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You need 4 ears of fresh corn. Look for corn that feels firm and heavy. The husks should be bright green and tightly wrapped. Fresh corn gives the best taste and crunch. You can add crumbled feta cheese for a tangy flavor. It brings a nice salty touch. You might also want to include extra toppings, like diced jalapeños or black beans, for more variety. For the dressing, you need: - 3 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon chili powder (adjust for spice preference) - Salt and black pepper to taste The lime juice adds a fresh zing. Olive oil keeps the salad light. Chili powder gives it a bit of heat. Seasoning makes every bite flavorful! Start with fresh corn. Bring a big pot of water to a rolling boil. Then, add the husked corn. Cook it for 5-7 minutes until the kernels feel tender. When done, take the corn out of the water and let it cool. Once cool, use a sharp knife to cut the kernels off the cob. Drop them into a large bowl as you go. Next, it’s time for the veggies. Dice one vibrant red bell pepper. Chop a small red onion very finely. Halve a cup of cherry tomatoes. Dice a ripe avocado carefully. Lastly, roughly chop ¼ cup of fresh cilantro. Add all these colorful ingredients to the bowl with the corn. This mix makes your salad fresh and bright. Now, let’s make the dressing. In a small bowl, squeeze fresh lime juice. Add two tablespoons of extra virgin olive oil. Mix in one teaspoon of chili powder, plus some salt and black pepper. Whisk these ingredients together until they blend well. This dressing will give your salad a nice tangy kick. Finally, combine everything. Drizzle the dressing over the corn and veggies. Gently toss the mixture. Make sure the dressing coats every bite. If you like, sprinkle ½ cup of crumbled feta cheese on top. Give it one last light stir, but be careful not to mash the avocado. Your Summer Street Corn Salad is now ready to serve! Choose fresh corn for the best taste. Look for ears with bright green husks. The kernels should be plump and juicy. Red bell peppers should be firm and shiny. The color should be deep and vibrant. For cherry tomatoes, pick ones that feel heavy for their size. Ripe avocados should yield slightly when pressed. Fresh cilantro adds a lovely aroma. If you use feta cheese, pick a good quality for rich flavor. The dressing makes this salad shine. Use freshly squeezed lime juice for a zesty kick. Mix lime juice with olive oil in a small bowl. Add chili powder for a touch of heat. Adjust the chili powder to fit your spice level. Season with salt and black pepper to taste. Whisk until the dressing is smooth and well combined. This simple dressing enhances all the fresh flavors in the salad. Serve the salad in a large, colorful bowl. This showcases the vibrant ingredients. Garnish with extra cilantro for added freshness. A lime wedge on the side adds a fun touch. This salad pairs well with grilled meats or fish. It makes a great side for picnics or barbecues. Enjoy it as a light lunch or a refreshing snack. The flavors get better as it sits, so let it rest a bit before serving! {{image_4}} You can add many tasty things to this salad. Try adding cooked black beans for protein. They add creaminess and make the salad filling. You can also mix in diced jalapeños for a spicy kick. If you want a smoky flavor, add some smoked paprika. Crushed tortilla chips on top add great crunch. You can even swap feta for queso fresco for a creamier taste. This salad is very flexible for diets. If you want it vegan, skip the feta cheese. You can replace it with a vegan cheese or leave it out. For gluten-free options, this salad is already safe. Just check your dressing ingredients to be sure. If you need it low-carb, cut the corn and add more veggies like zucchini or cucumber. Have extra veggies? Toss them in! Leftover grilled corn works great here. Use any diced bell peppers, carrots, or even leftover beans. If you have extra lime juice, drizzle it over the top. You can also use leftover dressing from other salads to save time. This dish is perfect for using what you have and reducing waste. To keep your Summer Street Corn Salad fresh, store it in the fridge. Place it in an airtight container. It stays good for about 3 days. The flavors mix well, but the avocado may brown. To slow this down, squeeze extra lime juice on the avocado before mixing it in. This trick helps keep the salad bright and fresh. Freezing this salad isn’t the best idea. The texture of the corn and veggies changes when frozen. If you want to freeze it, leave out the avocado and feta. You can freeze the corn and veggies in separate bags. When you’re ready to eat, thaw them and mix with fresh avocado and feta. When prepping this salad, cut your veggies ahead of time. You can store them in separate containers. This makes it easy to toss everything together when you’re ready to eat. You can also mix the dressing in advance. Just keep it in the fridge until serving. This way, you save time and enjoy fresh, easy meals all week. Yes, you can make this salad ahead of time. Prepare it up to a day in advance. Just store it in the fridge. The flavors will blend nicely. But add the avocado and dressing just before serving. This keeps everything fresh and bright. You can customize your salad with different toppings. Try adding black beans for protein. Corn can be swapped for grilled zucchini. You can also use diced jalapeños for more heat. Chopped green onions or crumbled queso fresco work great too. Get creative with what you love! To change the spice level, play with the chili powder. Start with less if you prefer mild. You can also add hot sauce for a kick. If you want more heat, try diced jalapeños or crushed red pepper flakes. Taste as you go to find your perfect balance. Absolutely, this salad is perfect for potlucks! It is colorful and tasty, making it a crowd-pleaser. Just ensure you keep it chilled until serving. You can make it ahead and let the flavors shine. It’s easy to share, and people will love it! This blog post covered everything you need for a great Summer Street Corn Salad. We looked at the fresh corn and optional ingredients that make this dish pop. You learned how to cook corn, prepare veggies, and whip up a tasty dressing. Additionally, I shared tips for selecting the best ingredients and serving ideas. Remember, you can get creative with variations or even store leftovers. Enjoy your salad! It’s easy, fun, and perfect for sharing.

