Corn Salad

Ingredients

• 4 ears of fresh corn, husked
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1/4 cup feta cheese, crumbled
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper to taste

Directions

1. Shuck 4 ears of fresh corn. Bring a large pot of water to a boil, and carefully add the corn. Boil for about 4 minutes until the kernels are tender but still crisp. Once cooked, remove the corn from the pot and let it cool. Once cooled, stand each ear on its end and use a sharp knife to cut the kernels off the cob.
2. While the corn is cooling, dice 1 red bell pepper and finely chop 1/4 cup of red onion. Halve 1 cup of cherry tomatoes. These should be cut into uniform sizes for even distribution in the salad.
3. In a large mixing bowl, add the corn kernels, diced red bell pepper, chopped red onion, and halved cherry tomatoes. Toss these ingredients gently to mix.
4. To the bowl, add 1/2 cup of chopped fresh cilantro, 1 diced avocado, and 1 minced jalapeño. These ingredients add a burst of freshness and a slight kick to the salad.
5. Crumble 1/2 cup of feta cheese over the salad. In a small bowl, whisk together the juice of 1 lime and 2 tablespoons of olive oil to create a simple dressing. Pour the dressing over the salad, and season with salt and pepper to taste.
6. Gently toss all the ingredients together until well combined and serve.

Additional notes

• Fresh corn gives the best flavor and texture. If fresh corn is unavailable, frozen corn can be a good substitute, but thaw and pat it dry before using.
• To enhance the corn’s sweetness, try grilling the corn on the cob before cutting off the kernels.
• Adjust the heat level by varying the amount of jalapeño used. Remove the seeds for a milder flavor, or keep them in for extra spice.
• For a creamier texture, mash some of the avocado before adding it to the salad.
• For a different twist, consider adding black beans or grilled shrimp to the salad for added protein. Alternatively, swap out the feta cheese for cotija cheese to give it a more traditional Mexican flair.
• To maintain the freshness of the corn salad, store it in an airtight container in the refrigerator. It will keep well for up to 3 days. The avocado may brown slightly, but a squeeze of lime juice can help preserve its color and flavor.