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- 3 cups fresh corn kernels (about 5 ears of corn) - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 jalapeño, seeded and minced - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 3 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (for topping) The main ingredients in Fiesta Corn Salad bring a burst of flavor. Fresh corn kernels give it sweetness and crunch. The bell peppers add color and a crisp texture. Red onion gives a tasty bite, while cherry tomatoes offer juiciness. The jalapeño adds heat, and fresh cilantro brightens the dish. Lime juice and olive oil create a tangy dressing that ties everything together. Spices like cumin and chili powder enhance the flavors. Finally, avocado adds creaminess and richness on top. - Lime juice ratio - Oil type - Spice choices For the dressing, I use a balance of lime juice and olive oil. Lime juice gives a bright and zesty taste. I recommend 2 parts lime juice to 3 parts oil for the best flavor. Olive oil adds a smooth texture. For spices, cumin and chili powder add depth. You can adjust salt and pepper to match your taste. - Other vegetables - Cheese options - Protein additions You can customize Fiesta Corn Salad with optional add-ins. Other vegetables like zucchini or black beans work well. Cheese options include feta or cotija for a salty kick. For protein, try grilled chicken or black beans. These additions can make the salad more filling and flavorful. Feel free to mix and match to suit your taste! To prepare the corn, start by blanching it. Bring a large pot of salted water to a boil. Add 3 cups of fresh corn kernels. Blanch them for about 3-4 minutes. This step makes the corn tender but not mushy. After blanching, drain the corn in a colander. Rinse it under cold water to stop the cooking process. This cooling step helps keep the corn crisp and bright. Next, we need to combine the vegetables. Dice one red bell pepper and one green bell pepper into small pieces. Finely chop one small red onion. Halve one cup of cherry tomatoes. For a kick, seed and mince one jalapeño. Add all these vegetables to the bowl with corn. Toss everything gently. Make sure the colors mix well! Now, let’s make the dressing. In a small bowl, combine the juice of two limes, three tablespoons of olive oil, one teaspoon of cumin, and one teaspoon of chili powder. Add salt and pepper to taste. Whisk the mixture until it blends well. This dressing balances the flavors and brings everything together. Pour the dressing over the corn and vegetable mixture. Sprinkle 1/4 cup of fresh chopped cilantro on top. Gently toss to coat all the ingredients evenly. Be careful not to crush the vegetables. Just before serving, fold in one diced avocado. This adds creaminess to the dish. Chilling the salad enhances the flavors. After mixing, let it sit in the fridge for about 30 minutes. This time allows the ingredients to meld well. If you are short on time, you can serve it right away. However, chilling makes it taste even better. You can easily change the spice level of your Fiesta Corn Salad. If you want more heat, add more jalapeño or a pinch of cayenne pepper. For milder flavors, skip the jalapeño or use a sweet pepper instead. Feel free to substitute any ingredients based on what you have. For example, swap cherry tomatoes for diced cucumber or add black beans for extra protein. You can also use different herbs, like parsley or mint, in place of cilantro. Serve your Fiesta Corn Salad in a large bowl for a family-style meal. Or, present it on a colorful platter for a party. You can also use individual cups for each guest. This fun style adds a festive touch to your table. Garnish with extra cilantro leaves and lime wedges. This adds a pop of color and a fresh look. You can also sprinkle some queso fresco on top for a creamy finish. Fresh herbs make a big difference in flavor. Chopped cilantro adds brightness to the salad. You can also try adding fresh basil or oregano for a different taste. Letting your salad marinate for a bit enhances the flavors. Chill the salad in the fridge for about 30 minutes before serving. This helps all the ingredients blend together nicely. {{image_2}} To make a Southwest Fiesta Corn Salad, add black beans and corn to the mix. You can also throw in some diced avocado for creaminess. This version boasts a rich, hearty flavor. The beans bring protein, while the avocado adds a smooth texture. The Mexican Street Corn Salad brings a creamy twist to the classic. You make it by adding mayonnaise or sour cream. Key ingredients include crumbled cotija cheese and chili powder. This version has a rich and tangy flavor that takes you straight to the streets of Mexico. For vegetarian or vegan options, switch dairy with plant-based yogurt or mayo. Tofu or chickpeas can boost the protein. Use nutritional yeast for a cheesy flavor without dairy. These swaps make the salad just as tasty while keeping it plant-based. To keep your Fiesta Corn Salad fresh, store it in an airtight container. This helps keep out air and moisture. The salad tastes best when enjoyed within 3 days. If you notice any signs of spoilage, it’s best to discard it. You can freeze Fiesta Corn Salad, but it may change in texture. To freeze, place it in a freezer-safe container. Make sure to leave space for expansion. When ready to eat, thaw it in the fridge overnight. Reheat gently on low heat or enjoy it cold. You can make this salad up to a day in advance. Prepare all the ingredients, but do not add the avocado until just before serving. Use glass or plastic containers with lids for storage. This way, you keep everything fresh and tasty. Fiesta Corn Salad is a bright and fresh dish. It features sweet corn, colorful veggies, and zesty lime. You mix corn, bell peppers, onion, tomatoes, and jalapeño. The salad is topped with cilantro and avocado. This dish is perfect for summer barbecues or potlucks. It brings a vibrant taste to any meal. To make Fiesta Corn Salad gluten-free, choose gluten-free spices and condiments. Most fresh veggies and corn are gluten-free. Always check labels on packaged items. This ensures no hidden gluten sneaks in. You can enjoy this salad worry-free! Yes, you can use frozen corn! It’s a great time-saver. Simply thaw and drain the corn before using. Frozen corn can taste sweet and crisp. However, fresh corn gives the best flavor and texture. If you use frozen, blanch briefly for the best result. To add heat, try more jalapeño or some diced serrano peppers. You can also include hot sauce or cayenne pepper. Adjust the amount to suit your taste. Start with a little, then add more if needed. This way, you control the heat level. Yes, Fiesta Corn Salad works well for meal prep. Make it ahead and store it in the fridge. Keep the avocado separate until serving to avoid browning. Store it in an airtight container for freshness. It stays tasty for about three days. Enjoy it for lunch or dinner! This blog post covered all you need to know about Fiesta Corn Salad. We explored the main ingredients and dressings, and how to customize your salad. I shared tips on preparing and presenting your salad so it looks great. You learned the best ways to store and make it ahead of time. Enjoy making this fresh and colorful dish. You can mix and match ingredients to fit your taste. With the right prep, it’s easy and fun to enjoy!

