Cold Corn Salad
Why You’ll Love This Recipe
- This Cold Corn Salad is loaded with fresh veggies and herbs!
- From start to finish, this refreshing side dish is ready in under 30 minutes.
- The bursting corn kernels are sweet and juicy.
- Bring this side dish to your next summer gathering to really impress your guests.
- The dressing is unique and embodies a ton of flavor.
- If you loved this recipe, be sure to check out my Caprese Pasta Salad for another fun idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Cold Corn Salad. Scroll down to the recipe card for a full list of ingredients and instructions.
Use sweet yellow corn that is raw and still in the husk. This is going to add a better texture and overall flavor. If you must, then you can also use canned corn.
I love the flavor and texture of the roasted red bell peppers, you can get these in the jar are most grocery stores. I get mine at Trader Joe’s. Alternatively, you can use raw red bell pepper, the crunch in that would still be fabulous.
Even if you don’t like spice, I recommend adding in a jalapeno. It will be minced so small that it only adds flavor and no heat. Use a raw jalapeno over canned.
Cherry tomatoes or grape tomatoes work best for this recipe. I’d recommend staying away from any other tomatoes unless you remove the seeds.
I used canned black beans to keep this recipe simple and easy. I think they taste great in this recipe, just be sure to drain and rinse. Otherwise, if you prefer to make your own black beans from scratch you absolutely can!
Red onion that is also diced finely is going to add to both the flavor and texture of this corn salad, a white onion or yellow onion would still work. Alternatively, a shallot would taste great too!
Avocado adds healthy fats while providing a creamy texture.
It’s not a corn salad without the Cojita Cheese! Feta would also work as a substitute.
How To Make
ONE: Boil a large pot of water on the stovetop. Once boiling, carefully add in the corn, husks removed. Cover and let simmer for 4-5 minutes, or until corn has turned bright yellow.
TWO: Quickly dunk the corn in ice cold water to stop the cooking, then remove and let dry on the counter.
THREE: In the meantime, prepare your ingredients: dice the roasted red bell peppers, mince the jalapeno, quarter the cherry tomatoes, diced the red onion, diced the avocado and drain then rinse the black beans.
FOUR: Once your corn is cool enough to handle, use a sharp knife and cut down the sides. remove the corn off the cob. Place all ingredients for the corn salad in a large mixing bowl.
FIVE: In a separate bowl, add in all the ingredients for the dressing. Whisk until well combined, then pour over corn salad and serve with cojita cheese.
Tips And Tricks
Only boil the corn 4-5 minutes, or until the corn turns from pale yellow to bright yellow. Over boiling it will result in a soggy corn.
Immediately transfer the cooked corn to an ice bath to stop the cooking. Once cool, remove from the ice bath and set on the counter.
Use this vegetable chopper to chop your veggies quickly and easily!
How To Serve And Store
Serve this corn salad cold and with the creamy chipotle dressing!
Store in an airtight container in the fridge. Only add dressing to what you will be serving that day, otherwise, store corn separate from dressing to prevent it from getting soggy.
Leftovers will stay fresh in the fridge up to 4 days.
Taste And Texture
This cold corn salad is loaded with a ton of different flavors and textures. It’s sweet, savory, tangy and has just the slightly kick to it. But trust me, even if you can’t handle spice- you will love this one!
Other Recipes You May Like
- Caprese Pasta Salad
- Fried Pickle Dip
- Mango Pico De Gallo
- Buffalo Cauliflower Wings
- Italian Pasta Salad
If you make this Cold Corn Salad, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Cold Corn Salad
Ingredients
Corn Salad
- 3 ears of sweet corn (husks removed)
- 12 oz jar Roasted red bell peppers (liquid removed)
- 1/2 fresh jalapeno (minced)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped)
- 1 can black beans (drained and rinsed)
- 1 Avocado (diced)
- 1/2 cup Red onion (diced)
- 1/2 cup Cojita cheese
Dressing
- 1 tbsp Honey
- 1/4 cup extra virgin olive oil
- 1 tsp sea salt
- 1 tsp pepper
- 1/4 cup plain greek yogurt
- Juice from 1 Lime
- 1 tsp Chipotle powder
Instructions
- Boil a large pot of water on the stovetop. Once boiling, carefully add in the corn, husks removed. Cover and let simmer for 4-5 minutes, or until corn has turned bright yellow.
- Quickly dunk the corn in ice cold water to stop the cooking, then remove and let dry on the counter.
- In the meantime, prepare your ingredients: dice the roasted red bell peppers, mince the jalapeno, quarter the cherry tomatoes, diced the red onion, diced the avocado and drain then rinse the black beans.
- Once your corn is cool enough to handle, use a sharp knife and cut down the sides to remove the corn off the cob.
- Place all ingredients for the corn salad in a large mixing bowl.
- In a separate bowl, add in all the ingredients for the dressing. Whisk until well combined, then pour over corn salad and serve with cojita cheese.
Notes
- Only boil the corn 4-5 minutes, or until the corn turns from pale yellow to bright yellow. Over boiling it will result in a soggy corn.
- Immediately transfer the cooked corn to an ice bath to stop the cooking. Once cool, remove from the ice bath and set on the counter.
- Use this vegetable chopper to chop your veggies quickly and easily!
