The Cozy Cookbook is here! This EASY Corn Salad recipe has fresh Mexican flavors and is tossed with the most flavorful dressing! It makes a perfect side dish for a Potluck.
Bonus: Make it with fresh, canned, or frozen corn!
Corn Salad
This Corn Salad recipe is the ultimate fresh summer snack or side dish! There is no better way to make use of fresh corn on the cob, (although canned or frozen may be used if needed).
The fresh flavors in this recipe make it the perfect side dish for a potluck as it pairs perfectly with burgers, hot dogs, pork, tacos, and more!
It’s also a healthy summer snack to have on hand in the fridge when it’s hot out, I love to serve it with crunchy Pita Chips for dipping!
PS- The dressing in this salad is incredible. Wait until you taste it!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Boil the corn for 4 minutes, then transfer to a colander and rinse with cold water until cool.
Cut the corn off the cob and transfer it to a large bowl along with tomatoes, peppers, cucumbers, onions, cilantro, and cotija cheese.
(See PRO tips below for other cheese alternatives and ingredient additions.)
Add the dressing. (Dressing ingredients are listed in the recipe card at the bottom of this blog post.) Toss to combine and serve immediately or chill for up to 1 day prior to serving.
Using Frozen or Canned Corn
If at all possible, fresh corn is definitely the winner here. But alternatives can be used:
- Canned Corn: Drain well and pat dry, then combine with other ingredients. You’ll want to use 2 (15 oz.) cans.
- Frozen Corn: Cook according to package instructions, let cool completely, then combine with other ingredients. You’ll want about 3 cups.
- Feel free to grill the corn and cut it off the cob from there!
Make-Ahead Method
- This recipe can be prepared up to 1 day ahead of time! Store it in an airtight container until ready to serve.
- Be sure to pat the diced vegetables dry with paper towels for ultimate fresh and crisp results.
- Optional: You may want to add the dressing and cheese just before serving.
- Pro Tip: If stored separately, the dressing may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
Pro Tips
- Salt the water well when cooking the corn, it gives it flavor and brings out its natural sweetness. I use 2 heaping tbsp. kosher salt.
- I like to place the diced veggies on paper towels to absorb excess moisture for fresh and crisp results.
- English cucumbers are ideal for this salad. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content when compared to regular cucumbers.
- Cheese: Soft Mexican cheeses like Cotija or Queso Fresco are perfect in this salad. Feta also makes a great choice and is a little saltier. Mozzarella and Parmesan may also be used.
- Finding Mexican Cheese: Check the specialty cheese section (typically near the deli) for fresh Cotija. Feta should be there as well. I’m able to find Queso Fresco right at Walmart where the bagged shredded cheeses are.
- Optional additions include: Avocado, jalapenos, black beans, chickpeas, green onions, and bacon.
- My Cowboy Caviar recipe is similar to this but uses canned corn, avocado and black beans. Be sure to try my Chickpea Salad as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Salad Dressing Shaker– To combine the dressing.
- Silicone Spatula– I use this to gently combine the salad ingredients.
- Glass Serving Bowls with Lids– Makes it easy to keep certain ingredients separate until ready to serve, with lids for easy transportation.
- Kitchen Tongs & Colander– To remove the corn from the boiling water and rinse with cold water.
- Chefs Knife– I have this one. It’s high quality and affordable.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
Try These Next
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- Ramen Noodle Salad
-
- Chinese Chicken Salad
-
- Egg Roll in a Bowl
-
- Italian Pasta Salad
-
- Tortellini Pasta Salad
-
- Chickpea Salad
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Tried This Recipe?
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Corn Salad
Ingredients
- 4 large ears of fresh corn, see notes
- 1 ½ cups diced bell pepper, I use red and green
- 1 pint 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
Dressing
- 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:
- Combine dressing ingredients in a container with a lid and shake to combine. Refrigerate while you cut/dice remaining ingredients for the salad. I like to place the veggies on paper towels to absorb excess moisture for extra fresh/crisp results.
