summer corn salad
This vibrant corn salad combines sweet corn with crisp vegetables and tangy lime dressing. Perfect for barbecues, potlucks, and summer gatherings. Easy to make and full of fresh flavors!
Ingredients
- 4-5 ears fresh corn or 4 cups frozen corn kernels
- 3 tablespoons olive oil divided
- 1 large red bell pepper diced
- 1/4 cup red onion finely diced
- 1/4 cup fresh cilantro chopped
- 3 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 ripe avocado diced
Instructions
- Remove corn kernels from ears and place in a large bowl
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat
- Add corn kernels and cook 5-7 minutes until lightly golden
- Remove from heat and let cool completely
- Dice red bell pepper into small, uniform pieces
- Finely dice red onion and rinse if desired
- Chop fresh cilantro, removing thick stems
- Combine cooled corn, bell pepper, onion, and cilantro in large bowl
- Whisk together lime juice, remaining olive oil, salt, pepper, and cumin
- Pour dressing over corn mixture and toss to combine
- Taste and adjust seasoning as needed
- Just before serving, dice avocado and gently fold into salad