There’s nothing quite like the crunch of fresh summer vegetables tossed in a tangy lime dressing.

This fresh corn salad is vibrant, full of color, and topped with creamy Cotija cheese for the perfect balance of flavors.

It’s refreshing, light, and pairs beautifully with almost any main dish.

Why You’ll Love This Recipe

The corn is boiled just enough to stay crisp and sweet.

The lime-honey dressing is tangy, slightly sweet, and full of spice.

It’s quick to prepare and perfect for summer barbecues or weeknight dinners.

The Cotija cheese adds a salty, creamy finish that ties everything together.

What You’ll Need (Ingredient Highlights)

Fresh corn brings natural sweetness and crunch.

Bell peppers add color and crispness.

Cherry tomatoes add juicy bursts of flavor.

Cucumber keeps the salad light and refreshing.

Cotija cheese adds creamy, salty balance (feta works as a substitute).

Pro Tips Before You Start

Boil the corn briefly—only four minutes—to keep it crisp and flavorful.

Pat the vegetables dry before tossing so the salad stays fresh longer.

If making ahead, add the cheese and dressing right before serving.

Shake the dressing again just before pouring it over the salad.

How to Make Fresh Corn Salad

Step 1 – Make the dressing

Combine avocado oil, lime juice, red wine vinegar, honey, Dijon mustard, salt, parsley, black pepper, cumin, garlic powder, and chili powder in a jar.

Shake well and refrigerate.

Step 2 – Cook the corn

Bring salted water to a boil, cook the corn for 4 minutes, then rinse with cold water to cool completely.

Step 3 – Prep the vegetables

Dice the bell peppers, cucumber, and onion.

Halve the cherry tomatoes and chop the cilantro.

Step 4 – Assemble the salad

Cut the kernels off the cooled corn and place in a large bowl with the vegetables, cilantro, and Cotija cheese.

Toss to combine.

Step 5 – Dress and serve

Shake the dressing and drizzle it over the salad.

oss gently and serve immediately, or chill up to one day.

What to Serve It With

Pairs beautifully with grilled chicken or steak.

Serve alongside tacos, fajitas, or BBQ ribs.

Enjoy as a refreshing side with fish or shrimp.

Variations / Substitutions

Swap Cotija for feta cheese if needed.

Use lemon juice instead of lime for a different citrus note.

Add black beans or avocado for extra protein and creaminess.

Storage & Leftovers

Store covered in the refrigerator for up to 2 days.

For the freshest texture, add the dressing and cheese just before serving.

Not recommended for freezing.

FAQs

Can I use frozen or canned corn?
Yes, but fresh corn has the best crunch and sweetness.

How do I keep the salad from getting soggy?
Pat the veggies dry and add dressing just before serving.

Is Cotija cheese necessary?
It adds great flavor, but feta is a great substitute.

Can I grill the corn instead of boiling it?
Yes, grilling adds a smoky flavor that’s delicious in this salad.

How far in advance can I make this salad?
Up to 1 day in advance, but wait to add cheese and dressing.

Can I make this vegan?
Yes, skip the cheese and swap honey for maple syrup or agave.

Final Thoughts

This fresh corn salad is bright, flavorful, and versatile.

With crisp vegetables, tangy lime dressing, and creamy Cotija cheese, it’s the kind of side dish that steals the show at any gathering.