Corn Salad with Queso Fresco combines grilled corn, crisp peppers and onions, and creamy avocado, all finished with a bright cilantro‑lime vinaigrette and a generous sprinkle of queso fresco. It’s an ideal side for summer barbecues and potlucks.
If I could capture the essence of summer in one dish, this corn salad would be it. Charred, sweet corn combines with crunchy red bell pepper and red onion for texture, while jalapeño adds a gentle heat. The avocado brings a silky finish, and crumbled queso fresco adds a fresh, milky tang. Tossed in a zesty cilantro‑lime vinaigrette, the salad tastes vibrant and balanced.
This recipe first appeared years ago, but it’s one I keep coming back to for cookouts. I recently remade the salad and updated the photos because the colors and textures deserve to be showcased. The dressing packs a bright, tangy punch that lifts every ingredient and makes each bite sing.
The salad is crisp, lively, and easy to adapt. Add extra seasonal vegetables or beans for a heartier version, or serve it as written alongside grilled proteins. The cilantro‑lime vinaigrette used here is versatile and pairs well with many salads and bowls.
If you need a fresh, colorful side for your next gathering, this corn salad belongs on the menu. It’s quick to assemble and stores well for a few hours before serving — keep the avocado separate until just before you serve to preserve its color and texture.
Corn Salad with Queso Fresco
Ingredients
- 4 large ears of corn, husked and rinsed (about 4 cups corn when removed from the cob)
- 1 large red bell pepper, seeded and small diced
- 1 jalapeño pepper, seeded and small diced
- 1 small red onion, finely diced
- 8–10 oz queso fresco (crumbled)
- ½ recipe cilantro‑lime vinaigrette
- 1 large avocado, pitted, peeled, and cubed
- Kosher salt and freshly ground black pepper, to taste
Instructions
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Heat a gas grill to medium‑high. Grill the husked ears of corn for about 10–15 minutes, turning occasionally, until you achieve a light char. Remove and let cool slightly.
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Cut the bell pepper and onion and place them in a large bowl. Cut the kernels off the cooled cobs and add to the bowl. Gently toss to combine. Crumble in the queso fresco and add the cilantro‑lime vinaigrette. Chill until ready to serve.
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Just before serving, fold in the avocado and season with salt and freshly ground pepper to taste.
Notes
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