Bright and Zesty Corn Salad: A Chipotle-Lime Summer Favorite
Smoky dressing unites sweet veggies with creamy cheese for a colorful, satisfying dish.
Corn brings the taste of summer to the table, and this Chipotle-Lime Corn Salad is the ultimate side for warm-weather gatherings. Combining crisp, sweet corn with creamy queso fresco, ripe avocado, juicy tomatoes, red onion, and a bold chipotle-lime dressing, it delivers flavor in every forkful. Ready in just 30 minutes, it’s as ideal for cookouts and picnics as it is for easy weeknight meals.
Why You’ll Love This Corn Salad
- Quick and Easy: Minimal prep and simple steps get a flavorful dish on the table fast.
- Seasonal and Fresh: Makes use of sweet summer corn and ripe seasonal vegetables.
- Customizable: Add or substitute veggies, cheeses, or spices based on your taste and pantry.
- Crowd-Pleaser: Perfect for barbecues, potlucks, or as a light lunch or dinner.
- Vibrant Presentation: A colorful dish that brightens any table and pairs well with grilled meats or tacos.
Ingredients
For the Chipotle-Lime Dressing
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice (about 1 lime)
- 2 teaspoons hot sauce (use your favorite)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon chipotle chile powder, plus more for garnish
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
For the Salad
- 4 large ears yellow corn, shucked (about 4 cups kernels)
- 2 plum tomatoes, chopped
- 1 ripe avocado, peeled and diced
- 1 cup chopped red onion
- 1 jalapeño, stemmed and chopped (seeded for less heat, if desired)
- 1/2 cup chopped fresh cilantro, plus more leaves for garnish
- 1/2 cup crumbled queso fresco (or feta), plus more for garnish
- Lime wedges, for serving
Step-by-Step Directions
1. Make the Chipotle-Lime Dressing
In a small bowl, whisk together the sour cream, mayonnaise, fresh lime juice, hot sauce, kosher salt, chipotle chile powder, cumin, black pepper, and 1 tablespoon of water. Set aside while you prepare the salad ingredients. This creamy, smoky, and tangy dressing is the signature of this corn salad.
2. Cook the Corn
Bring a large pot of salted water to a rolling boil. Add the shucked corn and boil for 3 minutes until crisp-tender and vibrant yellow. Remove the corn and allow it to cool to room temperature.
Tip: In a rush or out of season? Substitute 4 cups of well-drained, canned corn for fresh. Or try grilling the corn for extra charred flavor! To grill: Brush shucked cobs with oil, grill for 8–10 minutes, turning occasionally, until all sides are slightly charred.
3. Prepare the Salad Ingredients
Once the corn is cool, stand each cob up and slice off the kernels with a sharp knife. You should have about 4 cups.
In a large mixing bowl, combine the cooled corn kernels, chopped tomatoes, creamy avocado cubes, finely chopped red onion, diced jalapeño, and cilantro. Add crumbled queso fresco.
4. Dress and Toss
Drizzle the chipotle-lime dressing over the salad ingredients. Gently toss until coated, being careful not to mash the avocado.
Taste and season with extra salt, black pepper, or lime juice as needed. Garnish with additional chopped cilantro, queso fresco, and a sprinkling of chipotle chile powder for color and heat.
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5. Serve
Transfer salad to a serving platter or bowl. Arrange lime wedges around the edge for squeezing over individual servings.
Ingredient Substitutions and Variations
| Ingredient | Substitute | Comment |
|---|---|---|
| Queso fresco | Feta or Cotija | Both are crumbly, salty cheeses that bring tang and creaminess. |
| Sour cream | Greek yogurt or Mexican crema | For a lighter or tangier twist. |
| Fresh corn | Canned or frozen corn (thawed) | Charring canned/frozen corn in a skillet adds flavor. |
| Chipotle chile powder | Smoked paprika (for less heat) | Smoke, but milder spice. |
| Avocado | Extra tomatoes or bell pepper | Adjust for allergy or to preference. |
Serving Suggestions
- Enjoy as a side dish for grilled meats such as chicken, shrimp, steak, or ribs.
- Pair with burgers and hot dogs for casual backyard meals.
