Fresh Mexican-Style Corn Salad with Cotija Cheese
This vibrant corn salad combines fresh sweet corn with colorful vegetables and a zesty lime dressing. Perfect for summer cookouts and potlucks!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesbyclare.com.
Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Mason jar
- Measuring cup
- Measuring spoon
- Stove
- Paper towel
- Kitchen timer
- Refrigerator
- Serving bowl
- Whisk
Ingredients
- 4 large ears of fresh corn (about 3 cups when cut from the cob)
- 1½ cups bell peppers, diced (a mix of red and green for color)
- 1 pint cherry tomatoes, halved
- 1 cup English cucumber, diced
- ½ cup red onions, finely diced
- ⅓ cup fresh cilantro, roughly chopped
- ¾ cup fresh Cotija cheese, crumbled
- 3 tablespoons avocado oil or extra virgin olive oil
- ¼ cup fresh lime juice (about 2 medium limes)
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
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