Cook the Corn:
- Bring a large pot of water to a boil. Once a boil is reached, salt the water generously. (I use 2 heaping Tbsp. kosher salt.) The salt flavors the corn and brings out its natural sweetness.
- Add the corn and let it boil for 4 minutes. Set a timer to ensure you don’t overcook it.
- Transfer the corn to a colander and rinse it with cold water until the cobs are fully cooled.
Make the Salad
- Cut the kernels from the cob. (I place the cob flat-side-down and slide a sharp knife down the side.) Transfer to a large bowl along with remaining salad ingredients. Toss to combine.
- Shake the dressing again and pour it over the salad. Toss until well combined.
- Serve immediately or cover and chill for up to 1 day.
Notes
- Corn: 4 large ears of fresh corn equals about 3 cups or 2 (15 oz.) cans.
- Cheese: Soft Mexican cheeses like Cotija or Queso Fresco are perfect in this salad. Feta also makes a great choice and is a little saltier. Mozzarella and Parmesan may also be used.
- Finding Mexican Cheese: Check the specialty cheese section (typically near the deli) for fresh Cotija. Feta should be there as well. I'm able to find Queso Fresco right at Walmart where the bagged shredded cheeses are.
- Optional additions include: Avocado, jalapenos, black beans, chickpeas, green onions, and bacon.
- If you make the dressing ahead of time: it may separate and partially solidify in the fridge overnight. Just let it sit out at room temp for 20 minutes or so and give it a good shake prior to serving!
- My Cowboy Caviar recipe is similar to this but uses canned corn, avocado and black beans. Be sure to try my Chickpea Salad as well!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 5 servings in this recipe.
This salad is delicious, the dressing has a great flavor! I will definitely make this salad again!
I’m so happy you liked it Janet, it’s become my favorite bbq side dish! Thanks so much for the great review!💖
This was so good! Made enchilada suiza w/ hatch green chili verde sauce and this to go along with it. It was definitely the star of dinner. There may be a brawl in the morning to see who gets the leftovers. Big thanks for another great recipe.
I’m so happy you liked it, that sauce sounds amazing! Thanks so much for the great review, enjoy leftovers!💖
New favorite! Love all your recipes! The flavor of the dressing is brilliant! I added Fresco Cheese!!!! O M G flavor boom!!!
Hi Carol!! I’m so happy that you love this recipe!! I know- I LOVE the dressing too, and I love that you added Fresco cheese- genius! Thank you so much for the review, you’re the best! -Stephanie
I tried this recipe with some left-over corn on the cob from last night. We don’t usually have that much corn left over but this time we did and it worked out perfectly for this dish. My family is big on fresh Summer veggies when we BBQ a few times a week so I was so happy when I stumbled upon this recipe. I never tried Cotija cheese before but you were right–it was easy to find in the specialty cheese section of the store. It is a fabulous addition to this salad. The dressing is also incredible and we have no leftovers for my lunch today…BOO! I am planning to make this again in a few days for the 4th and honestly, we will probably be eating it all Summer. It is healthy, fresh, and delicious! Thank you so much!
I’m so happy this was such a hit Sophia! It’s the perfect side for your summer BBQ’s. Thanks so much for taking the time to leave a review!💖
Made this last night and it was absolutely delicious. I had never had Cotija cheese before. It was easy to find at my local grocery store and so good. Will definitely incorporate it into recipes more often. And the dressing was so YUM!! You never disappoint. Thank you!
I am so happy to hear that Barbara, and I’m glad that you were easily able to locate the cheese- SCORE!! I know, I just love the dressing here too. I use it for a few different summer salads, its the best. Thank you so much for taking the time to leave a review, you’re the best! -Stephanie
my family really dislikes cilantro, can you sub parsley or something else?
Yes! You can use an equal amount of parsley. Feel free to add a little basil as well!