Sweet Corn Salad

Brighten up your summer meals with a Sunny Sweet Corn Salad, a refreshing blend of fresh sweet corn, colorful bell peppers, juicy cherry tomatoes, creamy avocado, and zesty cilantro. This vibrantly delicious salad is perfect as a side dish for barbecues or enjoyed as a light lunch. Packed with nutrients and bursting with flavor, it's a great way to celebrate seasonal produce. Easy to make and customizable, this salad is a must-try for summer gatherings.

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Ingredients

3 cups fresh sweet corn kernels (about 4 ears of corn)

1 cup diced bell peppers (variety of colors)

1/2 cup red onion, finely chopped

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup fresh cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

1 teaspoon honey (optional)

Salt and pepper, to taste

1/4 teaspoon chili powder (optional, for a spicy kick)

Instructions

Prepare the Corn: If using fresh corn, bring a large pot of water to boil. Add the corn and cook for 5-7 minutes until tender. Remove and set aside to cool. Once cooled, cut the kernels off the cob.

Mix the Veggies: In a large mixing bowl, combine the fresh sweet corn kernels, diced bell peppers, red onion, cherry tomatoes, and avocado. Gently toss to mix.

Make the Dressing: In a small bowl, whisk together lime juice, olive oil, honey (if using), and the chili powder. Season with salt and pepper to taste.

Combine Everything: Drizzle the dressing over the corn and vegetable mixture. Add the fresh cilantro and toss gently until everything is well coated.

Chill and Serve: Let the salad sit for about 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4-6