Description
Okay, so I discovered this salad by accident last summer when I had WAY too much corn from the farmer’s market (you know how it is – those ears looked so good, I went a little crazy). I was trying to figure out what to do with it all when I remembered this Mexican street corn I had once, and thought “what if I made this into a salad?” Best. Decision. Ever. This thing is basically sunshine in a bowl – sweet corn, crunchy bell peppers, and a lime dressing that’ll make you want to drink it straight from the bowl. It’s fresh, it’s colorful, and it disappears faster than free pizza at a college dorm.
Ingredients
Scale
For the Salad:
- 6 ears fresh corn (or about 4 cups kernels if you’re buying pre-cut, but fresh is SO much better)
- 1 red bell pepper, diced (adds sweetness and that gorgeous red color)
- 1 yellow bell pepper, diced (because we’re going for the rainbow effect here)
- 1 green bell pepper, diced (completes the pepper party)
- 1/2 red onion, finely diced (use a sweet onion if you’re not into the bite)
- 1/4 cup fresh cilantro, chopped (or skip if you’re one of those “cilantro tastes like soap” people)
- 1 jalapeño, seeded and minced (optional, but adds a nice little kick)
- 1/2 cup crumbled cotija cheese (or feta if you can’t find cotija)
- 1/4 cup toasted pumpkin seeds or sunflower seeds (adds crunch and makes it feel fancy)
For the Zesty Lime Dressing:
- 1/3 cup fresh lime juice (about 3–4 limes – don’t you dare use the bottled stuff)
- 1/4 cup olive oil (the good stuff, not the cooking spray kind)
- 2 tablespoons honey (or maple syrup if you’re feeling fancy)
- 1 teaspoon Dijon mustard (adds a little depth)
- 2 cloves garlic, minced (because garlic makes everything better)
- 1 teaspoon ground cumin (gives it that warm, earthy flavor)
- 1/2 teaspoon chili powder (for a subtle smoky heat)
- 1/2 teaspoon smoked paprika (optional, but it adds amazing flavor)
- Salt and pepper to taste (start with about 1/2 teaspoon each)