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corn lime cilantro salad

Corn Salad with Lime Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 25 min
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Salad
  • Method: Chop
  • Cuisine: Mexican


Light, fresh, and full of flavor! This summer corn salad with a Mexican twist is the perfect summer side.


Units Scale
  • 4 ears fresh corn, cooked any way you like, cooled, and kernels cut from the cob
  • 1 cup cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh herbs*
  • 4 slices bacon, cooked until crisp + crumbled


  • 3 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lime juice
  • 1 garlic clove, pressed or grated with microplane
  • Cojita cheese, optional**
  • Kosher salt and fresh ground black pepper


  1. In a large salad bowl, combine the corn, tomatoes, onion, herbs, and bacon.
  2. Whisk together the olive oil, lime juice, and garlic. Season with salt and pepper, to taste.
  3. Pour the dressing over the salad and toss to combine. If desired, stir in cheese.


  • Herbs: You can use any variety of your favorite herbs: cilantro, parsley, dill, chives, or oregano.
  • Cheese: Cheese is optional in this salad but if you like the sweet and salty combo then definitely add cheese. I like using Cojita cheese, which is a hard, crumbly Mexican cheese very similar to feta. Feta cheese can be substituted.
  • Leftovers: Store leftovers in an airtight container for up to 3-4 days. Salad is best served within 2 days.
  • Recipe originally published June 2018


  • Serving Size: 1/2 cup
  • Calories: 223
  • Sugar: 4.6 g
  • Sodium: 137.9 mg
  • Fat: 15.3 g
  • Carbohydrates: 19 g
  • Protein: 5.8 g
  • Cholesterol: 12.3 mg