Fresh Mexican Corn Salad

This colorful corn salad bursts with bright Mexican-inspired flavors and has become my favorite way to showcase sweet summer corn. It is zesty crunchy and so easy to toss together for a fresh side dish or snack when friends pop by. The creamy Cotija cheese brings it all together for a crowd-pleaser that disappears fast

I still remember the first time I made this for a family barbecue. It vanished so quickly that everyone demanded the recipe and now I am required to bring it to every summer gathering

Ingredients

• Fresh corn on the cob: Sweet juicy kernels are a must. Look for ears with tight green husks and plump yellow or white kernels
• Bell peppers: Adds crunch and pops of color. I use both red and green for variety. Choose firm shiny peppers without wrinkles
• Cherry tomatoes: So juicy and sweet. Halve them for best texture and flavor. The riper the better
• English cucumber: Makes the salad extra refreshing. Choose unblemished firm cucumbers
• Red onions: Brings a sharp bite that mellows and brightens the salad. Select onions that feel heavy for their size
• Fresh cilantro: Lends a fresh herbal kick. Use leafy sprigs and avoid any wilting
• Cotija cheese: Delivers a salty creamy finish. If not available use feta or queso fresco. Buy blocks for the best texture and crumble yourself
• Avocado oil or extra virgin olive oil: For a rich base to the dressing. Choose high quality cold pressed oil for best flavor
• Lime juice: Provides zippy acidity. Freshly squeezed is best but bottled works in a pinch
• Red wine vinegar: Adds tang and balances sweetness
• Honey: Gives a hint of sweetness that makes the dressing irresistible. Use local honey if possible
• Dijon mustard: Adds creaminess and binds the dressing. Any grainy Dijon will work
• Salt dried parsley black pepper Cumin garlic powder chili powder: The basic seasoning blend for a vibrant southwest flavor. Store spices in a cool dry place for optimal flavor

Step-by-Step Instructions

Prep the Dressing:

Combine the avocado oil lime juice red wine vinegar honey Dijon mustard salt dried parsley black pepper cumin garlic powder and chili powder in a jar with a lid. Shake vigorously until emulsified then refrigerate while preparing the rest

Prep the Vegetables:

Dice bell peppers halve cherry tomatoes finely chop red onions and dice cucumber. Lay vegetables on paper towels for a few minutes to remove excess moisture keeping the salad crisp and fresh

Cook the Corn:

Bring a large pot of water to a rolling boil and add a generous amount of salt. Boil the shucked corn cobs for exactly four minutes. Immediately transfer them to a colander and rinse under cold water to stop the cooking

Cut the Corn:

Use a sharp knife to carefully slice the kernels off the cob. Support each cob flat side down for safety and work closely to the kernel base to get every bit

Toss the Salad:

Add all vegetables corn fresh cilantro and crumbled Cotija cheese to a large bowl. Give the dressing another good shake then pour over the salad. Toss gently with large spoons until everything is evenly coated

Chill and Serve:

Serve right away for peak crispness or cover tightly and chill for up to one day before serving. Add extra cheese or cilantro if you like

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Cotija cheese might be my favorite part of this dish. I love how it melts just a little from the warm corn and clings to every bite. Last summer my nieces helped crumble it into the salad and declared themselves official cheese sprinklers

Storage Tips

Store leftovers in an airtight container and refrigerate them for up to three days. If you are planning to keep it longer wait to add the cheese and dressing until right before serving for maximum freshness. The vegetables do soften with time but the flavor actually gets better as everything mingles

Ingredient Substitutions

No fresh corn on hand Canned or frozen works well in a pinch. Just drain rinse and thaw if needed before using. Not a fan of Cotija cheese Try feta queso fresco or even small cubes of mozzarella. For more heat throw in finely diced jalapeno. If you want extra protein mix in black beans chickpeas or cooked bacon

Serving Suggestions

This salad is perfect alongside grilled chicken tacos or burgers. It is also great spooned over greens for a hearty salad or scooped up with tortilla chips as a party dip. Leftovers make a delicious filling for wraps or as a topping for baked potatoes

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Cultural Notes

Corn is a staple of Mexican and Central American cooking celebrated for its sweetness and versatility. Dishes like esquites and elote use similar flavor combinations with cheese lime and chili. This salad honors those roots while keeping things easy for modern entertaining

Frequently Asked Questions

→ Can I use frozen or canned corn?

Yes, both frozen and canned corn can be substituted if fresh corn is unavailable. Just drain and rinse thoroughly before use.

→ What cheese alternatives work best?

Feta, Queso Fresco, mozzarella, or Parmesan can be used if Cotija is not available. Choose the option that fits your taste.

→ How far ahead can I prepare this dish?

You can prepare the ingredients a day in advance, but add the dressing and cheese just before serving for the best texture.

→ What other vegetables can I add?

Avocado, jalapenos, black beans, chickpeas, green onions, or cooked bacon are all excellent additions for more flavor and texture.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to three days. Stir well before serving again.