- Use as a flavorful topping for tacos, burritos, or nachos.
- Spoon over fresh green salads or serve with crunchy chips as a chunky salsa.
- Serve chilled or at room temperature—flavors meld beautifully as it sits.
Make-Ahead and Storage Tips
- Advance Prep: Dressing and chopped veggies (except avocado) can be prepped up to a day ahead and stored separately. Toss together just before serving.
- Adding Avocado: Add avocado at the last minute to prevent browning.
- Leftovers: Store in a covered container in the refrigerator for up to 2 days. Expect avocado to darken, but flavors stay delicious.
What Makes This Corn Salad Special?
- Creamy Chipotle-Lime Dressing: Brings heat, smokiness, tang, and luscious texture.
- Colorful and Nutritious: Fresh vegetables provide vitamins and antioxidants.
- Crowd Appeal: Mild and zesty with optional spicy toppings, pleasing most palates.
- Flexible: Easily scaled for a big party or reduced for family dinners.
FAQ: Frequently Asked Questions
Can I use frozen or canned corn instead of fresh?
Yes. Substitute 4 cups of well-drained canned corn or thawed frozen corn. For best flavor, sear drained corn in a hot skillet with a touch of olive oil until golden and slightly charred before using.
Is this salad spicy?
It has a gentle chipotle warmth and a mild jalapeño bite. Seed the jalapeño for less heat, or add extra chili powder for more spice. The hot sauce in the dressing can also be adjusted to taste.
Can I make the salad ahead?
Yes, prepare all components except the avocado and toss with the dressing up to 6 hours ahead. Add avocado just before serving for the best texture and appearance.
What can I substitute for cilantro?
If you dislike cilantro, try chopped parsley or green onions for a different fresh note.
How do I store leftovers?
Keep tightly covered in the fridge for up to 2 days. The salad is best the day it’s made, as avocado may darken over time, but it will remain tasty and safe to eat.
Nutritional Highlights
This corn salad is naturally gluten-free and can be made vegetarian. For a vegan twist, use plant-based sour cream, mayo, and cheese alternatives. Each serving is a source of fiber, vitamin C, and healthy fats (from avocado and olive oil in the dressing).
Expert Tips for the Best Corn Salad
- Chill Everything: For a refreshing summer salad, ensure all ingredients are well-chilled before assembling.
- Corn on the Grill: Grilling the corn adds smoky depth. Char until some kernels have blackened spots for visual and flavor appeal.
- Slicing the Corn: Stand each cob upright on a cutting board, slicing downward carefully. A bundt pan helps catch the falling kernels.
- Layer Flavors: Taste as you go, adjusting lime and seasoning to balance sweetness, acidity, and heat.
- Get Creative: Add diced bell peppers, roasted poblano, or a handful of black beans for variety and extra nutrition.
More Summer Salad Inspiration
- Grilled Corn Salad with Cilantro Vinaigrette: Uses charred corn and a bright lime-cilantro dressing for smoky, tangy notes.
- Mexican Street Corn Salad: Combines cotija, lime, and spicy seasoning, inspired by classic street snacks.
- Street Corn Pasta Salad: A heartier twist with pasta, roasted corn, mayo, crema, and cotija cheese.
- Roasted Corn Salad: Roasted corn, onions, and squash with fresh herbs for a rustic take.
Conclusion: Summer’s Most Versatile Side Dish
If you need one salad to carry you through summer’s hottest days and most festive gatherings, make it this Corn Salad with Chipotle-Lime Dressing. Its blend of sweet, creamy, crisp, tangy, and smoky elements guarantees satisfaction whether served on the porch, at a picnic, or beside a grill. With its burst of color and fresh flavor, it may become the dish you crave all season long.
References
- https://ourtableforseven.com/pioneer-woman-mexican-street-corn-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43413083/corn-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a65081082/street-corn-pasta-salad-recipe/
- http://circainteriors.blogspot.com/2010/03/pioneer-woman-katies-roasted-corn-salad.html
- https://www.thepioneerwoman.com/food-cooking/recipes/a32252731/grilled-corn-salad-with-cilantro-vinaigrette/
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