Description
A refreshing and healthy summer corn salad featuring fresh, crisp vegetables, and a zesty lime dressing. Perfect for picnics, barbecues, or as a light meal. This simple yet vibrant salad comes together in under 30 minutes, making it an ideal addition to any summer gathering.
Ingredients
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4 ears of fresh corn (or 3 cups of frozen corn, thawed)
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1 red bell pepper, diced
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1 cucumber, peeled and diced
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1 small red onion, finely chopped
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1 avocado, cubed (optional)
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1/4 cup fresh cilantro, chopped
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Juice of 1 lime
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2 tablespoons olive oil
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Salt and pepper to taste
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1/2 teaspoon chili powder (optional)
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1/4 cup feta cheese (optional)
Instructions
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Boil the Corn: Husk the corn and remove the silk. Bring water to a boil in a large pot and cook the corn for about 10 minutes. Once tender, remove and let it cool.
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Chop the Veggies: Dice the red bell pepper, cucumber, and red onion into bite-sized pieces. If using cherry tomatoes, halve them.
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Slice the Corn Kernels: Stand each cob upright on a cutting board and slice off the kernels. Add the kernels to the bowl with the vegetables.
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Mix the Salad: Add chopped cilantro, lime juice, olive oil, salt, and pepper to the mixture. Sprinkle in chili powder for added heat (optional). Toss everything to combine.
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Finish and Serve: Top with cubed avocado and feta cheese (optional), and toss again. Serve immediately or refrigerate for 15-30 minutes for better flavor.
Notes
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For a spicy kick, add diced jalapeños or cayenne pepper.
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For a vegan version, skip the feta and opt for a dairy-free cheese.
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You can substitute zucchini noodles for a low-carb alternative to corn.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Chopping, Tossing
- Cuisine: American