Summer Street Corn Salad

Brighten your table with this refreshing Sunshine Street Corn Salad, perfect for summer gatherings! This colorful dish features sweet corn, juicy cherry tomatoes, creamy avocado, and a zesty lime dressing that ties it all together. Easy to prepare in just 30 minutes, it’s a delightful mix of flavors and textures that will impress your guests. Click to explore the full recipe and enjoy a taste of sunshine in every bite!
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Ingredients
  

4 ears of fresh corn, husked and cleaned

1 vibrant red bell pepper, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 ripe avocado, diced

¼ cup fresh cilantro, roughly chopped

½ cup feta cheese, crumbled (optional, for a tangy touch)

3 tablespoons freshly squeezed lime juice

2 tablespoons extra virgin olive oil

1 teaspoon chili powder (adjust for spice preference)

Salt and black pepper to taste

Instructions
 

Begin by cooking the corn: Bring a generous pot of water to a rolling boil. Carefully add the husked corn and let it boil for 5-7 minutes until the kernels are tender and juicy.

    Once the corn is cooked, remove it from the water and let it cool. When it’s cool enough to handle, use a sharp knife to cut the kernels off the cobs, dropping them into a large mixing bowl as you go.

      Into the bowl with the corn, add the diced red bell pepper, finely chopped red onion, halved cherry tomatoes, diced avocado, and chopped cilantro, ensuring a colorful and fresh mix.

        In a separate small bowl, whisk together the tangy lime juice, smooth olive oil, chili powder, salt, and black pepper until the dressing is well emulsified and fully combined.

          Drizzle the dressing over the corn salad mixture. Gently toss all the ingredients together, ensuring the dressing evenly coats every flavorful bite.

            If you choose to include feta cheese, sprinkle it over the top of the salad and give it a light stir to incorporate without mashing the avocado.

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

                - Presentation Tips: Serve the salad in a large, colorful bowl to highlight the vibrant ingredients. Garnish with extra cilantro leaves and a wedge of lime on the side for a delightful burst of color and zesty freshness!