Yucatán Corn Salad
A bright and fresh raw corn salad with smoky roasted red peppers, cherry tomatoes, scallions, fresh cilantro, and a paprika-lime dressing inspired by the vibrant flavors of the Yucatán. Crisp, colorful, and built for summer grilling season.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Clean dish towel
Ingredients
Salad
- 6 ears fresh corn
- 2 roasted red peppers diced
- 1 pint cherry tomatoes halved
- 4 scallions thinly sliced
- ¼ cup chopped fresh cilantro
Yucatán Spice Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 garlic clove finely minced
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Trim the top and bottom from 6 ears fresh corn to create flat ends.
- Remove the husks and silk from the corn. Rub each cob firmly with a clean dish towel to remove the finer silk hairs.
- Stand each cob upright on a cutting board or inside a large shallow bowl and carefully slice downward to remove kernels.
- Add kernels from 6 ears fresh corn, 2 diced roasted red peppers, 1 pint halved cherry tomatoes, 4 thinly sliced scallions, and ¼ cup chopped cilantro to a large mixing bowl.
- In a separate bowl whisk together 3 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 teaspoon paprika, 1 teaspoon chili powder, ½ teaspoon cumin, 1 minced garlic clove, 1 teaspoon kosher salt, and ¼ teaspoon black pepper.
- Pour dressing over salad and toss gently until evenly coated.
- Allow salad to rest for 10 minutes before serving so the flavors can develop.
- Taste and adjust salt or lime juice if needed before serving.
Notes
Peak-season corn should taste sweet enough to eat raw directly from the cob.
Do not cut too deeply into the cob when removing kernels; this keeps the salad crisp and clean.
Add cilantro shortly before serving for the brightest flavor.
The salad becomes more flavorful after resting briefly.
Variations Smokier Version Char 1–2 ears of corn before mixing with the raw kernels. Creamy Version Fold in diced avocado before serving. Spicy Version Add finely diced jalapeño or serrano pepper. Protein Addition Add grilled shrimp or shredded rotisserie chicken.
Storage Store covered in refrigerator up to 2 days. For best texture, serve within the first 24 hours.
Do not cut too deeply into the cob when removing kernels; this keeps the salad crisp and clean.
Add cilantro shortly before serving for the brightest flavor.
The salad becomes more flavorful after resting briefly.
Variations Smokier Version Char 1–2 ears of corn before mixing with the raw kernels. Creamy Version Fold in diced avocado before serving. Spicy Version Add finely diced jalapeño or serrano pepper. Protein Addition Add grilled shrimp or shredded rotisserie chicken.
Storage Store covered in refrigerator up to 2 days. For best texture, serve within the first 24 hours.
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