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Corn Salad with Cotija Cheese

Corn Salad with Cotija Cheese
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Corn Salad with Cotija Cheese is a vibrant and refreshing dish combining sweet fresh corn, tangy Cotija cheese, and a mix of crisp vegetables. This easy-to-make salad offers a burst of balanced flavors and bright colors, making it perfect as a side or light meal for warm-weather gatherings or any time you want a wholesome, nutritious dish.

Ingredients

Scale

Main Ingredients

  • 2 cups fresh corn kernels (grilled or boiled)
  • 1/2 cup crumbled Cotija cheese
  • 1/2 cup diced red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 small jalapeño, finely chopped (seeds removed for milder heat)
  • 1/4 cup fresh cilantro, minced

Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Corn: Cook the corn by boiling or grilling the ears until tender and slightly charred for extra flavor. Once cooled, carefully remove the kernels from the cob using a sharp knife and place them in a large mixing bowl.
  2. Chop the Vegetables: Dice the red bell pepper, finely chop the red onion and jalapeño (remove seeds if less heat is desired), and mince the cilantro leaves to add vibrant color, crunch, and a hint of heat to the salad.
  3. Combine Ingredients: Add the chopped vegetables and cilantro to the bowl with corn. Sprinkle the crumbled Cotija cheese evenly over the mixture to introduce a tangy, salty contrast.
  4. Mix the Dressing: In a small bowl, whisk together fresh lime juice, olive oil, salt, and freshly ground black pepper. Pour this zesty dressing over the salad and toss gently to ensure all flavors meld together.
  5. Chill and Serve: Refrigerate the salad for at least 15 minutes to allow the flavors to blend beautifully before serving. Garnish if desired with extra Cotija cheese, cilantro sprigs, and a lime wedge.

Notes

  • Use fresh or frozen corn for best texture and sweetness; fresh-picked corn is ideal.
  • Adjust jalapeño quantity or remove seeds to control the heat level to your preference.
  • Do not skip lime juice and Cotija cheese as they balance acidity and saltiness.
  • For extra sweetness, lightly toast corn kernels in a pan if you don’t have a grill.
  • Serve the salad fresh for best flavor but it can be refrigerated for up to two days (keep dressing separate if possible).
  • Freezing is not recommended as it affects texture of vegetables and cheese.
  • This salad is best enjoyed cold or at room temperature rather than reheated.

Nutrition

Keywords: corn salad, cotija cheese, fresh corn salad, Mexican salad, summer salad, gluten free, side dish, healthy salad, easy salad

Find it online: https://lillysplate.com/corn-salad-with-cotija-cheese/