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Fresh corn makes this salad shine. I use 4 cups of corn kernels, which comes from about 6 ears of corn. The sweet and crunchy kernels bring great flavor and texture. You can cook them quickly in boiling water for just 4 to 5 minutes. This keeps them tender but not mushy. I love adding colorful vegetables to this salad. You need: - 1 red bell pepper, finely diced - 1 medium cucumber, peeled and diced - 1 small red onion, finely chopped - 1 jalapeño, seeded and minced (optional for extra heat) - 1/4 cup fresh cilantro, chopped These vegetables add crunch and a mix of flavors. They make the salad bright and fresh. The jalapeño gives a kick, but you can skip it if you prefer less heat. The dressing is key to a zesty flavor. For this salad, you will need: - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon ground cumin - Salt and pepper to taste The lime juice brings a tangy taste, while olive oil adds richness. Ground cumin gives it a warm spice that works well with the corn. Mix it all together for a tasty dressing that pulls the salad together. This is a quick and easy way to make a great salad. Check the Full Recipe for steps to combine these fresh and vibrant ingredients! Start by cooking the corn. Take six ears of corn and remove the husk. Bring a large pot of water to a boil. Add the corn and let it cook for four to five minutes. You want it just tender, not mushy. Once done, take the corn out and let it cool. After it cools, slice off the kernels with a sharp knife. Set the corn aside. In a large bowl, add the cooled corn kernels. Then, chop one red bell pepper into small pieces and add it. Next, take a medium cucumber, peel it, and dice it. Toss that in too. Add one small red onion, finely chopped, and one jalapeño, seeded and minced if you want some heat. Finally, add a quarter cup of fresh cilantro, chopped. Mix all these ingredients gently. For the dressing, grab a small bowl. Squeeze the juice of two limes into it. Add three tablespoons of olive oil, one teaspoon of ground cumin, and a pinch of salt and pepper. Whisk these together until they blend well. Pour this dressing over the salad mixture. Toss everything gently to coat the salad evenly. Taste and adjust the seasoning if needed. Let the salad sit for at least 15 minutes. This allows the flavors to come together. Enjoy this vibrant dish! You can find the Full Recipe to follow along easily. I love serving zesty corn salad in a large glass bowl. It shows off those bright colors. You can add lime wedges and extra cilantro on top. This makes it look even fresher. It pairs well with grilled chicken or fish. You can also serve it alongside tacos for a fun twist. If you want more zing, add more lime juice. You can also try adding a pinch of sugar to balance flavors. For a spicier kick, toss in more jalapeño or even hot sauce. Remember, taste your salad as you go. This way, you can adjust the flavors to your liking. This salad is great for making ahead of time. Prepare it a few hours before your meal. Just keep it in the fridge to stay fresh. Letting it sit helps the flavors blend nicely. If you make it a day early, that works too! Just give it a quick stir before serving. For the full recipe, check the main section. {{image_2}} You can easily add proteins to make your Zesty Corn Salad heartier. Grilled chicken or shrimp works great. Both add nice flavor and texture. For a vegetarian option, try adding black beans or chickpeas. These options boost nutrition and keep the salad filling. You can also use diced avocado for creaminess. Each protein choice brings a new twist to the dish. While the lime and olive oil dressing is tasty, feel free to mix it up. A balsamic vinaigrette adds a sweet and tangy kick. A yogurt-based dressing makes it creamy and rich. For a spicy touch, try a chipotle dressing. Each dressing option changes the salad’s flavor. Experiment to find your favorite! This salad shines with fresh ingredients. Use seasonal produce to keep it exciting. In summer, add ripe tomatoes or sweet peaches. In fall, swap in roasted squash or apples. These swaps keep the salad fresh and fun. Each season brings new flavors to explore. You can find joy in the variety! For the complete recipe, check out the Full Recipe section. Store your zesty corn salad in an airtight container. It keeps well in the fridge for up to three days. The cold helps keep the flavors fresh. Before serving, check for any change in texture or smell. I do not recommend freezing this salad. The fresh veggies will lose their crispness. If you freeze it, the texture may become mushy. It’s best to enjoy the salad right after making it. When stored properly in the fridge, the salad can last three days. After that, the flavors may fade. Always check for signs of spoilage before eating. For the best taste, enjoy it within those three days. Yes, you can use frozen corn. It’s quick and easy. Just thaw the corn first. Drain it to remove excess water. This way, your salad won’t get soggy. Frozen corn also tastes sweet and crunchy, just like fresh corn. The jalapeño adds a nice kick. If you like spice, use one whole pepper. If you prefer mild, use half or skip it. Remember to remove the seeds, as they hold most of the heat. You control the spice level! This salad pairs well with many dishes. Serve it with grilled chicken or fish for a tasty meal. It also complements tacos or burritos nicely. You can even enjoy it as a light snack. - Full Recipe This blog post covers all you need for a great Zesty Corn Salad. We explored fresh corn kernels, colorful vegetables, and tasty dressings. You learned how to prepare, mix, and dress the salad step by step. Tips, tricks, and variations added more ways to enjoy it. Remember to follow storage guidelines for freshness. Enjoy making this salad that brightens any meal! It's a fun and healthy choice that anyone can master.

Zesty Corn Salad

Looking for a refreshing summer dish? Try this zesty corn salad! Made with fresh corn, crunchy peppers, and a tangy lime dressing, this vibrant salad is perfect for BBQs, picnics, or a healthy side. With simple ingredients and easy steps, you'll create a delicious meal that everyone will love. Click through for the full recipe and discover how to elevate your summer gatherings with this bright and flavorful corn salad!
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Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn)

1 red bell pepper, finely diced

1 medium cucumber, peeled and diced

1 small red onion, finely chopped

1 jalapeño, seeded and minced (optional for extra heat)

1/4 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons olive oil

1 teaspoon ground cumin

Salt and pepper to taste

Instructions
 

Begin by cooking the corn: Bring a large pot of water to a boil and add the corn. Boil for about 4-5 minutes until just tender. Remove and let cool before slicing the kernels off the cob.

    In a large bowl, combine the cooled corn, diced red bell pepper, cucumber, red onion, and jalapeño (if using).

      In a separate small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper until well combined.

        Pour the dressing over the corn mixture and add the chopped cilantro.

          Toss everything gently until all ingredients are well mixed and coated with the dressing.

            Taste and adjust the seasoning with more salt, pepper, or lime juice as desired.

              Let the salad sit for at least 15 minutes before serving to allow the flavors to meld together.

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

                  - Presentation Tips: Serve the salad chilled in a large glass bowl to showcase the vibrant colors, and garnish with additional cilantro and lime wedges for an extra zesty touch.