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For this salad, I use 4 ears of fresh corn. Fresh corn gives the best flavor. When you husk it, you will see bright yellow kernels. These kernels bring sweetness and crunch to your dish. You’ll need some vibrant veggies. Use: - 1 red bell pepper, finely diced - 1 small jalapeño, seeds removed and minced - 1/2 cup red onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped These add color and taste. The bell pepper is sweet, while the jalapeño adds a nice kick. Red onion gives a sharp bite. Cherry tomatoes add juicy bursts of flavor. Fresh cilantro brings a bright note and ties it all together. The dressing is simple but packed with flavor. You’ll need: - 3 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon honey - Salt and freshly cracked black pepper to taste The lime juice gives a zesty tang. Olive oil adds richness. Honey balances the acidity. Salt and pepper enhance all the flavors. You can even add crumbled feta or creamy avocado for a tasty topping. These extras bring more creaminess and depth to the salad. {{ingredient_image_2}} Start by filling a large pot with water. Bring the water to a strong boil. Once boiling, add the husked corn. Cook the corn for 5 to 7 minutes. You want the kernels tender yet crisp. After cooking, carefully take the corn out and let it cool. Once cool, use a sharp knife. Cut the kernels off the cob into a large bowl. This will be the base of your salad. Now it’s time to add some color and crunch. To the bowl with corn, add these ingredients: - 1 red bell pepper, finely diced - 1 small jalapeño, seeds removed and minced - 1/2 cup red onion, finely chopped - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped Mix these ingredients well. Each veggie brings its own taste and texture. This mixture creates a vibrant and fresh salad. In a small bowl, combine these dressing ingredients: - 3 tablespoons freshly squeezed lime juice - 2 tablespoons extra virgin olive oil - 1 teaspoon honey - Salt and freshly cracked black pepper to taste Whisk them together until smooth. The honey adds a touch of sweetness. Drizzle the dressing over the salad mixture. Toss everything gently to coat the ingredients evenly. Taste your salad and add more salt or pepper if needed. For a special touch, add crumbled feta cheese or creamy avocado on top before serving. You can control the heat in this salad. If you want it spicier, add more jalapeño. Keep the seeds for extra kick. For milder flavors, use less jalapeño or skip it. You can also try adding a dash of hot sauce to the dressing for a different heat level. Serve this salad fresh for the best taste. Use a colorful bowl to show off the vibrant ingredients. Garnish with lime wedges and extra cilantro leaves for a nice touch. If you use feta or avocado, add it just before serving to keep it fresh. Boiling corn is quick and easy. It takes about 5-7 minutes in boiling water. Grilling gives a smoky flavor. Grill corn for about 10 minutes, turning often for even cooking. Both methods work well, so choose based on your taste. Pro Tips Choose the Right Corn: Fresh, in-season corn will give the best flavor and sweetness to your salad. Look for bright yellow or bi-color kernels that are plump and moist. Customize the Heat: Adjust the spiciness by adding more or less jalapeño, or opt for a milder pepper like a poblano if you prefer a less spicy salad. Make Ahead: This salad can be made a few hours in advance. Just keep it refrigerated and add the avocado or feta right before serving to prevent browning or sogginess. Fresh Herbs: Don't skimp on the cilantro! Fresh herbs elevate the flavor profile of the salad, and you can also experiment with adding mint or parsley for a unique twist. {{image_4}} You can easily add protein to your spicy cilantro lime corn salad. Grilled chicken or shrimp pairs well with the fresh flavors. You could also use black beans or chickpeas for extra protein. These options make the salad more filling and satisfying. For a vegetarian twist, add crumbled feta cheese. It adds a creamy texture and salty flavor. For a vegan option, skip the cheese or use a plant-based alternative. You can also add nuts or seeds for a crunchy element. This keeps the salad fresh and exciting. Mixing flavors can elevate your corn salad. Try adding diced mango for sweetness. A splash of hot sauce can bring extra heat. Fresh herbs like mint or basil can also add a fun twist. Experiment with different ingredients to make each salad unique. You can store Spicy Cilantro Lime Corn Salad in the fridge. Place it in an airtight container. It stays fresh for about three days. The flavors will blend and taste even better over time. Freezing is an option, but be cautious. The corn may lose its crunch. To freeze, place the salad in a freezer-safe bag. Remove as much air as possible before sealing. It keeps well for about one month. When ready to eat, thaw it in the fridge overnight. Use glass containers for storing the salad. They keep the flavors intact. Plastic containers also work, but ensure they are BPA-free. For freezing, use heavy-duty freezer bags to prevent freezer burn. This salad lasts about 3 days in the fridge. It stays fresh if stored in an airtight container. The taste may change a bit after day two, but it still tastes good. Yes, you can make this salad a day ahead. Just mix everything except the dressing. Add the dressing just before serving for the best flavor and crunch. This keeps the veggies crisp and bright. This salad pairs well with grilled chicken or fish. It also goes great with tacos or quesadillas. For a light meal, enjoy it with a side of rice or quinoa. Add some chips for a fun crunch! You learned about the key ingredients for the Spicy Cilantro Lime Corn Salad. I provided easy steps for cooking, preparing, and mixing the salad. I shared tips to adjust spice and serve it best. You saw tasty variations with proteins, vegetarian options, and flavor ideas. Lastly, I covered storage tips for leftovers and answered common questions. Explore this salad to enjoy fresh flavors and healthy eating. It's simple and fun to make!

Zesty Cilantro Lime Corn Salad

A vibrant and refreshing corn salad with a zesty lime dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Mexican
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 ears fresh corn, husked
  • 1 unit red bell pepper, finely 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 freshly squeezed lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1 to taste Salt and freshly cracked black pepper
  • 1 optional crumbled feta cheese or creamy avocado for topping

Instructions
 

  • Begin by filling a large pot with water and bringing it to a vigorous boil. Once the water is boiling, carefully add the husked corn. Cook the corn for 5-7 minutes, or until the kernels are tender but still crisp. Once done, remove the corn from the water and allow it to cool.
  • Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob, making sure to catch them in a large mixing bowl.
  • To the bowl with the corn, add the finely diced red bell pepper, minced jalapeño, chopped red onion, halved cherry tomatoes, and the fresh cilantro.
  • In a separate small bowl, combine the lime juice, olive oil, honey, salt, and pepper. Whisk them together until fully blended and slightly emulsified.
  • Drizzle the dressing over the corn and vegetable mixture. Gently toss everything together until all the ingredients are evenly coated with the dressing, adjusting the seasoning with additional salt and pepper if necessary.
  • For an added touch, sprinkle crumbled feta cheese or creamy avocado slices on top of the salad just before serving.

Notes

For an added touch, sprinkle crumbled feta cheese or creamy avocado slices on top before serving.
Keyword cilantro lime, corn salad, fresh salad