Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and black pepper to taste
- Optional: 1 avocado, diced for extra creaminess
Instructions
- If using fresh corn, boil the corn in salted water for 5-7 minutes until tender or grill until lightly charred. Let cool slightly, then cut kernels off the cob. For frozen corn, thaw before use.
- Dice red bell peppers, halve cherry tomatoes, and finely chop red onions and cilantro.
- In a large mixing bowl, combine corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Pour over the salad and gently toss to coat evenly.
- Optional: sprinkle additional chili powder or lime juice for extra flavor. Add diced avocado just before serving for creaminess.
Notes
- Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
- Add diced avocado just prior to serving to prevent browning.
- Adjust chili powder and lime juice according to taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing, Blanching or Grilling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 5g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg