Easy Summer Corn Salad

Ingredients

• 4 ears of sweet corn, husked and cleaned
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 bell pepper (red or yellow), diced
• 1 cucumber, diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice (about 2 limes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder (optional)
• 2 tablespoons extra-virgin olive oil

Instructions

1. Bring a large pot of water to a boil. Add the husked corn and cook for 3-5 minutes until tender. Remove the corn and let it cool slightly. Cut the kernels off the cob with a sharp knife and set aside.
2. While the corn is cooling, wash and chop the cherry tomatoes, red onion, bell pepper, cucumber, and avocado into bite-sized pieces. Place them in a large mixing bowl.
3. Once the corn is cool enough to handle, cut off the kernels and add them to the bowl with the chopped vegetables.
4. In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and chili powder if using.
5. Pour the dressing over the salad mixture and gently toss everything together until well combined.
6. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.

Nutrition