Corn Salad

$- Fresh corn kernels - Cherry tomatoes - Red onion - Bell pepper - Optional add-ins: avocado - Optional add-ins: black beans The heart of any great corn salad is fresh corn kernels. They bring sweet and juicy flavor. You can use corn on the cob or frozen corn if fresh isn’t available. I love adding cherry tomatoes for a burst of color and taste. They add a slight tang that balances the sweetness of the corn. Red onion gives a sharp bite, while bell pepper adds crunch. You can choose any color of bell pepper, but I prefer red for its sweetness. If you're feeling adventurous, toss in some diced avocado for creaminess. Black beans are also a great option. They add protein and make the salad more filling. - Lime juice - Olive oil - Ground cumin - Salt - Pepper A good dressing can elevate your corn salad. I use fresh lime juice and olive oil for a bright flavor. Lime juice adds acidity, which makes the salad lively. Olive oil brings richness without overpowering the other tastes. Ground cumin gives a warm, earthy note. Don't forget salt and pepper to enhance all the flavors! - Fresh cilantro - Lime wedges For a fresh finish, I like to add cilantro. It gives a burst of herbal flavor that complements the corn. Lime wedges serve as a pretty garnish and add a splash of zing when squeezed over the salad just before eating. For the full recipe, check out the Sunny Zesty Corn Salad section! Blanching the Corn Start by filling a large pot with water. Bring the water to a rolling boil. Add the ears of corn carefully. Let them blanch for about five minutes. This step keeps the corn tender and bright. After five minutes, get a bowl of ice water ready. Remove the corn from the pot and place it in the ice water. This stops the cooking. After a few minutes, drain the corn. Cutting Kernels Off the Cob Once the corn is cool, it is time to cut the kernels off the cob. Hold the cob upright in a bowl. Use a sharp knife to slice down the sides. The kernels should fall right into the bowl. Make sure you get all of them! Combining Key Ingredients In the bowl with the corn, add the halved cherry tomatoes. Next, add the finely diced red onion. Then, toss in the diced bell pepper. Stir gently so the corn does not break. Adding Black Beans if Desired If you want extra protein, now is the time to add black beans. Rinse them well and drain. Gently fold the beans into the vegetable mix. Be careful not to mash them. Whisking Ingredients Together In a separate small bowl, combine lime juice, olive oil, and ground cumin. Add a pinch of salt and black pepper. Use a whisk to mix until it is smooth. This dressing brings all the flavors together. Combining with the Salad Drizzle the dressing over your corn salad mix. Toss everything gently to coat all the ingredients. You want every bite to be flavorful. Adding Avocado and Cilantro Just before you serve, add the diced avocado. Also, toss in the chopped cilantro. Gently fold the ingredients together. Take care to keep the avocado pieces whole. Adjusting Seasoning Taste your salad. If it needs more flavor, adjust the seasoning. You can add more lime juice or salt. Make it just how you like it! For the full recipe, check out the Sunny Zesty Corn Salad recipe. - Cooking Time for Corn: Start by blanching fresh corn. Boil it for about 5 minutes. This keeps the corn crisp. After boiling, cool it quickly in ice water. This step locks in the sweet taste. - Handling Avocado: Choose a ripe avocado. Cut it just before serving. This keeps the avocado from browning. Gently fold the avocado into the salad. This ensures it stays intact. - Experimenting with Seasonings: Don't be afraid to try new spices. Add some chili powder for heat. You can also use smoked paprika for a deeper flavor. - Using Fresh Herbs: Fresh herbs add a burst of flavor. Try adding basil or parsley for a twist. Don't forget to use cilantro, which brightens the dish. - Serving Suggestions: Serve the salad in a big, colorful bowl. This makes it look inviting. You can also use individual cups for a fun touch. - Creative Serving Options: For a picnic vibe, put the salad in mason jars. Layer the ingredients for a beautiful display. This makes it easy to grab and enjoy. For more details, check the Full Recipe. {{image_4}} You can give your corn salad a fun twist with a Mexican street corn style. Start by adding Cotija cheese. This cheese brings a salty flavor that pairs perfectly with the sweet corn. Crumble it on top just before serving for a nice crunch. Next, use chili powder. A sprinkle adds heat and depth. Mix it into the dressing or dust it over the salad. This will give your dish a vibrant kick. Grilling corn makes it smoky and sweet. To grill corn, soak the ears in water for 30 minutes. This helps them steam and keeps them juicy. Then, grill them for about 10 minutes, turning often for even cooking. You can also add other grilled vegetables for extra flavor. Bell peppers, zucchini, or red onions are great options. Chop them into bite-sized pieces and mix them into your salad for a colorful touch. Want to make your corn salad creamier? Incorporate more avocado. Add a second ripe avocado for a rich texture. It adds healthy fats and tastes amazing. You can also play with dressing variations. Try adding Greek yogurt for creaminess. Mix it with lime juice for a tangy flavor. This twist keeps your salad fresh and exciting. For a full recipe, check out the Sunny Zesty Corn Salad. Enjoy! To keep your corn salad fresh, store it in the fridge. Use an airtight container. This helps prevent any odors from mixing. Make sure the lid fits snugly. Corn salad stays fresh for about 3 days in the fridge. After this time, the veggies can become soggy. Always check for any signs of spoilage before eating. You can freeze corn salad, but it may change texture. To do this, pack it in a freezer-safe bag. Remove as much air as possible. This helps avoid freezer burn. When you are ready to eat, thaw the salad in the fridge. This usually takes about 6–8 hours overnight. Avoid using a microwave; it can make the veggies mushy. For the best taste, enjoy your corn salad fresh. If you want to make it ahead, try to store it in the fridge instead. You can find the full recipe in the article if you want more details. Yes, you can use frozen corn. Frozen corn is easy to find. It saves time since you don't need to cook it. However, fresh corn often has a better taste and crunch. Frozen corn may lack some sweetness. If you use frozen corn, make sure to thaw and drain it before adding it to the salad. If you need a lime juice substitute, use lemon juice. It has a similar tartness and flavor. Another option is apple cider vinegar. It adds a nice tang. You can also try orange juice for a sweeter twist. Each option can change the taste slightly, so choose what you like best. Corn salad will last about 3 to 5 days in the fridge. To keep it fresh, store it in an airtight container. Make sure to keep it cool. If the salad starts to look or smell off, it’s best to throw it away. Yes, you can make corn salad ahead of time. It tastes even better after sitting for a bit. Just mix all the ingredients, except for the avocado and cilantro. Add those just before serving. This helps keep them fresh and bright. You can add several proteins to corn salad. Grilled chicken or shrimp are great choices. Tofu or chickpeas work well for a plant-based option. Adding black beans gives extra flavor and protein too. Choose the protein that fits your meal or diet. This corn salad is simple and fresh. You learned about key ingredients, like corn and vegetables, to mix together. The dressing adds zing with lime juice and spices. I shared tips to enhance flavor and best storage methods to keep it fresh. Try different variations to suit your taste. Enjoy making this dish and sharing it with others. It's a tasty addition to any meal!$

Elevate your summer gatherings with this Sunny Zesty Corn Salad recipe! Bursting with fresh corn, colorful veggies, and a zesty dressing, it's the perfect blend of flavors and textures. Quick and easy to prepare, this salad is ideal for any occasion, whether it's a picnic or a family dinner. Click through to discover how to make this refreshing dish that will delight your taste buds and impress your guests!

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Ingredients

4 cups fresh corn kernels (approximately 6 ears of corn)

1 cup cherry tomatoes, halved

1 small red onion, finely diced

1 bell pepper (choose red, yellow, or orange), diced into small pieces

1 ripe avocado, diced

1/4 cup fresh cilantro leaves, coarsely chopped

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Optional: 1/2 cup canned black beans, rinsed and well-drained

Instructions

Begin by preparing the fresh corn. Fill a large pot with water and bring it to a rolling boil. Carefully add the ears of corn and blanch them for approximately 5 minutes until tender-crisp. Once done, remove the corn from the pot and immediately immerse it in a bowl of ice water to halt the cooking process. After a few minutes, drain and cut the kernels off the cob; set the kernels aside in a large mixing bowl.

In the bowl containing the corn, add the halved cherry tomatoes, finely diced red onion, and diced bell pepper. Stir gently to combine all the ingredients.

If you choose to include black beans, fold them into the vegetable mixture carefully to avoid breaking them.

In a separate small bowl, whisk together the lime juice, extra virgin olive oil, ground cumin, and a pinch of salt and black pepper. Mix until thoroughly blended.

Drizzle the dressing over the corn salad mixture and gently toss everything together to ensure all ingredients are evenly coated with the flavorful dressing.

Just before serving, add the diced avocado and chopped cilantro to the salad. Carefully fold the ingredients together, taking care to keep the avocado pieces intact.

Taste the salad and make any necessary adjustments to the seasoning, adding more lime juice or salt according to your preference.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 6

- Presentation Tips: For an appealing presentation, serve the salad in a large rustic bowl, garnished with extra cilantro leaves and a few lime wedges on the side to create a bright and inviting look. For a creative twist, consider individual servings in mason jars to add a fun, picnic-style aesthetic to your gathering. Enjoy!