Can I make corn salad the day before?

Yes, you can. Prep all the vegetables and make the dressing a day ahead, but keep them separate. Toss everything together just before serving to keep the salad fresh and crisp.

What is the best corn to use for corn salad?

Fresh corn on the cob gives the best flavor and texture. If fresh is not available, drained and rinsed canned whole kernel corn works well too. Two 15-ounce cans replace 4 large ears of corn.

How do I make corn salad creamy?

Add 2 to 3 tablespoons of mayonnaise or sour cream to the dressing. You can also use Greek yogurt for a lighter creamy version. Both options give you a richer, more indulgent corn salad recipe with mayo or dairy.

How long does corn salad last in the fridge?

Stored in an airtight container, corn salad stays fresh for up to 3 days. For best results, store the dressing separately and add it just before eating each portion.

Corn Salad Recipe That's Fresh, Easy, and Full of Flavor

Description

This fresh and colorful corn salad recipe is loaded with sweet corn, crisp bell peppers, juicy cherry tomatoes, cucumber, Cotija cheese, and a bright tangy lime dressing.

Ingredients

Scale

4 large ears fresh corn, or about 3 cups kernels, or 2 cans whole kernel corn if fresh is not available
1 1/2 cups diced red and green bell pepper
1 pint cherry tomatoes, halved
1 cup diced English cucumber
1/2 cup finely diced red onion
1/3 cup fresh cilantro, roughly chopped
3/4 cup Cotija cheese, crumbled
3 tablespoons avocado oil or olive oil
1/4 cup lime juice
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon chili powder

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Instructions

Combine all the dressing ingredients in a jar with a lid.
Shake well and place in the fridge while you prep the salad.
Bring a large pot of generously salted water to a boil.
Add the corn ears and boil for exactly 4 minutes.
Transfer the corn to a colander and rinse with cold water until cool enough to handle.
Pat the vegetables dry with paper towels to remove extra moisture.
Stand each corn cob on its flat end and slice the kernels off with a sharp knife.
Add the corn kernels to a large bowl.
Add the bell peppers, cherry tomatoes, cucumber, red onion, cilantro, and Cotija cheese.
Shake the dressing again, pour it over the salad, and toss well to combine.
Serve immediately or cover and refrigerate for up to one day.

Notes

Fresh corn gives the best sweet and crisp texture, but drained and rinsed canned corn works well too. For the freshest result, add the dressing and Cotija cheese just before serving.

Prep Time: 26 minutes
Cook Time: 4 minutes
Category: Side Dish
Method: Boiled and Tossed
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 252
Sugar: 12g
Sodium: 560mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 7g
Cholesterol: 15mg