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Summer Corn Salad

Ingredients

  • 4-5 ears fresh corn cooked
  • 1/2 red bell pepper cut in small dice
  • 1/2 small red onion cut in small dice
  • 1-2 avocados peeled and cut in large dice (rinse in cold water after peeling)
  • 1 small carton cherry tomatoes I used the mixed colored ones
  • 1/3 c. cilantro chopped
  • 1 clove garlic finely minced
  • 2-3 oz. feta cheese cut into small cubes

Dressing:

  • 1 lime juice and zested
  • pinch chipotle chili powder
  • 3 Tbsp. olive oil
  • salt and pepper to taste

Instructions

  1. Cook the corn however you choose; boil it, grill it, or bake it. After it has cooled, cut kernels from cobs and put into a large bowl.
  2. In that same bowl add in the bell pepper, tomatoes, red onion and the garlic.
  3. In a small bowl mix the dressing ingredients until blended and drizzle over the corn salad and toss to coat. Add in the feta cheese and gently toss once more. Cover and refrigerate a few hours so the flavors mingle.