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Southwestern Corn Salad

August 20, 2015 by jessfuel 8 Comments

This salad is packed with amazing flavors including fresh corn, creamy avocado and cotija cheese. It’s great as a side dish, or scooped up on tortilla chips.

Southwestern Corn Salad

Our recent week-long vacation was broken up into two parts. I know it might seem like I’ve been on vacation a ton lately, but it’s mostly just been solo travel, girls’ trips or weekends. This is the first time Nick has had a whole week off (aside from the holidays) in years. So it was pretty exciting.

First stop, Cape Cod. We hadn’t been back to Cape Cod in the summer months since our wedding 3 years ago. And we missed it, a lot. People always ask me if I miss New England, and my answer is always the same. I miss the summers. I don’t miss the winters– AT ALL. So it was great to finally be back in the summer. I have to say though, with highs in the 80’s, this California girl was freezing her butt off. My blood has sooooo thinned since I left!

Whenever we make it to Cape Cod, it’s pretty much a requirement (by Nick) that we have lobsters for dinner one night. I seriously think every time we’ve gone out there, winter or summer (once on New Year’s Eve), we’ve had them. This trip was no different!

Lobsters

We were able to see a ton of family and friends, eat lots of good food, enjoy the beach, sunsets, sailing and all the Cape Coddy things. It was a great trip! Not long enough, but, it never is. It rained a couple days, which in a past life would really bum me out. Now that I live in the desert, I loved it! I went running in the rain and enjoyed curling up with a book all afternoon while listening to it beat down. It’s been a while since I’ve done that!

Cape Cod

I made this corn salad right before we left for vacation. This was the first time I’ve photographed it, but I’ve made it a handful of times before. It’s one of my favorite things to make when our cornstand is open with fresh sweet corn. I always serve it as a side dish, but it would also make a great dip, scooped up with tortilla chips. I know this because I happened to have an open bag of chip last time I made it and may or may not have taken a few samples before dinner.

Southwestern Corn Salad

Southwestern Corn Salad
 
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Author: Flying on Jess Fuel
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • 2 ears fresh corn, lightly steamed or microwaved, and kernels removed
  • 1 pint grape tomatoes, halved
  • 2 large avocados, diced
  • ½ cup crumbled cotija cheese
  • 2 tbsp chopped fresh cilantro
  • Juice of 1-2 limes, to taste
  • Salt & pepper, to taste
Instructions
  1. In a large bowl, combine corn kernels, tomatoes, avocado, cotija and cilantro. Toss well.
  2. Squeeze juice of 1 lime over top, season with salt & pepper. Toss well. Taste and add more lime, salt and pepper if needed.
  3. Serve immediately or store in the fridge in an airtight container.
3.3.3077

Southwestern Corn Salad

What did we do after Cape Cod? Stay tuned…

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Filed Under: Sides

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Comments

  1. Barbara says

    August 20, 2015 at 5:57 pm

    What is cotija cheese?

    Reply
    • jessfuel says

      August 23, 2015 at 8:59 pm

      Barbara– it’s a Mexican cheese. It’s available everywhere around California, but if you’re in other parts of the country you may need to go to a more specialty store like Whole Foods. You could also use queso fresco, another similar Mexican cheese. My friend used fresh mozzarella in a similar salad. Or you could go with a shredded cheddar!

      Reply
  2. Gayle @ Pumpkin 'N Spice says

    August 21, 2015 at 3:54 am

    I am SO jealous of all of your awesome vacations, Jess! Sounds like you are having a blast! I am such a sucker for corn salads, I could eat them ALL the time! This southwester version sounds delicious! I love the zesty flavors in here!

    Reply
  3. Kelly - Life Made Sweeter says

    August 24, 2015 at 1:07 am

    So glad you had a great time on your trip 🙂 This corn salad looks so fresh and delicious!

    Reply
  4. Stacey @ Bake.Eat.Repeat. says

    August 27, 2015 at 7:34 pm

    That salad looks so good! I love corn in salad, it’s so good. I would totally eat all of this scooped up on tortillas chips, like the most perfect salsa!

    Reply
  5. Solomon Jubinville says

    August 28, 2015 at 5:39 am

    I make this as a salad with a base of arugula and baby endive, using the bell peppers, onion, and corn as more of a garnish. Yellow bell pepper is a great addition, too.

    Reply

Trackbacks

  1. Quinoa and Black Bean Veggie Burgers | Flying on Jess Fuel says:
    August 25, 2015 at 2:26 pm

    […] Let’s rewind for a sec back to the second part of our recent vacation. Read about the first part here. […]

    Reply
  2. Summer Veggie and Chicken Salad with Cilantro Jalapeno Dressing | Flying on Jess Fuel says:
    July 17, 2016 at 4:53 pm

    […] More summer veggies to use up? Check out this Southwestern Corn Salad! […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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