Fresh Corn Salad with Dressing (Print Version)
# Ingredients:
→ Salad
01 -
4 large ears of fresh corn
02 -
1 ½ cups diced bell pepper (red and green)
03 -
1 pint cherry tomatoes, halved
04 -
1 cup English cucumber, diced
05 -
½ cup red onions, finely diced
06 -
1/3 cup fresh cilantro, roughly chopped
07 -
3/4 cup fresh Cotija cheese
→ Dressing
08 -
3 tablespoons avocado oil or extra virgin olive oil
09 -
¼ cup lime juice (can sub lemon juice)
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 cumin
17 -
¼ teaspoon garlic powder
18 -
¼ teaspoon chili powder
# Instructions:
01 -
Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while other ingredients are prepared.
02 -
Cut and dice all the salad ingredients. Place prepared vegetables on paper towels to absorb moisture for freshness.
03 -
Bring a large pot of water to a boil. Add 2 heaping tablespoons of kosher salt, then the corn. Boil for 4 minutes. Drain and rinse the corn with cold water until completely cooled.
04 -
Cut the kernels off the cob and transfer to a large bowl. Add the prepared vegetables and toss everything together.
05 -
Shake the dressing again to mix and pour it over the salad. Toss until evenly coated. Serve immediately or chill for up to 1 day.
# Notes:
01 -
If preparing a day ahead, add dressing and cheese just before serving for best results.
02 -
Optional additions include avocado, jalapenos, black beans, chickpeas, green onions, and bacon.
03 -
Using fresh Cotija cheese enhances the authentic Mexican flavor.