon mustard: Thickens and deepens the dressing Check for real mustard in the ingredient list
- Lime juice: This is the tangy base Fresh limes make all the difference
- Red wine vinegar: Throws a bit of zip in the mix Should be clear and red, not murky
- Salt and black pepper: Must-haves for boosting flavors Try kosher for extra punch
- Chili powder Garlic powder: Gives gentle heat and smoothness Dried garlic keeps the dressing silky
- Fresh cilantro: Bursts with herbal, citrusy goodness Chop up right before tossing in for max taste
- Avocado oil or olive oil: Both are tasty and mellow out the acidity Grab the nicest bottle you can find—you’ll taste the difference
- Dried parsley and cumin: Earthy, colorful extras Fresh dried stuff is best
Simple How-To
- Dress It Up:
- Shake up avocado oil, lime juice, red wine vinegar, honey, Dijon, salt, parsley, pepper, cumin, garlic powder, and chili powder in a jar with a tight lid Give it a hard shake until it looks smooth Stick it in the fridge to chill while you prep everything else
- Veggie Prep:
- Chop up your peppers, split the cherry tomatoes, slice the cucumber, and dice that onion Spread them out over paper towels and pat gently Dry veggies mean a crisper bite later
- Boil the Corn:
- Get a big pot bubbling Throw in plenty of kosher salt for max flavor Drop in husked corn cobs and boil four minutes Keeps it juicy but nice and snappy
- Cool and Cut Corn:
- Using tongs, pop them in a colander and rinse with cold water so you don't burn your hands Let 'em cool Slice the kernels off by standing each cob on its end and slicing down Fill a big bowl with the kernels
- Toss It All Together:
- Dump in your chopped veggies, cilantro, Cotija, and those sweet corn kernels Give it a gentle toss with big spoons so it all gets mixed up
- Dress and Enjoy:
- Shake the dressing once more and pour it all over the salad Toss so every bit looks glossy Eat it right away or stash in the fridge. You’ve got a day before it loses its crunch
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This brings back memories of sunny backyard hangs Family always digs in quick and my kids have fun mixing up new colors each time I really think Cotija makes it extra special—salty and creamy without smothering those sweet veggies
Smart Storage
Once mixed, pop leftovers in a sealed container and keep cold for up to three days If you need to prep ahead, hold off on adding the dressing and cheese until it’s time to eat That way, veggies stay snappy and fresh
Swap Ideas
Cotija out? Feta’s a close match—and crumbly queso fresco or even bits of mozzarella work too Want more protein? Toss in drained chickpeas, black beans, or avocado Lemon juice also works instead of lime but gives a slightly softer taste
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Favorite Ways to Serve
Awesome next to grilled shrimp, steak, or chicken Scoop onto tacos or stuff in wraps for a fun lunch For a lighter bite, spoon into lettuce wraps Or try with crunchy tortilla chips for an elote-style twist
Where It Comes From
You’ll see combos like corn, lime, and cheese everywhere in Mexican street eats Think esquites—that’s hot corn with Cotija, lime, and chili, served up in cups I took those flavors and kept it easy for any big get-together or weeknight dinner
Frequently Asked Questions
- → What’s the way to cook corn here?
Get some water boiling, salt it well, then add your corn on the cob. Four minutes is all you need—then cool it down. That way your corn stays sweet and snappy.
- → Is there something else I can use instead of Cotija?
You can swap in feta, Queso Fresco, even some mozzarella or grated parmesan. Each one brings its own texture and saltiness to the dish.
- → Should I make this ahead of time?
You can chop up the veggies and make the dressing early, but don’t combine them with cheese and dressing until you’re about to eat. That way, it stays nice and crisp.
- → Anything extra I could toss in?
Maybe some creamy avocado, spicy jalapenos, black beans, bacon pieces, chickpeas, or green onions. Mix it up how you want!
- → How do I keep leftovers fresh?
Pop them in a sealed container and chill in the fridge. For best flavor and crunch, try to finish them within three days.