🛒Ingredients
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely diced
- 1 cucumber, diced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 jalapeño, seeded and minced
- 2 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
🔧Kitchen Tools Needed
- Large pot
- Large mixing bowl
- Small bowl
- Whisk
- Knife
- Cutting board
📝Instructions
- 1
Boil a large pot of water and add the corn kernels. Cook for 3-4 minutes until tender, then drain and let cool.
- 2
In a large mixing bowl, combine the cooled corn, red bell pepper, cherry tomatoes, red onion, cucumber, cilantro, avocado, and jalapeño.
- 3
In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper to create the dressing.
- 4
Pour the dressing over the salad ingredients and gently toss until everything is well coated.
- 5
Adjust seasoning with additional salt and pepper if needed. Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.
🥗Nutrition Information
⚡Calories per serving: 180
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. Simply thaw it before adding it to the salad.
How long can I store the leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but the salad will still taste great.
