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- 3 cups fresh corn kernels (approximately 4 ears of corn) - 1 ripe avocado, diced into bite-sized pieces - 1 cup cherry tomatoes, halved - 1/2 red onion, finely chopped - 1/4 cup fresh cilantro, roughly chopped - 1/2 jalapeño, finely minced (optional) - 2 tablespoons freshly squeezed lime juice - 1 tablespoon extra virgin olive oil - Salt and freshly cracked pepper, to taste - Crumbled feta cheese for topping When I make this salad, I focus on fresh, vibrant ingredients. Start with fresh corn kernels, which provide a sweet crunch. To get these, I usually cook the corn quickly. This way, the kernels stay juicy and tender. Then, I add ripe avocado, which brings a creamy texture. It also pairs well with the crunchy corn. Cherry tomatoes add a burst of color and a slight tang. I cut them in half for easy bites. A bit of red onion gives sharpness. It adds great flavor when chopped finely. Fresh cilantro brings brightness and a hint of earthiness, making the salad even better. If you like spice, finely minced jalapeño can add a kick. For dressings, fresh lime juice and extra virgin olive oil are key. The lime juice adds zing, while the olive oil provides richness. I season with salt and freshly cracked pepper. This simple mix makes the salad shine. Finally, if I want to elevate the dish, I sprinkle crumbled feta cheese on top. This adds a salty, creamy element that contrasts beautifully with the other flavors. Check out the Full Recipe for a complete guide to making this delightful salad. 1. Cooking and cooling the corn: Start by bringing a large pot of water to a vigorous boil. Once it’s bubbling, add the fresh corn. Cook it for 3 to 4 minutes. You want the kernels to be tender but not mushy. After cooking, drain the corn and rinse it under cold water. This stops the cooking. 2. Removing kernels from the cob: Once the corn is cool, take a sharp knife and slice the kernels off the cob. Do this carefully. Place the kernels in a large mixing bowl. This will be the base of your salad. 1. Combining corn with avocado, tomatoes, and onion: In the bowl with the corn, add the diced avocado, cherry tomatoes, and chopped red onion. Mix them gently. This makes the salad colorful and fresh. 2. Incorporating jalapeño for heat: If you like a spicy kick, add the finely minced jalapeño. Adjust the amount based on your taste. Mix it in to add some heat to the dish. 1. Drizzling with lime juice and olive oil: Now it's time to dress the salad. Drizzle the freshly squeezed lime juice and olive oil over the ingredients. This gives the salad a bright and zesty flavor. 2. Seasoning with salt and pepper: Sprinkle salt and freshly cracked pepper over the mixture. Stir gently to combine. This step enhances all the flavors in the salad. 1. Gently mixing the salad: Use a large spoon to mix everything together. Be careful not to mash the avocado. You want to keep those lovely pieces intact. 2. Adding cilantro before serving: Finally, fold in the chopped cilantro. This adds a fresh herb taste that brings everything together. Your salad is now ready to serve! For the full recipe, check out the details above. To make your corn salad shine, always use fresh ingredients. Fresh corn adds sweetness and crunch. Look for bright, plump kernels at the market. For extra flavor, mix in fresh herbs like basil or parsley. These greens bring a bright taste and a burst of color. You can even try mint for a refreshing twist! To keep your avocado fresh, use lime juice. The acid slows down browning. Cut the avocado just before serving to keep it bright green. If you prep ahead, store it in an airtight container. Place a piece of plastic wrap directly on the avocado to limit air exposure. Presentation matters. Serve the salad in a large bowl or individual cups. This makes it look appealing. Top it with crumbled feta for extra taste and nice texture. Pair this salad with grilled chicken or fish for a full meal. You can also serve it with tortilla chips for a fun appetizer. Try this salad for a fresh, summer vibe! You can find the Full Recipe for more details. {{image_4}} You can switch up the veggies in this salad. Try adding bell peppers or cucumbers. They add nice crunch and color. You can also use green onions instead of red onion for a milder taste. If you want a different dressing, mix olive oil with red wine vinegar. This will give the salad a tangy twist. Want to make this salad heartier? Add protein! Grilled chicken or shrimp works well. You can also use black beans or chickpeas for a plant-based option. Adding protein boosts the salad's nutrition. It makes the dish filling and satisfying. This salad is easy to make vegan. Just skip the feta cheese or use a plant-based option. For gluten-free needs, make sure all your ingredients are certified gluten-free. This way, everyone can enjoy this tasty dish without worry. Store leftovers in an airtight container. This keeps the salad fresh for a day or two. If you want to keep the avocado from browning, add lime juice directly to it. Place the salad in the fridge as soon as you finish eating. This helps maintain the crispness of the corn and the creaminess of the avocado. Can this salad be frozen? No, I don’t recommend freezing it. The texture of corn and avocado changes when frozen. Instead, you can freeze corn and avocado separately. For corn, cut it off the cob and freeze in a bag. For avocado, mash it with lime juice before freezing to keep it fresh. The best way to enjoy leftovers is cold. If you want to warm up the corn, place it in a pot over low heat. Stir gently until warm. When serving leftovers, add fresh lime juice and more cilantro. This refreshes the flavors and makes it taste like new again. This corn salad stays fresh for about 3 days in the fridge. Make sure to store it in an airtight container. If you notice the avocado turning brown, it may still taste good, but the look won't be as nice. Enjoy it within this time for the best flavor. Yes, you can prep the salad a few hours before serving. Just wait to add the diced avocado until right before you serve it. This will keep it fresh and green. If you mix in the avocado too early, it might brown and change the taste. This salad pairs well with grilled chicken, fish, or tacos. You can also serve it with tortilla chips for a crunchy side. For drinks, try lemonade or iced tea. Both will complement the flavors of the salad nicely. Absolutely! You can prepare this salad in bulk. Just keep the dressing separate until you're ready to eat. This way, the salad stays crisp and fresh. Store the salad in meal prep containers for easy grab-and-go meals. You can enjoy a taste of summer any day! For the full recipe, check out Sunny Summer Corn Salad with Avocado. This blog post covered the key ingredients to make a fresh corn salad. We explored how to prepare each component and mix them for a great flavor. I shared tips to enhance taste and keep ingredients fresh. You can adapt the salad with protein or various veggies. Remember, proper storage is essential for leftovers. Use this quick guide to create a vibrant, delicious dish. Enjoy your cooking adventure and let your creativity shine!

