Colorful Corn Cotija Salad

This vibrant corn salad combines sweet, crisp kernels with colorful veggies and tangy Cotija cheese for a refreshing side dish that celebrates summer's bounty. The bright lime-honey dressing ties everything together perfectly for potlucks, BBQs, or light lunches.

I first made this salad for a neighborhood cookout where it disappeared faster than anything else on the table. Now it's requested at every summer gathering and has become my signature dish for potlucks year-round.

Ingredients

• Fresh corn the star ingredient that provides sweet pops of flavor and crisp texture. Choose ears with bright green husks and silky golden tassels
• Bell peppers adds vibrant color and sweet crunch. Select firm peppers with shiny skins
• Cherry tomatoes provides juicy bursts of acidity. Look for plump tomatoes without blemishes
• English cucumber contributes refreshing crispness. English varieties have thinner skins and fewer seeds
• Red onion delivers sharp flavor contrast. Choose firm onions with tight dry skins
• Fresh cilantro adds bright herbaceous notes. Look for bunches with perky leaves and no wilting
• Cotija cheese brings salty creaminess. Authentic Cotija has a crumbly texture similar to feta
• Avocado oil creates a smooth base for the dressing. Its neutral flavor lets other ingredients shine
• Lime juice provides essential acidity. Always use fresh squeezed for best flavor
• Honey balances acidity with gentle sweetness. Local honey adds wonderful complexity
• Spices cumin chili powder and garlic create depth without overwhelming the fresh ingredients

Step-by-Step Instructions

Prepare the dressing

Combine all dressing ingredients in a jar with a tight lid and shake vigorously until fully emulsified. The honey will initially resist mixing but persistence pays off. Refrigerating while preparing vegetables allows flavors to meld and develop complexity. The dressing should coat the back of a spoon without being too thick.

Prep the vegetables

Dice all vegetables into uniform small pieces approximately ¼ inch size for bell peppers and cucumber. Halve cherry tomatoes along their equator to expose the juicy seed cavities. Dice red onion finely to distribute its sharp flavor throughout without overwhelming. Chop cilantro roughly including some tender stems for additional flavor. Patting vegetables dry with paper towels prevents diluting the dressing.

Cook the corn

Bring a large pot of water to a rolling boil before adding salt. The water should taste like seawater. Add corn cobs carefully to avoid splashing and set a timer for exactly 4 minutes. The goal is tendercrispness that maintains the corn's natural sweetness and texture. Boiling for precisely this time ensures kernels that pop pleasantly between your teeth.

Cool the corn

Immediately transfer hot corn to a colander and rinse under cold running water rotating constantly until completely cool throughout. This rapid cooling stops the cooking process and preserves the corn's bright flavor and crisp texture. Pat dry thoroughly with paper towels to remove surface moisture.

Remove kernels

Stand each corn cob on its flat end on a sturdy cutting board. Using a sharp knife cut downward with gentle pressure following the contour of the cob. Rotate and repeat until all kernels are removed. Cutting too deeply will include tough cob material so maintain a light touch. Fresh kernels should separate easily and remain mostly intact.

Combine ingredients

In a large bowl gently toss together all vegetables until evenly distributed. Use a folding motion rather than aggressive stirring to preserve the integrity of delicate ingredients. The colorful mixture should look vibrant and fresh with a good balance of all components visible throughout.

Add dressing and cheese

Shake the chilled dressing vigorously to recombine any separated layers. Pour evenly over the vegetable mixture and fold gently to coat everything uniformly. Add Cotija cheese last folding it in with minimal movement to maintain its crumbly texture and ensure it remains visible throughout the salad rather than dissolving.

Serve or store

For immediate serving transfer to a serving bowl and garnish with additional cilantro leaves and a light sprinkle of Cotija. If preparing ahead refrigerate covered but ideally add dressing and cheese just before serving for optimal texture and visual appeal. Allow to sit at room temperature for 15 minutes before serving to take the chill off and revive flavors.

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The Cotija cheese is my absolute favorite element in this salad. I discovered it years ago at a local Mexican market and have been obsessed ever since. Its salty crumbly texture perfectly balances the sweet corn and tangy dressing creating little pockets of flavor that surprise your palate with each bite.

Make Ahead Magic

This corn salad actually improves with a little time in the refrigerator allowing flavors to meld beautifully. For best results prepare all vegetables and store them together undressed in an airtight container. Keep the dressing separate in its jar and the cheese in its own container. Combine everything about 30 minutes before serving for optimal texture and flavor. This approach maintains the crispness of the vegetables while still allowing the flavors to harmonize.

Perfect Pairings

This versatile salad complements nearly any summer main dish. Serve alongside grilled chicken for a complete protein-packed meal or next to seared fish for a light dinner. It also pairs beautifully with Mexican-inspired dishes like enchiladas or fish tacos. For a vegetarian meal serve larger portions atop a bed of mixed greens with sliced avocado. The bright flavors cut through rich grilled meats making it an excellent counterpoint to barbecue.

Seasonal Variations

While peak summer corn delivers the sweetest results this salad can be adapted year-round. In winter substitute frozen corn kernels thawed and briefly sautéed to develop flavor. Spring versions can incorporate tender asparagus tips while fall variations might include diced sweet potato roasted until tender then cooled. During cooler months when fresh herbs are less available substitute 1 tablespoon dried cilantro or use fresh parsley with a pinch of ground coriander to mimic cilantro's flavor profile.

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Recipe FAQs

→ Can I use frozen or canned corn instead of fresh?

Yes! You can substitute 2 (15 oz) cans of corn, drained and rinsed, for the fresh corn - and there's no need to cook canned corn. Frozen corn can also work well; just thaw and drain thoroughly before adding to the salad.

→ What can I substitute for Cotija cheese?

If Cotija cheese isn't available, you can substitute with Queso Fresco, Feta, crumbled mozzarella, or even Parmesan cheese. Each will provide a different flavor profile, but all work well with the other ingredients.

→ How long does this corn salad last in the refrigerator?

The salad can be refrigerated for up to 3 days. For best results when making ahead, consider adding the dressing and cheese just before serving to maintain optimal texture and freshness.

→ Is this salad suitable for specific dietary needs?

This salad is naturally vegetarian and gluten-free. For a vegan version, simply omit the cheese and substitute the honey in the dressing with maple syrup or agave nectar.

→ What can I add to make this corn salad more substantial?

To transform this into a heartier dish, consider adding black beans, chickpeas, diced avocado, or even grilled chicken. These additions will increase the protein content and make it suitable as a main dish.

→ How can I add more heat to this salad?

For a spicier version, add diced jalapeños or serrano peppers to the vegetable mix. You can also increase the amount of chili powder in the dressing or add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.