Fresh Corn Salad Recipe: A Flavorful Summer Side Dish
This fresh corn salad recipe is the perfect summer side dish that combines fresh vegetables, zesty dressing, and bold flavors.
Whether you’re looking for a quick side for a potluck, or simply a refreshing summer snack, this recipe will satisfy your cravings. Best of all, it’s versatile—you can use fresh, canned, or frozen corn.
Ingredients for the Corn Salad Recipe
For this easy corn salad, you’ll need fresh ingredients that pack a punch of flavor.
The beauty of this dish lies in the combination of sweet corn with crisp vegetables and creamy cheese. Here’s what you’ll need:
- 4 large ears of fresh corn (or 3 cups of canned or frozen corn)
- 1 ½ cups diced bell pepper (use both red and green for vibrant color)
- 1 pint cherry tomatoes, halved
- 1 cup diced English cucumber
- ½ cup finely diced red onions
- 1/3 cup chopped cilantro
- ¾ cup Cotija cheese (substitute with Feta or Queso Fresco)
For the Dressing:
- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (lemon juice works too)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cumin, garlic powder, and chili powder
Step-by-Step Instructions
1. Boil the Corn:
Bring a large pot of water to a rolling boil. Add 2 heaping tablespoons of kosher salt to enhance the sweetness of the corn.
Boil the corn for about 4 minutes, ensuring it’s cooked but still crisp. Once done, transfer the corn to a colander and rinse with cold water to cool it down.
2. Prep the Vegetables:
While the corn cools, chop the bell peppers, halve the cherry tomatoes, dice the English cucumber, and finely chop the red onions.
Be sure to place the veggies on paper towels to absorb any excess moisture for maximum freshness.
3. Cut Corn from the Cob:
After cooling, cut the corn kernels off the cob. If you’re using canned or frozen corn, make sure to drain and pat them dry. This prevents your salad from becoming soggy.
4. Mix Everything Together:
In a large bowl, combine the corn, chopped veggies, cilantro, and Cotija cheese. The Mexican flavors from the fresh ingredients will make your salad pop with every bite!
Pro Tips for the Perfect Corn Salad
- Salting the Water: Adding kosher salt to the boiling water for the corn enhances its sweetness and flavor. Don’t skip this step!
- Drying the Veggies: Use paper towels to remove excess moisture from the veggies. This keeps the salad crisp and avoids any sogginess.
- Cheese Choices: While Cotija cheese gives this salad a traditional Mexican flair, Feta works wonderfully as a saltier option. You can also experiment with Mozzarella or Parmesan.
- Grill the Corn for Extra Flavor: Want to add a smoky touch? Try grilling your corn before cutting it off the cob. The grilled kernels add a delicious charred flavor that complements the fresh veggies.
How to Use Frozen or Canned Corn
If fresh corn isn’t available, don’t worry! You can easily substitute with frozen or canned corn. Here’s how:
- Canned Corn: Drain well and pat dry before mixing with other ingredients. Use two 15-ounce cans.
- Frozen Corn: Cook according to the package instructions, then let cool completely. Use about 3 cups of cooked corn.
Make-Ahead Tips for Busy Days
Planning ahead? This corn salad can be made up to 1 day in advance. Follow these tips for the best results:
- Store the prepared salad in an airtight container. This helps maintain its crispness and flavor.
- For ultimate freshness, consider adding the dressing and cheese just before serving.
- If stored separately, the dressing may separate slightly in the fridge. Let it sit at room temperature for about 20 minutes, and give it a good shake before pouring it over the salad.
Serving Ideas and Variations
This corn salad pairs perfectly with just about anything at your summer barbecue or family gathering. Here are a few serving ideas:
- Serve it alongside burgers, hot dogs, or grilled chicken.
- Pair it with pork tacos for a Mexican-inspired meal.
- Enjoy it as a light snack with crunchy pita chips or tortilla chips for dipping.
You can also customize this recipe by adding in some fun extras, such as:
- Avocado for creaminess
- Jalapenos for heat
- Black beans for protein
- Bacon for a smoky flavor
Storage Tips
This salad will stay fresh for up to 3 days when stored in an airtight container in the fridge. However, it’s best enjoyed within the first 24 hours for maximum flavor and crunch.
Tools You’ll Need
- Colander: For draining the corn.
- Sharp knife: To carefully cut the kernels off the cob.
- Salad dressing shaker: To perfectly combine your dressing.
- Glass serving bowl: Great for serving and keeping everything fresh.
Nutritional Information (Per Serving)
- Calories: 252 kcal
- Carbohydrates: 28g
- Protein: 7g
- Fat: 15g
- Saturated Fat: 4g
- Sodium: 752mg
- Fiber: 4g
- Vitamin C: 81mg
FAQs About Corn Salad
What’s the best way to cook corn for a salad?
Boiling the corn for just 4 minutes in salted water keeps it crisp while bringing out its natural sweetness. For added flavor, consider grilling the corn before removing the kernels.
Can I make corn salad the night before?
Yes! This salad can be made a day in advance. Store it in the fridge in an airtight container. For the freshest results, add the dressing and cheese just before serving.
Is frozen corn better than canned corn?
Fresh corn is ideal, but frozen corn is the next best option since it retains more flavor and nutrients than canned corn. Be sure to cook it and let it cool before adding to the salad.
This corn salad recipe is sure to be a hit at any gathering! Its vibrant colors, fresh flavors, and zesty dressing will make it the star of your summer meals.