Fresh Corn Salad
A vibrant and nutritious salad featuring fresh corn, colorful veggies, and a tangy dressing perfect for summer gatherings.
Ingredients
Main Ingredients
- 4 ears Fresh Corn, husked and kernels removed
- 1 each Red Bell Pepper, diced
- 1 each Yellow Bell Pepper, diced
- 1 small Red Onion, finely diced
- 1 handful Cherry Tomatoes, halved
- 2 tablespoons Olive Oil For richness
- 2 each Limes, juiced
- Salt to taste Salt
- Pepper to taste Pepper
- 1 each Avocado, optional For creaminess
- 1/2 cup Feta Cheese, crumbled, optional For a tangy finish
- 1 handful Cilantro or Parsley, fresh herbs for garnish
Instructions
Preparation
- Begin by husking the corn. Hold the ear upright and cut down through the kernels with a sharp knife. Collect the fresh corn in a large bowl.
- Dice the bell peppers and finely chop the red onion. Halve the cherry tomatoes and add them, along with the corn, to your large bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until combined.
- Pour the dressing over the veggie mixture and gently toss everything together, being careful not to mash the tomatoes or overmix.
- If using avocado, chop it up and fold it in last to maintain its shape. Sprinkle with feta cheese if desired and garnish with chopped cilantro or parsley.
- You can serve the salad immediately or let it sit in the fridge for 30 minutes to an hour to let the flavors meld.
Notes
To elevate your salad, consider using a mix of colorful veggies, adding nuts or seeds for texture, and experimenting with different dressings. Use fresh corn for the best flavor and remember to taste as you go.