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- 4 fresh, sweet corn ears - 1 cup cherry tomatoes - 1 red bell pepper - 1 cucumber - 1/4 cup red onion - 1/4 cup fresh cilantro - Juice of 2 limes - 3 tablespoons extra virgin olive oil - 1 teaspoon ground cumin - Salt and freshly ground black pepper Fresh corn is the star of this salad. Look for corn that feels firm and smells sweet. When you bite into it, you want a nice crunch. Cherry tomatoes add color and sweetness. I love using red bell peppers for their bright taste. Cucumbers bring a cool crunch. The red onion adds a sharp bite that balances the sweet corn. Fresh cilantro gives it a fresh, herbal note. For the dressing, lime juice adds a zesty kick. Extra virgin olive oil keeps it rich and smooth. Ground cumin adds a warm flavor that ties everything together. A sprinkle of salt and pepper enhances all the tastes. This combination creates a salad that bursts with flavor. You can find the full recipe above to guide you through the steps! 1. Bring a large pot of water to a rolling boil. 2. Carefully add the husked corn. Cook for 4 to 5 minutes. The kernels should be tender and bright. 3. Remove the corn and let it cool on a cutting board. 4. Once cool, use a sharp knife to cut the kernels off the cob. Catch them in a bowl to avoid mess. 1. In a large mixing bowl, combine the corn kernels with cherry tomatoes, red bell pepper, cucumber, and red onion. 2. This mix will create a vibrant salad full of fresh flavors. 3. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and black pepper. 4. Mix until the dressing is well combined. 1. Drizzle the dressing over the salad mix. 2. Sprinkle chopped cilantro on top for a burst of flavor. 3. Gently toss everything together until well coated. 4. Taste the salad and adjust seasoning if needed. 5. For the best flavor, let the salad sit for at least 30 minutes before serving. This recipe allows you to enjoy a refreshing and colorful dish perfect for summer. For the complete recipe, check out the Full Recipe. To make the best summer corn salad, start with fresh corn. Look for bright green husks. The husks should feel tight and moist. When you peel back the husk, check for plump kernels. They should be shiny and evenly spaced. Fresh corn tastes sweet and crisp, which enhances your salad. After mixing your salad, allow it to sit for at least 30 minutes. This time lets the flavors meld together. Taste the salad before serving and adjust seasoning based on your preference. You might want to add more lime juice or salt. Each bite should burst with fresh flavor, so don’t skip this step! For a beautiful display, serve the salad in a large wooden salad bowl. This adds a rustic touch that makes it feel special. Garnish with extra cilantro and lime wedges around the bowl. The colors will pop, and it will invite everyone to dig in. A pretty presentation makes the meal more enjoyable! {{image_4}} Grilling corn adds a smoky taste. To grill corn, soak the husked ears in water for 30 minutes. This keeps them moist. Preheat your grill to medium-high. Grill the corn for about 10 minutes, turning often. The kernels should get nice char marks. Once grilled, cut the kernels off the cob and mix them into your salad. For a grilled corn salad twist, add these ingredients: - 1 avocado, diced - 1/2 cup black beans, rinsed - 1/2 cup diced red onion - 1/4 cup fresh lime juice - 1/4 cup chopped cilantro These additions will make your salad even heartier and more flavorful. To mimic the flavors of street corn, use these ingredients: - 1/2 cup crumbled cotija cheese - 1 teaspoon chili powder - 1 tablespoon mayonnaise - 1 tablespoon sour cream Mix these into your salad for a creamy, spicy kick. Top your salad with extra cheese and a sprinkle of chili powder for a beautiful finish. This version brings a fiesta to your table and is perfect for summer gatherings. The Summer Corn Salad lasts up to three days in the fridge. To keep it fresh, store it in an airtight container. This way, the flavors stay bright and crisp. Always place the salad in the coldest part of your fridge, not in the door. Before serving, give it a gentle toss. This will help mix any settled dressing. You can freeze corn salad, but the texture changes. Corn and fresh veggies may lose their crunch. To freeze properly, place the salad in a freezer-safe bag. Remove as much air as possible before sealing. When ready to eat, thaw it in the fridge overnight. After thawing, taste and adjust the seasoning as needed. You can easily make this salad vegan. Simply replace the honey or any sweetener with agave syrup or leave it out. Ensure the olive oil is vegan, which it typically is. You can also add different vegan-friendly toppings, such as avocado or nuts, to enhance flavor and texture. Yes, frozen corn works well in this salad. It saves time and is often sweet. To use frozen corn, first, thaw it completely. You can do this by letting it sit in the fridge overnight or quickly running it under warm water. Drain any excess water before adding it to the salad. Feel free to customize this salad with other ingredients. For protein, consider adding black beans, chickpeas, or diced tofu. You can also add more veggies like zucchini, radishes, or even diced jalapeños for a kick. This flexibility allows you to tailor the salad to your taste! This blog post guides you through creating a fresh corn salad. You learned about selecting the best ingredients, making a vibrant dressing, and mixing it all together. I also shared tips for better flavors, storage, and variations like grilled or Mexican street corn salad. Try this salad for your next meal. It’s fresh, tasty, and easy to make. Enjoy the crisp veggies and bright flavors! Make it your own with fun twists.

Summer Corn Salad

Delight in the flavors of summer with our Summer Corn Fiesta Salad! This vibrant dish features sweet corn, fresh vegetables, and a zesty lime dressing, making it perfect for picnics or backyard gatherings. It's easy to prepare and sure to impress your guests. Ready to create a refreshing salad that bursts with color and taste? Click to explore the full recipe and impress your friends with this seasonal favorite!
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Ingredients
  

4 fresh, sweet corn ears, husked

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons extra virgin olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Instructions
 

Begin by filling a large pot with water and bringing it to a rolling boil. Once boiling, carefully add the husked corn and cook for 4 to 5 minutes, or until the kernels are tender and bright in color. Once cooked, remove the corn and let it cool on a cutting board.

    After the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob, ensuring you catch them in a bowl or on a plate to avoid mess. Transfer all the kernels into a large mixing bowl.

      To the bowl with the corn, add the halved cherry tomatoes, diced red bell pepper, diced cucumber, and finely chopped red onion, giving you a vibrant medley of fresh ingredients.

        In a separate small bowl, whisk together the juice of the limes, extra virgin olive oil, ground cumin, and a generous pinch of salt and freshly ground black pepper. Mix until the dressing is fully combined and slightly emulsified.

          Drizzle the prepared dressing over the corn and vegetable mixture. Sprinkle the chopped cilantro on top for a burst of herbal freshness. Gently toss everything together with your hands or a spatula until all ingredients are well coated with the dressing.

            Taste the salad and adjust the seasoning as needed, adding more salt, lime juice, or cumin according to your preference.

              For the best taste, allow the salad to sit for at least 30 minutes either at room temperature or in the refrigerator to let the flavors meld beautifully before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6

                  - Presentation Tips: For an inviting display, serve the salad chilled in a large wooden salad bowl. Garnish with additional cilantro leaves and lime wedges around the edge for a colorful and festive look that complements the salad's flavors.