Ingredients
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4 cups fresh corn kernels (from about 4–5 ears)
(or use frozen/thawed or canned, drained corn) -
1 cup cherry tomatoes, halved
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1/2 red bell pepper, finely chopped
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1/4 cup red onion, finely diced
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1/4 cup fresh cilantro or parsley, chopped
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1 avocado, diced (optional, for creaminess)
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1 jalapeño, seeded and finely chopped (optional, for heat)
For the Dressing:
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3 tablespoons olive oil
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2 tablespoons fresh lime juice (or lemon juice)
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1 teaspoon honey or agave syrup
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1 clove garlic, minced
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Salt and pepper, to taste
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1/4 teaspoon ground cumin (optional, for earthy flavor)
Instructions
1. Prep the corn:
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If using fresh corn, boil or grill it for 3–4 minutes until just tender. Cool, then cut the kernels off the cob.
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If using frozen, defrost and pat dry. If canned, drain well.
2. Mix the salad:
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In a large bowl, combine corn, tomatoes, bell pepper, red onion, cilantro, avocado, and jalapeño (if using).
3. Make the dressing:
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In a small bowl or jar, whisk together olive oil, lime juice, honey, garlic, cumin, salt, and pepper.
4. Toss and chill:
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Pour the dressing over the salad and toss gently to coat.
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Chill for at least 15–30 minutes to let the flavors meld, or serve immediately.