Corn Salad Recipe

Ingredients

Salad

2 cups corn kernels (from about 4 ears of fresh corn or thawed from frozen)
1 cup cherry tomatoes, halved
1 medium cucumber, sliced
1 red bell pepper, diced
1/4 cup red onion, quarter sliced
1 avocado, diced
1/4 cup fresh basil leaves
Lime zest from 1 lime
1 cup crushed corn chips (optional - as a topper)

Dressing

3 tablespoons olive oil
2 tablespoons lime juice, freshly squeezed
1 tablespoon agave syrup
1 clove garlic, minced
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
Pinch of chili flakes (optional)

Instructions

Dressing

In a small bowl, whisk together the olive oil, lime juice, maple syrup, minced garlic, salt, and black pepper. Adjust the seasoning according to taste. If you like a bit of spice, add a pinch of chili flakes.

Salad

If using fresh corn, remove the kernels from the cob. Blanch the kernels in boiling water for 2 minutes, then plunge into ice water to stop the cooking process. Drain well. Or if using frozen corn, simply thaw and ensure the kernels are well-drained.

In a large salad bowl, combine the corn kernels, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, and fresh basil. Gently toss to mix.

Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Sprinkle lime zest over the top for a fresh, citrusy finish.

Let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.

Just before serving, sprinkle the crushed corn chips over the salad to maintain their crunch.