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Easy No-Cook Summer Corn Salad Recipe with Lime Cotija Cilantro

no cook summer corn salad - featured image
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A bright, fresh, and fuss-free no-cook summer corn salad featuring sweet corn, zesty lime, creamy cotija cheese, and fresh cilantro. Perfect for hot days when you want a quick, flavorful, and refreshing dish.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 4–5 medium ears of corn)
  • Juice of 2 medium limes (about 3 tablespoons)
  • ½ cup cotija cheese, crumbled
  • ½ cup fresh cilantro, finely chopped
  • ½ cup red bell pepper, finely diced
  • 3 green onions, thinly sliced
  • 1 small jalapeño, minced (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt to taste (start with ½ teaspoon)
  • Black pepper to taste
  • Pinch of smoked paprika (optional)

Instructions

  1. Shuck and clean the corn by peeling back the husks and removing all silk strands. Rinse the ears under cold water to remove any stubborn silk (about 5 minutes).
  2. Cut the kernels off the cob by standing each ear upright on a cutting board and slicing downward with a sharp knife. Aim for about 4 cups of kernels (about 8 minutes).
  3. Prep the veggies by finely dicing the red bell pepper and jalapeño (if using), thinly slicing the green onions, and roughly chopping the cilantro leaves, avoiding thick stems (about 5 minutes).
  4. Mix the dressing by whisking together lime juice, olive oil, smoked paprika (if using), salt, and black pepper in a small bowl until combined and slightly emulsified.
  5. Toss the salad by combining corn kernels, red bell pepper, green onions, jalapeño, and cilantro in a mixing bowl. Pour the dressing over and toss gently to coat evenly.
  6. Add the crumbled cotija cheese over the salad and give it one last gentle toss to combine.
  7. Taste and adjust seasoning with more salt, pepper, or lime juice if needed. Add a splash more olive oil if the salad seems dry.
  8. Serve immediately for the freshest crunch or chill in the fridge for 20-30 minutes to let flavors meld.

Notes

Use a sharp knife and stabilize the corn on a damp towel to safely cut kernels. Fresh lime juice is key; start with less and adjust to taste. Crumble cotija finely for best texture. Salad can be served immediately or chilled for 20-30 minutes. Best eaten within 24 hours to avoid sogginess. Optional smoked paprika adds a subtle smoky note. Vegan and dairy-free substitutions include vegan cotija or tofu. Cilantro can be swapped with parsley or basil.

Nutrition

Keywords: no-cook salad, summer salad, corn salad, lime, cotija cheese, cilantro, easy salad, fresh salad, vegetarian, gluten-free

Find it online: https://oracooks.com/easy-no-cook-summer-corn-salad-recipe-with-lime-cotija-cilantro/