Fiesta Corn Salad

Delight your taste buds with this refreshing Fiesta Corn Salad! Bursting with fresh corn, colorful bell peppers, cherry tomatoes, and zesty lime, this simple salad is perfect for summer gatherings. Tossed in a flavorful dressing and topped with creamy avocado, it's a vibrant dish that everyone will love. Ready in just 50 minutes, it’s the ideal side for any barbecue or celebration. Click through to explore the full recipe and impress your guests!
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Ingredients
  

3 cups fresh corn kernels (about 5 ears of corn)

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

3 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 avocado, diced (for topping)

Instructions
 

Cook the Corn: Bring a large pot of salted water to a boil. Add the corn kernels and blanch them for about 3-4 minutes until just tender. Drain and place in a large mixing bowl.

    Add the Vegetables: To the bowl with corn, add the diced red bell pepper, green bell pepper, red onion, cherry tomatoes, and minced jalapeño. Toss everything together to combine.

      Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well blended.

        Combine Salad and Dressing: Pour the dressing over the corn and vegetable mixture. Sprinkle the fresh cilantro on top. Gently toss to coat all the ingredients evenly.

          Add the Avocado: Just before serving, gently fold in the diced avocado to prevent it from mashing. Adjust seasoning with more salt and pepper if needed.

            Chill if Desired: To enhance the flavors, let the salad sit in the refrigerator for about 30 minutes before serving.

              Prep Time, Total Time, Servings: 20 mins | 50 mins | 6 servings

                - Presentation Tips: Serve the Fiesta Corn Salad in a large bowl or on a colorful platter. Garnish with extra cilantro leaves and lime wedges for a fresh look. For a fun twist, serve in individual cups with a small lime wedge on the rim for a vibrant summer barbecue vibe!