Corn Salad Recipe
This Corn Salad gets so many wonderful comments for good reason—it’s a vibrant explosion of sweet, smoky, and tangy flavors. I’ve perfected this recipe over countless summer gatherings, and the key is roasting the corn to caramelize its natural sugars, which adds a depth you won’t get from boiling. It’s the ultimate make-ahead side dish that’s as beautiful as it is delicious.
PrintCorn Salad
Ingredients
Scale
- 4 large ears of fresh corn (see notes)
- 1 ½ cups diced bell pepper (I use red and green)
- 1 pint cherry tomatoes (halved)
- 1 cup English cucumber (diced)
- ½ cup red onions (finely diced)
- 1/3 cup fresh cilantro (roughly chopped)
- 3/4 cup fresh Cotija cheese (see notes for subs)
- 3 tablespoons avocado oil (or extra virgin olive oil)
- ¼ cup lime juice (can sub lemon juice)
- 2 tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon EACH: salt, dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon EACH: cumin, garlic powder, chili powder
Instructions
- Note: If preparing a day ahead, consider adding the dressing/cheese just before serving.
- Prep Work:
- Cook the Corn:
- Make the Salad
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