Description
A vibrant and flavorful corn salad that embodies the spirit of summer with fresh vegetables and a zesty lime dressing.
Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper
- 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
- ¼ cup lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Cook corn by boiling or grilling until tender, about 5 minutes if boiling.
- Chop bell peppers, cherry tomatoes, cucumber, red onions, and cilantro while corn cools.
- Cut corn kernels off the cob into a mixing bowl and add chopped vegetables and Cotija cheese.
- Whisk together in another bowl: avocado oil, lime juice, red wine vinegar, honey, salt, dried parsley, black pepper, cumin, garlic powder, and chili powder.
- Pour the dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill before serving for the best flavor.
Notes
For the best flavor, let the salad chill for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg