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To make a great Summer Corn Salad, gather these ingredients: - 4 cups fresh corn kernels (about 6 ears of corn) - 1 cup cherry tomatoes, halved - 1/2 red bell pepper, diced - 1/2 cup red onion, finely chopped - 1 ripe avocado, diced - 1/4 cup fresh cilantro, chopped - 2 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste These fresh ingredients create bright flavors and lovely colors in your salad. When picking corn, look for bright green husks. The husks should feel moist and not dry. Press on the kernels; they should feel plump. Sweet corn has a sweet smell, which shows it is fresh. Buy corn that is in season for the best taste. You can enhance your corn salad with extra ingredients. Try adding: - 1/2 cucumber, diced for crunch - 1 jalapeño, minced for heat - 1/4 cup feta cheese for creaminess - Fresh lime zest for more citrus punch These options let you tailor the salad to your taste. Remember to check out the Full Recipe for more guidance! Start by shucking the corn. Remove the green husks and silk strands from the ears. Use a sharp knife to cut the kernels off the cob. Place the kernels in a bowl. This fresh corn gives the salad its sweet flavor. Next, heat a drizzle of olive oil in a large skillet over medium heat. Add the corn kernels and sauté them for about 5-7 minutes. Stir occasionally until they get tender. You want them to caramelize slightly. This step adds a lovely depth to the dish. Once done, take the skillet off the heat and let the corn cool. To sauté corn perfectly, use a large skillet. This allows the kernels to cook evenly. Make sure the skillet is hot before adding the corn. This helps to lock in moisture and flavor. Stir the corn gently; you don’t want to break the kernels. Keep an eye on the time. Overcooked corn loses its sweetness. If you want extra flavor, try adding a pinch of salt while cooking. This helps enhance the natural sweetness of the corn. Remember, fresh corn is sweet on its own. So, less is more. In a large mixing bowl, combine the cooled corn with other fresh ingredients. Add halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and diced avocado. Use a gentle hand when tossing these ingredients. You want them to mix well without mashing the avocado. In a small bowl, whisk together lime juice, olive oil, and ground cumin. Add a pinch of salt and pepper. This dressing will bring the salad together. Drizzle the dressing over your salad mixture. Toss again to coat everything evenly. Finally, fold in chopped cilantro. This adds a burst of fresh flavor to each bite. Taste and adjust the seasoning if needed. This is how you create a sunny corn delight that shines on any table. For the full recipe, check out the details above. To make your salad shine, use a bright bowl. A colorful ceramic bowl adds charm. Place sprigs of cilantro on top for a fresh look. Add lime wedges around the bowl for extra flair. The vibrant colors of the corn, tomatoes, and peppers create a feast for the eyes. A pinch of salt brings out the sweetness of the corn. Freshly ground black pepper adds warmth and depth. Consider adding a touch of chili powder for some heat. If you love a tangy kick, try a dash of vinegar. These small touches can make a big difference in taste. You can easily change this salad to please everyone. If someone dislikes avocado, simply leave it out. For those who love spice, add diced jalapeños or hot sauce. To make it heartier, mix in cooked beans or grilled chicken. This way, you can cater to all tastes and keep the salad exciting. For the full recipe, check out the Sunny Corn Delight Salad. {{image_4}} You can turn this salad into a full meal by adding protein. Grilled chicken works well. Shrimp or diced tofu are great choices too. You can even mix in black beans for a hearty touch. Each option adds flavor and fills you up. While lime and olive oil make a great dressing, you can try other flavors. A balsamic vinaigrette adds a sweet tang. A spicy chipotle dressing brings a nice kick. Even a simple yogurt dressing can add creaminess. Don't be afraid to mix things up and find your favorite! Seasonal veggies can add more crunch and color. Bell peppers, cucumbers, or zucchini all work well. Try adding radishes for a peppery bite. Each vegetable enhances the salad's texture. You can even use fresh herbs like basil or dill for extra flavor. The more colors you add, the more vibrant your salad becomes! To keep your Summer Corn Salad fresh, store it in an airtight container. Make sure the lid seals tightly. If you have extras, keep the dressing separate until you are ready to eat. This way, the salad stays crisp, and the flavors stay bright. Always place the container in the fridge to slow down spoiling. When stored properly, the salad lasts about 3 days in the fridge. After that, the veggies may lose their crunch. Check for any signs of spoilage before eating. If it looks or smells off, it’s safer to toss it out. Freezing this salad isn’t recommended. The texture of the fresh veggies changes when frozen. If you must freeze it, consider keeping just the corn in the freezer. Thaw it later to mix with fresh veggies and dressing. This way, you can still enjoy a fresh taste with a hint of summer. For the complete recipe, check out the Full Recipe. Yes, you can use frozen corn. It is a great option when fresh corn is not available. Frozen corn is picked at peak ripeness and frozen quickly. This keeps the sweet flavor and bright color. Just thaw the corn before using it in the salad. Sauté it lightly, as you would fresh corn, to keep that nice crunch. This salad pairs well with many dishes. It goes great with grilled chicken or fish. You can also serve it alongside tacos or burgers for a fresh touch. For a light meal, enjoy it with a bowl of soup. The bright flavors in this salad balance well with richer dishes. Making this salad vegan is easy. Simply skip the avocado if you prefer or replace it with chickpeas for protein. The salad is naturally gluten-free as well. Just ensure any added ingredients, like dressings or toppings, are gluten-free. You can enjoy this salad without worry, whether you are vegan or gluten-free. For more details, check the Full Recipe to see how to create this vibrant Summer Corn Salad. This post offers you a complete guide to making Summer Corn Salad. You learned about key ingredients, how to choose the best corn, and helpful tips for perfect cooking. I shared neat ways to serve and season your salad for great taste. You also saw variations to make it your own and proper storage techniques to keep it fresh. My final thought is: enjoy this salad in many ways and make it your favorite dish!

Summer Corn Salad

Brighten up your mealtime with this Sunny Corn Delight Salad! Packed with fresh corn, juicy cherry tomatoes, creamy avocado, and zesty lime, this refreshing dish is perfect for summer gatherings or light dinners. Easy to prepare in just 25 minutes, it brings a burst of flavor to your table. Dive into the recipe now and discover how to create this colorful and delicious salad that everyone will love! Click through to explore the full recipe!
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Ingredients
  

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

1 cup cherry tomatoes, halved

1/2 red bell pepper, diced

1/2 cup red onion, finely chopped

1 ripe avocado, diced

1/4 cup fresh cilantro, chopped

2 tablespoons freshly squeezed lime juice

2 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Instructions
 

Begin by shucking the corn: Remove the outer green husks and silk strands from the ears of corn. Using a sharp knife, carefully cut the kernels off the cob and place them in a bowl.

    In a large skillet, heat a drizzle of olive oil over medium heat. Add the corn kernels and sauté them for about 5-7 minutes, stirring occasionally, until the kernels are tender and begin to caramelize slightly. Remove the skillet from the heat and allow the corn to cool to room temperature.

      In a large mixing bowl, combine the cooled corn, halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and diced avocado. Gently toss these ingredients together to ensure they are evenly mixed without mashing the avocado.

        In a separate small mixing bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, ground cumin, and a pinch of salt and freshly ground black pepper until well combined and emulsified.

          Drizzle the prepared dressing over the salad mixture and carefully toss again to coat all the ingredients evenly with the dressing.

            Lastly, fold in the chopped cilantro, ensuring it's distributed throughout the salad for a burst of fresh flavor. Taste and adjust the seasoning with additional salt or pepper as needed.

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

                - Presentation Tips: Serve the salad in a vibrant ceramic bowl. For an enticing finish, garnish with additional cilantro sprigs and fresh lime wedges, adding a splash of color and inviting aroma reminiscent of summer.