This Corn Salad with Queso Fresco is the perfect side dish for a summer barbecue, scooped up with tortilla chips as an appetizer, or alongside nearly any Latin-inspired meal. This fresh summer salad, boasting sweet corn, zesty peppers and onions, and creamy avocado is tossed in a tangy cilantro-lime vinaigrette and generously topped with queso fresco. However you serve it, it’s guaranteed to be gone in a flash- whenever I serve this to guests, I’m asked for the recipe!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Dressing
- Freshly squeezed lime juice
- White wine vinegar
- Fresh garlic
- Kosher salt
- Granulated sugar
- Oil – Extra virgin or light olive oil, canola oil, or avocado oil all work well.
- Cilantro
Salad
- Corn kernels – If fresh corn isn’t in season or you’d prefer a time-saver, you can find pre-schucked ready-to-eat corn cobs in the produce section of some grocery stores. Frozen fresh corn also works great! I would not recommend canned corn for this recipe. If I’m being completely honest, I use a bag of frozen fresh corn most often. You don’t need to even cook it- I just thaw it in the refrigerator.
- Queso fresco – Queso fresco is a crumbly, white Mexican cheese. It is readily available in most grocery stores and comes vacuum packed in about a 4-inch wheel. Look for it near the pre-packaged sliced cheeses, near other Latin cheese. Cotija is a similar cheese and they can be used here interchangeably. If you aren’t able to find those options, feta would be great in a pinch!
- Red bell pepper
- Red onion
- Jalapeño – Jalapeño adds a nice kick to this salad, but if you prefer less spice, feel free to leave it out. It’s equally great without it.
How to Make Corn Salad with Queso Fresco
- Begin by mixing up the Lime-Cilantro Vinaigrette. Lime juice, vinegar, garlic, salt, and a touch of sugar are combined in the blender. Then, with the blender running, you’ll drizzle in some oil and then some fresh cilantro.
- Next move onto the salad. If your vegetables are prepped and ready to go- this salad comes together fast! Start by slicing some fresh corn kernels off the cob. The kernels are boiled briefly, drained, and rinsed. If using frozen corn, you can simply let it thaw in the refrigerator- no cooking required.
- The corn is then combined with some diced red bell pepper, red onion, jalapeño, and queso fresco. Then it’s all tossed together with a generous splash of tangy Cilantro-Lime Vinaigrette. The salad can chill in the fridge at this point until ready to serve.
- Right before serving, add in the diced avocados. Everything gets gently tossed together and seasoned with a little kosher salt and pepper to taste. Perfection!
Storing and Other Tips
- Store finished salad in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- Serving Suggestions:
This corn salad pairs especially well with these other recipes!- Make extra Lime-Cilantro Vinaigrette for marinading chicken breasts or steak.
- Lime-Chili Rubbed Flank Steak
- Taco Chicken served in tortillas or over rice.
- Chicken or Steak Fajitas
- Quick and Easy Black Beans
- Brazilian Lemonade
Frequently Asked Questions
Can I make this ahead of time?
Yes, for the most part. You can definitely make the salad dressing ahead of time. If assembling the salad, mix everything but the avocados and queso fresco ahead of time. When ready to serve, dice your avocados, crumble your cheese, and add them both in.
I don’t like cilantro; can I leave it out?
Yep. It will still be delicious without it!
Does this corn salad need to be refrigerated before serving?
Serve it right away or make it ahead and store it in an air-tight container in the fridge until ready to serve.
Corn Salad with Queso Fresco
A fresh summer salad with corn, peppers, onions, and avocado in a cilantro-lime vinaigrette. Great as a side dish for barbecues, or alongside Latin favorites such as fajitas or tacos.
Servings servings
Ingredients
Dressing
- 2 tablespoons fresh lime juice about 2–3 juicy limes
- 2 tablespoons white wine vinegar or rice vinegar
- 2-3 cloves garlic
- ¼ teaspoon Kosher or sea salt
- 1 teaspoons sugar
- ½ cup oil extra-virgin or light olive oil, canola oil, avocado oil, all work well.
- ¼ cup roughly chopped cilantro stems removed
Salad
- 4 cups corn kernels fresh or frozen
- 8 ounces queso fresco or cotija cheese
- 1 large red bell pepper seeded and chopped
- 1 small red onion finely chopped
- 1 jalapeño pepper, chopped (and seeded if desired) optional
- 1 large avocado pitted, peeled, and cubed
- Kosher salt and freshly ground pepper to taste
Instructions
Dressing
- In the jar of your blender, combine lime juice, vinegar, garlic, salt, and sugar. Blend until ingredients are completely combined.
- With the blender running, add the oil in a steady stream. Add cilantro and blend until the cilantro has broken down but still maintains some of its texture. Taste and feel free to adjust flavor with salt and pepper, or even extra sugar or lime if desired.
Salad
- Bring about 1 inch of water to a boil in a large stock pot. When the water boils, add the corn and cook for 2-3 minutes. Drain and rinse and then add to a large bowl.
- Toss together the corn, red bell pepper, red onion, jalapeno pepper, and crumbled cheese. (NOTE: If you anticipate letting the salad sit for a while before serving, you may want to wait on the cheese and add it right before serving, with the avocado).
- Toss with Cilantro-Lime Vinaigrette, feel free to add more or less, depending on your preferences. Chill until ready to serve. Right before serving, gently toss in the avocado and season with salt and pepper.
Notes
- Store finished salad in an airtight container in the refrigerator and enjoy within 2-3 days for best results.
- Serving Suggestions:
This corn salad pairs especially well with these other recipes!- Make extra Lime-Cilantro Vinaigrette for marinading chicken breasts or steak.
- Lime-Chili Rubbed Flank Steak
- Taco Chicken served in tortillas or over rice.
- Chicken or Steak Fajitas
- Quick and Easy Black Beans
- Brazilian Lemonade
Nutrition
Calories: 255kcal, Carbohydrates: 15g, Protein: 6g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 366mg, Potassium: 275mg, Fiber: 3g, Sugar: 5g, Vitamin A: 684IU, Vitamin C: 26mg, Calcium: 138mg, Iron: 0.5mg
Calories: 255kcal
Cost: $8
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
mmm…I want to make this TODAY!
Looks delicious! I will add this to my pork tostada night 🙂
I never liked the cold when I lived in Utah. Here in ATL, the winters are usually mild. I’m definitely ready for spring and will have to try this salad.
We are having a very mild winter in VA, too. While I am loving being able to exercise outside and letting the kids jump on the trampoline all winter, I’m a little worried about how many bugs we are going to have this summer since there hasn’t been a deep freeze to kill some of them off.
Corn salad looks amazing. I like anything with queso fresco. It looks like the kind of thing some people would try to pass off as a salsa and I would want to just eat it with a spoon so I’m glad you called it a salad instead!
Yeah, the mosquitoes are already bad–big, fat, tenacious ones. I’m trying not to think about it. 🙂
“Yes, this probably means we’re in for a summer sponsored by the Prince of Darkness himself”…exactly what I’m afraid of. And plenty of hurricanes. And I’m having this baby in August.
This looks so delicious to me right now.
This looks SO GOOD!! There are few things I love more than corn and avocado… especially together 🙂
oh yum!
This would probably go well with your Brazilian lemonade which we drank for dinner last night and I absolutely loved.
Can we skip the multiple bowls part? I’m not that keen on washing up more than one 😉
Mmm that looks delish! And bring on the Mexican food, I could eat it everyday and not get sick of it. I love it so.