Description
This vibrant Corn Salad is a delightful blend of fresh ingredients bursting with zesty Mexican flavors, making it the perfect side dish for summer gatherings, potlucks, or a healthy snack.
Ingredients
Scale
- 4 large ears of fresh corn
- 1 ½ cups diced bell pepper
- 1 pint cherry tomatoes
- 1 cup diced English cucumber
- ½ cup finely diced red onions
- ⅓ cup chopped fresh cilantro
- ¾ cup Cotija cheese
- 3 tablespoons avocado oil
- ¼ cup lime juice
- 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 cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
Instructions
- Shuck the corn and boil in water for about 5 minutes until tender. Let cool before cutting off the kernels.
- Dice the bell peppers, cucumber, and red onions; halve the cherry tomatoes.
- In a separate bowl, whisk together the dressing ingredients until combined.
- In a large mixing bowl, combine the cooled corn kernels with chopped vegetables and pour the dressing over them. Toss gently until coated.
- Fold in Cotija cheese just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 210
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg