Crispy Shoestring Corn Salad with Shimmering Vinaigrette

Shoestring corn salad is the perfect summer side dish. After making it dozens of times, I’ve discovered the trick to keeping it crispy: soak the corn in cold water before frying. This helps remove excess starch and prevents sogginess. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy One Pot Keto Green Chili Chicken and Creamy Coconut Garlic Shrimp.

What You'll Need for Crispy Shoestring Corn Salad with Shimmering Vinaigrette

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 6 ears of corn
• 1 red bell pepper
• 1 green bell pepper
• 1 small red onion
• 1/2 cup chopped fresh cilantro
• 1/2 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Optional: Crumbled queso fresco
• Optional: Chopped fresh jalapeño
• Optional: Lime wedges

How to Make Crispy Shoestring Corn Salad with Shimmering Vinaigrette

1. Prepare the corn: Husk the corn and slice the kernels off the cob. Soak the kernels in cold water for 30 minutes to remove excess starch.
2. Fry the corn: Drain the corn and pat dry. Fry the corn in batches in hot oil until crispy. Drain on paper towels.
3. Prepare the vinaigrette: Whisk together oil, vinegar, sugar, salt, pepper, garlic powder, and smoked paprika.
4. Assemble the salad: Toss fried corn, sliced bell peppers, diced red onion, and chopped cilantro with the vinaigrette. Serve immediately or chill for up to 1 hour before serving.

Storing & Reheating Crispy Shoestring Corn Salad with Shimmering Vinaigrette

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The salad can be prepared up to 1 hour ahead. Do not add the cilantro until ready to serve.

Freezing Crispy Shoestring Corn Salad with Shimmering Vinaigrette

Not suitable for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 5-7 minutes or until warmed through. Microwave: Reheat in the microwave for 30-45 seconds or until warmed through.

Recipe Notes

• Chef tip: For a quicker version, use frozen corn. Thaw and pat dry before frying.
• Best substitution: Substitute the bell peppers with diced red onion for a simpler salad.
• Make-ahead: Prepare the salad up to 1 hour ahead. Do not add the cilantro until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the corn is soggy, try soaking it in cold water for longer or frying it in smaller batches.

Crispy Shoestring Corn Salad with Shimmering Vinaigrette

⏱

Prep

30 mins

🍳

Cook

15 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 6 ears of corn
• 1 red bell pepper
• 1 green bell pepper
• 1 small red onion
• 1/2 cup chopped fresh cilantro

Seasonings

• 1/2 cup vegetable oil
• 1/2 cup apple cider vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Optional Toppings

• Crumbled queso fresco
• Chopped fresh jalapeño
• Lime wedges

Instructions

1. Prepare the corn: Husk the corn and slice the kernels off the cob. Soak the kernels in cold water for 30 minutes to remove excess starch.
2. Fry the corn: Drain the corn and pat dry. Fry the corn in batches in hot oil until crispy. Drain on paper towels.
3. Prepare the vinaigrette: Whisk together oil, vinegar, sugar, salt, pepper, garlic powder, and smoked paprika.
4. Assemble the salad: Toss fried corn, sliced bell peppers, diced red onion, and chopped cilantro with the vinaigrette. Serve immediately or chill for up to 1 hour before serving.

Notes

• Chef tip: For a quicker version, use frozen corn. Thaw and pat dry before frying.
• Best substitution: Substitute the bell peppers with diced red onion for a simpler salad.
• Make-ahead: Prepare the salad up to 1 hour ahead. Do not add the cilantro until ready to serve.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the corn is soggy, try soaking it in cold water for longer or frying it in smaller batches.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not suitable for freezing.
• Oven reheat: Reheat in a 350°F oven for 5-7 minutes or until warmed through.
• Microwave reheat: Reheat in the microwave for 30-45 seconds or until warmed through.
• Make ahead: The salad can be prepared up to 1 hour ahead. Do not add the cilantro until ready to serve.

Nutrition Per Serving

• Calories: 220
• Protein: 4g
• Fat: 13g
• Carbs: 25g
• Fiber: 3g
• Sugar: 5g
• Sodium: 500mg
• Cholesterol: 0mg
• Sat. Fat: 1.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Shoestring Corn Salad with Shimmering Vinaigrette FAQs

A Warm Final Note

I can’t wait for you to try Crispy Shoestring Corn Salad with Shimmering Vinaigrette and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!