Summer Corn Salad with Avocado

Brighten your summer meals with this refreshing Sunny Summer Corn Salad with Avocado! This vibrant dish combines juicy corn, creamy avocado, cherry tomatoes, and a zesty lime dressing, making it the perfect side for any barbecue or picnic. Easy to prepare and bursting with flavor, you can customize the spice level to your liking! Click through for the full recipe and enjoy a taste of summer!
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Ingredients
  

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

1 ripe avocado, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/4 cup fresh cilantro, roughly chopped

2 tablespoons freshly squeezed lime juice

1 tablespoon extra virgin olive oil

Salt and freshly cracked pepper, to taste

1/2 jalapeño, finely minced (optional, for those who enjoy some spice)

Crumbled feta cheese for topping (optional, for added creaminess and flavor)

Instructions
 

Prepare the corn: In a large pot, bring water to a vigorous boil. Once boiling, carefully add the corn and cook for about 3-4 minutes or until the kernels are tender. After cooking, remove the corn from the pot and drain it immediately. Rinse the corn under cold running water to halt the cooking process. Once cooled, use a sharp knife to slice the kernels off the cobs and transfer them to a spacious mixing bowl.

    Incorporate the fresh ingredients: To the bowl containing the corn, add the diced avocado, halved cherry tomatoes, and finely chopped red onion, ensuring a colorful and vibrant mixture.

      Spice it up: If you fancy a kick of heat, fold in the finely minced jalapeño at this stage—adjust the spice level according to your preference.

        Dress the salad: Drizzle the lime juice and olive oil generously over the fresh ingredients. Season the mixture with salt and freshly cracked pepper to taste, enhancing the overall flavor profile.

          Mix it gently: Using a large spoon, gently toss all the ingredients together. Be careful to mix thoroughly without crushing the delicate avocado pieces.

            Add freshness: Finally, fold in the chopped cilantro, allowing the herbaceous notes to elevate the dish.

              Serving suggestions: The salad can be enjoyed immediately for a burst of freshness or allowed to chill in the refrigerator for about 30 minutes to enhance the flavors and meld the ingredients together beautifully.

                Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, colorful bowl, or individual glass dishes to showcase the vibrant ingredients. A sprinkle of crumbled feta cheese on top adds both visual appeal and a delicious salty contrast. Garnish with extra cilantro or lime wedges for a zesty touch!