Spicy Cilantro Lime Corn Salad
A refreshing and zesty corn salad with a kick from jalapeño and a burst of lime flavor.
Ingredients
- 4 ears fresh corn, husked
- 1 whole red bell pepper, diced
- 1 small jalapeño, seeds removed and minced
- 0.5 cup red onion, finely chopped
- 0.5 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- to taste salt and pepper
- optional crumbled feta cheese or avocado for topping
Instructions
- Begin by boiling a large pot of water. Once it's rolling, add the husked corn and cook for 5-7 minutes, until tender. Remove from water and let cool.
- Once cool, cut the corn kernels off the cob and place them in a large mixing bowl.
- Add the diced red bell pepper, minced jalapeño, red onion, cherry tomatoes, and chopped cilantro to the bowl with the corn.
- In a separate small bowl, whisk together the lime juice, olive oil, honey, salt, and pepper.
- Pour the dressing over the corn mixture and toss everything gently to combine. Adjust seasoning as needed.
- If desired, sprinkle crumbled feta cheese or diced avocado on top before serving.
Notes
Optional toppings include crumbled feta cheese or diced avocado.