Celebrate the vibrant flavors of Mexico with this Cinco De Mayo Corn Salad, a colorful and zesty side dish perfect for your fiesta spread! Bursting with sweet fresh corn, juicy cherry tomatoes, and a touch of heat from minced jalapeño, this salad is brought to life with a tangy lime dressing and a sprinkle of fresh cilantro. For an extra layer of indulgence, top it off with crumbly cotija cheese. Quick and easy to prepare in just 25 minutes, this crowd-pleasing recipe makes for a refreshing addition to tacos, grilled meats, or any festive gathering. Ideal for Cinco de Mayo or summer barbecues, this corn salad is as impressive as it is delicious!
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1. If using fresh corn, bring a large pot of water to a boil. Add the corn and cook for about 5 minutes or until tender. Remove and allow to cool before cutting kernels off the cob. If using frozen corn, defrost according to package instructions.
2. In a large mixing bowl, combine the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño, halved cherry tomatoes, and chopped cilantro.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and freshly ground black pepper to make the dressing.
4. Pour the dressing over the salad and gently toss until all the ingredients are evenly coated with the dressing.
5. Transfer the corn salad to a serving bowl and, if desired, sprinkle crumbled cotija cheese on top as a garnish.
6. Serve immediately or refrigerate for 30 minutes to let the flavors meld together. Enjoy!
Serving size | (1470.6g) |
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Amount per serving | % Daily Value* |
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Calories | 1570.6 |
Total Fat 76.2g | 0% |
Saturated Fat 31.1g | 0% |
Polyunsaturated Fat 2.7g | |
Cholesterol 106.8mg | 0% |
Sodium 2962.0mg | 0% |
Total Carbohydrate 193.0g | 0% |
Dietary Fiber 32.7g | 0% |
Total Sugars 46.9g | |
Protein 59.3g | 0% |
Vitamin D 0IU | 0% |
Calcium 949.8mg | 0% |
Iron 7.5mg | 0% |
Potassium 2765.2mg | 0% |
Source of Calories