Description
A fresh and vibrant Corn Salad with Cotija Cheese that combines sweet corn kernels, creamy salty Mexican Cotija cheese, crisp red bell pepper, and fresh cilantro dressed in a zesty lime and olive oil dressing. Quick and easy to prepare in under 15 minutes, it’s perfect for summer gatherings, packed with bold colors and nutritious ingredients, and customizable to your taste.
Ingredients
Scale
Main Ingredients
- 2 cups fresh corn kernels (or thawed frozen corn)
- 1/2 cup fresh cilantro, chopped
- 1/2 cup red bell pepper, finely diced
- 1/2 cup Cotija cheese, crumbled
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Optional Ingredients
- 1 jalapeño, finely chopped (for a spicy kick)
- 1/2 avocado, diced (for creamy texture)
- 1/2 cup black beans, rinsed and drained (for extra protein)
- 1/2 cup cherry tomatoes, halved
- Fresh mint leaves (as alternative to cilantro)
Instructions
- Prepare the Corn: Remove kernels from fresh corn cobs using a sharp knife, or thaw frozen corn and pat dry. For a smoky flavor, toss the kernels in a hot pan or grill for a few minutes until lightly charred.
- Gather and Chop Fresh Ingredients: Finely dice the red bell pepper for crunch and color. Chop the fresh cilantro leaves to add brightness and balance the creamy Cotija cheese.
- Mix Dressing: In a small bowl, whisk together freshly squeezed lime juice, olive oil, salt, and pepper to create a bright, zesty dressing that ties all the flavors together.
- Combine Salad Ingredients: In a large bowl, mix the corn kernels, chopped bell pepper, and cilantro. Drizzle the dressing over and toss gently to coat all ingredients evenly.
- Add Cotija Cheese and Final Touches: Sprinkle the crumbled Cotija cheese over the salad just before serving. If desired, fold in finely chopped jalapeño for some extra heat. Add any optional ingredients like avocado, black beans, or cherry tomatoes as preferred.
Notes
- Use ripe corn for the best flavor and texture; frozen is a convenient alternative.
- Lightly toast Cotija cheese in a dry skillet for a minute to add a nutty note.
- Adjust the acidity by adding lime juice gradually to suit your taste.
- Chill the salad for 30 minutes before serving to enhance flavors and refresh the dish.
- Toss salad gently to prevent Cotija cheese from clumping or breaking down too much.
- Store leftovers in an airtight container in the fridge for up to 3 days — best enjoyed fresh.
- Do not freeze; fresh vegetables and cheese lose texture and flavor when thawed.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional char/grill step)
- Category: Appetizers
- Method: No cooking required (optional stovetop grilling of corn)
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg