Fresh Corn Lime Cotija Salad

This colorful corn salad brings the flavors of summer right to your table. Crisp kernels of fresh corn combine with a medley of juicy cherry tomatoes, crunchy bell peppers, cucumber, and zesty red onion. A tangy lime and honey dressing ties it all together, while Cotija cheese adds a creamy savory finish. Whether you are looking for a refreshing picnic side or a simple lunch, this salad shines.

Every time I serve this, people go back for seconds and ask for the recipe. The lime dressing makes everything taste so bright and lively. I started making corn salad as a potluck staple and now it is requested at every family barbecue.

Ingredients

• Fresh corn on the cob: Choose firm ears with tight green husks and plump kernels for the best crunch and sweetness
• Bell peppers: Choose a colorful mix for visual appeal and a sweet crisp flavor look for shiny skin and no wrinkles
• Cherry tomatoes: Use ripe tomatoes for juicy bursts of flavor they should feel heavy and turn slightly soft when gently squeezed
• English cucumber: Adds refreshing crunch choose a cucumber that is firm and blemish free
• Red onion: Gives a sharp bite choose one that feels solid and has shiny purple skin
• Fresh cilantro: Adds a herbal note choose bright leaves avoid any wilting
• Cotija cheese: Gives salty creamy bursts look for fresh crumbly cheese at the market you can swap in feta or queso fresco if you like
• Avocado or olive oil: Adds rich body to the dressing opt for extra virgin for best flavor
• Lime juice: Offers zippy tang use freshly squeezed for the brightest taste or swap in lemon juice if needed
• Red wine vinegar: Brings a gentle fruitiness choose one with a clean tang
• Honey: Gives a subtle sweetness use local pure honey for richer taste
• Dijon mustard: Adds gentle heat and depth use a smooth one for best emulsion
• Salt: Brings all the flavors together use a fine sea salt for even seasoning
• Dried parsley: Adds a mild earthy tone pick a brand with vibrant green color
• Black pepper: Offers a balancing mild heat grind fresh for best zing
• Cumin: Adds warmth and depth choose ground cumin with a strong fresh scent
• Garlic powder: Adds a mellow savory hit make sure it is fresh and clump free
• Chili powder: Brings an earthy spice pick a chili powder you love in terms of heat

Instructions

Make the Dressing:

Add oil lime juice vinegar honey Dijon salt parsley pepper cumin garlic powder and chili powder to a container with a tight lid Shake hard until emulsified and chill while you prepare the salad so the flavors blend together

Cook the Corn:

Fill a big pot with water and bring it to a real rolling boil Scoop in a generous handful of kosher salt to help flavor the corn Add the whole corn cobs and set your timer for exactly four minutes so the kernels stay snappy and sweet Drain the corn right away dump it into a colander and rinse with cold water until it is cool enough to handle

Cut the Corn from the Cob:

Set each ear flat on your cutting board for stability Slice down firmly with a sharp knife to remove the kernels taking care not to cut too deep or hit the woody cob Pour all the loose kernels into a roomy mixing bowl

Prep the Vegetables:

Chop bell peppers into small cubes slice cherry tomatoes in half dice up the cucumber and finely chop the red onion and cilantro Add everything to the bowl with the corn

Mix Up the Salad:

Crumble Cotija cheese into the bowl over the veggies Take the dressing from the fridge and give it another strong shake Pour the dressing all over and use big salad forks to toss until every bite is coated with the zesty dressing

Serve or Store:

Spoon the salad into a big bowl and serve while crisp and cool If you want to make it ahead save the cheese and dressing to mix in right before serving so every flavor and texture pops

Sweet corn is hands down my favorite ingredient here nothing beats the pop of flavor from just boiled summer corn. I will never forget bringing a giant bowl of this to my cousin’s backyard party and everybody gathering around for second and third helpings. It is also one of the best ways I know to show off the season’s freshest produce.

Storage Tips

Keep leftovers chilled in an airtight container for up to two days but if you want the crispiest cucumber and tomatoes store without dressing and cheese until ready to eat. Freshness is key with this salad so I recommend making only as much as you will eat within a day or two. If using canned corn drain and dry it well before mixing into the salad.

Ingredient Swaps

Feel free to swap Cotija with feta cheese queso fresco or even crumble in a bit of parmesan if that is what you have. In place of red onions try thinly sliced scallions for a milder bite. Lemon juice in the dressing works nicely if you are out of lime.

Best Ways to Serve

Spoon the salad onto a platter for a barbecue buffet. Top grilled chicken or shrimp tacos with a scoop for extra crunch and flavor. I also love to pile leftovers over leafy salad greens for a simple summer lunch.

Seasonal Adaptations

Use grilled corn for a smoky twist Swap bell peppers for crisp radishes or diced zucchini for more variety Mix in diced jalapeño for a spicy summer kick

Success Stories

Friends rave about how this salad is always the first to disappear at picnics. I have made it as a quick side for impromptu backyard gatherings and have even added chopped avocado for a creamy upgrade. There are never any leftovers to worry about.

Freezer Meal Conversion

This is definitely a salad best enjoyed fresh since freezing alters the texture of corn and vegetables. For prepping ahead prep all your veggies and store them separately in containers then toss everything together with the dressing just before serving.

This corn salad is so easy and always impresses everyone. You will love how fresh and vibrant it tastes every single time you make it.

FAQs about Recipes

→ Can canned corn be used instead of fresh?

Yes, drained canned corn works well if fresh is not available. For extra flavor, try roasting or lightly sautéing the kernels before adding.

→ What cheese substitutes are best for Cotija?

Queso Fresco, Feta, Mozzarella, or Parmesan can all add a similar creamy, salty touch if Cotija isn't on hand.

→ How do you keep the salad crisp?

Chill vegetables after chopping and add dressing and cheese just before serving to maintain freshness and texture.

→ Can this be made ahead?

Yes. Prepare all components, but combine with dressing and cheese right before serving to avoid sogginess.

→ How do you cut corn off the cob safely?

Lay the cob flat on a cutting board and use a sharp knife, slicing downward to carefully remove kernels.