Summer Street Corn Salad

$- 4 ears of fresh corn, husked - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 avocado, diced - ¼ cup fresh cilantro, chopped - 3 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon chili powder - Salt and pepper to taste Fresh corn is the star here. Choose ears that feel heavy and firm. The kernels should be plump and bright. This ingredient gives the salad its sweet and crisp bite. Next, we add vibrant vegetables. The red bell pepper adds crunch and color. The red onion gives a nice kick. Halved cherry tomatoes bring juiciness. Diced avocado adds creaminess, balancing the flavors. For herbs, we use fresh cilantro. It adds a burst of freshness. The lime juice and olive oil make a zesty dressing. The chili powder gives warmth without too much heat. Salt and pepper enhance all the flavors. - ½ cup feta cheese, crumbled (optional) Adding feta cheese can elevate the salad. Its salty flavor pairs well with the sweet corn. If you prefer a different cheese, try goat cheese or queso fresco. These options bring their unique tastes too. You can also add protein. Grilled chicken or shrimp makes it heartier. Black beans or chickpeas are great for a vegetarian twist. Each addition changes the salad while keeping it fresh. - Mixing bowls - Cutting board and knife You’ll need good tools for this salad. A mixing bowl helps combine all the fresh ingredients. A cutting board and sharp knife make prep easy. Chopping veggies becomes quick and safe. With these ingredients and tools, you’re ready to make a delicious Summer Street Corn Salad. Enjoy each step of the process! First, fill a large pot with water. Bring it to a boil. After boiling, add your husked corn. Let it cook for 5-7 minutes. The corn should be tender when done. Remove the corn from the pot. Let it cool for a moment. Once cool enough, cut the kernels off the cobs into a large bowl. You can grill the corn for a smoky flavor. Simply place the husked corn on a hot grill. Cook for about 10 minutes, turning often. You can also roast it in the oven. Wrap the corn in foil and bake at 400°F for 20 minutes. Next, prepare your veggies. Dice the red bell pepper and chop the red onion finely. Halve the cherry tomatoes. Cut the avocado into small cubes. Make sure to be careful with your knife. Place all chopped ingredients in the bowl with the corn. Gently mix the corn and veggies using a large spoon. Make sure everything blends well. You want the colors to shine and the flavors to start combining. In a small bowl, add lime juice, olive oil, chili powder, salt, and pepper. Use a whisk to mix everything together. You want a smooth dressing that blends the flavors. Pour the dressing over the salad mixture. Toss it gently to coat everything. Be careful not to mash the avocado. If using feta cheese, sprinkle it on top and give it a light stir. This will add a creamy touch to your salad. Selecting the Best Corn When picking corn, look for bright green husks. They should feel firm and tightly wrapped. The silk at the top should be brown and sticky, not dry. This means the corn is fresh. Fresh kernels should be plump and shiny. To test, press a kernel; it should pop easily. Ripeness of Other Vegetables For a colorful salad, choose ripe vegetables. Red bell peppers should be firm and shiny. Tomatoes should be slightly soft but not mushy. Avocados should yield to gentle pressure. If they are hard, let them sit until they ripen. Suggested Seasoning Adjustments To boost flavor, try adding more lime juice or chili powder. If you like heat, add diced jalapeños. You can also mix in a dash of cumin for a warm taste. Always taste your salad as you mix to find the right balance. Fresh Herb Use Fresh herbs can brighten your salad. Try using parsley or mint along with cilantro. Chop them finely to blend well. Herbs add depth and freshness that make your dish pop. Serving Bowl Ideas Serve your salad in a large, colorful bowl. A white bowl makes bright colors stand out. You can also use a wooden bowl for a rustic look. Make sure the bowl is large enough for tossing. Garnishing Techniques Garnish your salad with extra cilantro and lime wedges. Place them on top for color and flavor. You can also sprinkle extra feta cheese if desired. This makes the dish look beautiful and inviting. {{image_2}} Gluten-Free Alternatives This salad is naturally gluten-free. All the main ingredients are safe for gluten-free diets. Make sure you check any added dressings or toppings to ensure they are gluten-free, too. Vegan Options To make this salad vegan, simply omit the feta cheese. You can add more avocado or even use a vegan cheese substitute for extra creaminess. Spicy Additions If you like heat, add jalapeños or red pepper flakes. You can mix these in with the dressing for a spicy kick that balances well with the corn's sweetness. Sweet Corn Salad Twist For a sweet twist, add diced mango or pineapple. These fruits add a fresh, juicy flavor that pairs nicely with the corn. Substituting Ingredients Feel free to swap seasonal veggies in this salad. Zucchini or cucumbers work great in summer. They add crunch and freshness, making the dish even more colorful. Using Grilled Corn For a smoky flavor, try using grilled corn. Grill the corn on the cob first, then cut the kernels off. This adds a unique taste that elevates the salad. To keep this salad fresh, store it in an airtight container. This helps prevent wilting. Place it in the fridge right after serving. The expected shelf life is about three days. After that, the veggies may lose their crunch. Can you freeze corn salad? I don’t recommend it. Freezing changes the texture of fresh veggies. If you must, freeze only the corn. Thawing and reusing is easy. Just let the corn sit in the fridge overnight. Mix it back in with fresh veggies for the best taste. Preparing ahead of time saves you effort. Chop your veggies and store them separately. You can mix them the day you plan to serve. Use glass or BPA-free plastic containers for storage. These keep your salad fresh and safe. Yes, frozen corn works well here. It is quick and easy to use. Frozen corn is picked at peak ripeness. This means it often has great flavor. It is also convenient since you don’t have to cook or cut it. Just thaw it and add it to your salad. If you want to skip feta cheese, there are many options. You can use crumbled goat cheese for a tangy flavor. Cotija cheese is also a great choice and adds a nice texture. For a dairy-free option, try using avocado or a nut-based cheese. These options still give your salad a creamy touch. To add heat to your salad, you can use several methods. Adding diced jalapeños gives a nice kick. You can also sprinkle cayenne pepper into the dressing. Another option is to mix in hot sauce, adjusting to your taste. Don’t forget fresh chopped cilantro; it pairs well with heat. Your salad can sit out for about two hours. This time is safe for food. If it is hot outside, keep it out for no more than one hour. After that, store it in the fridge. This keeps it fresh and safe to eat later. In this blog post, we explored how to make a delicious Summer Street Corn Salad. We covered key ingredients like fresh corn and herbs, as well as optional add-ins such as cheese and proteins. I explained easy cooking methods and how to mix everything perfectly. Finally, I shared tips on selecting the best fresh ingredients and tasty variations. Remember, this salad is versatile and perfect for any occasion. Enjoy making it your own, and share it with friends and family!$

Dive into summer with this vibrant Sunshine Street Corn Salad! This refreshing dish combines sweet corn, colorful vegetables, and creamy avocado for a perfect side or light meal. Ready in just 30 minutes, it's packed with flavor and nutrients, making it a must-try for any occasion. Follow our easy recipe to create this delightful salad that will impress your friends and family.

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Ingredients

4 ears of fresh corn, husked

1 red bell pepper, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 avocado, diced

¼ cup fresh cilantro, chopped

½ cup feta cheese, crumbled (optional)

3 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon chili powder

Salt and pepper to taste

Instructions

Start by preparing the corn. Bring a large pot of water to a boil and add the husked corn. Boil for about 5-7 minutes, or until the corn is tender.

Once cooked, remove the corn from the water and allow it to cool. Once cool enough to handle, carefully cut the kernels off the cobs into a large mixing bowl.

Add the diced red bell pepper, chopped red onion, halved cherry tomatoes, diced avocado, and chopped cilantro to the bowl with the corn.

In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper until well combined.

Pour the dressing over the corn salad mixture and gently toss until everything is evenly coated.

Finally, sprinkle the feta cheese over the top if using and give it a gentle stir to combine.

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

- Presentation Tips: Serve the salad in a large, colorful bowl, garnished with extra cilantro and a wedge of lime on the side for a pop of color and freshness!