Go Back
+ servings
close up photo of corn salad in a bowl

Raw Corn Salad with Tequila Lime Dressing

Katie Clack
5 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course Side Dish
Cuisine American
Servings 6 cups


  • 4 ears fresh corn
  • 1/2 red onion, small diced
  • 1 medium red bell pepper, small diced
  • 1 jalapeno, seeded and minced
  • 1 pint cherry tomatoes, halved or quartered depending on size
  • 4 cloves garlic, minced
  • 1/3 cup fresh cilantro, roughly chopped
  • 2 limes, zested and juiced
  • 1 tbsp good quality tequila
  • 2 tbsp extra virgin olive oil
  • 3/4 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1/2 cup crumbled feta cheese


  • In a bowl, using a sharp knife cut the kernels off of the cob by holding the cob vertically and running your knife down towards the bowl so it collects all the kernels.
  • Add the diced red onion, diced red bell pepper, halved cherry tomato, minced jalapeno, minced garlic and chopped cilantro to the bowl. Add the lime zest and juice, tequila (if using), olive oil, and season with the salt and cumin. Mix well.
  • When read to serve, stir in half of the feta and sprinkle the remaining half of the feta over the top. Enjoy cold!


  • You can make the corn salad 1-2 days in advance but refrain from adding the feta cheese until just before serving.
  • You can omit the tequila all together to keep it kid friendly.  
  • Frozen corn won't work well in this recipe, but you can grill the corn ahead of time for a smokier flavor!
  • As is, this recipe is vegetarian and gluten free.  To make it vegan and dairy free you can leave the feta cheese out all together, or use a dairy free feta substitute.
Keyword corn salad, raw corn salad, salad, corn, vegetarian, gluten free, side dish
Tried this recipe?Let us know how it was!