Summer Corn Salad

Brighten up your summer gatherings with this colorful Sunny Delight Summer Corn Salad! Bursting with fresh corn, juicy cherry tomatoes, crisp cucumbers, and creamy avocado, it’s a deliciously nutritious dish perfect for barbecues, picnics, or as a light meal. With a zesty lime and olive oil dressing, every bite is refreshing and vibrant. Enjoy the essence of summer on your plate! #SummerSalad #HealthyEating #FreshProduce #CornSalad #EasyRecipes #VibrantFlavors

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Ingredients

4 ears of fresh corn, husked

1 cup cherry tomatoes, halved

1 medium cucumber, diced

1 red bell pepper, diced

1/4 red onion, finely chopped

1/2 cup fresh cilantro, chopped

1 avocado, diced

Juice of 2 limes

3 tablespoons olive oil

1 teaspoon honey (or agave syrup)

Salt and pepper to taste

1/2 teaspoon chili powder (optional, for a kick)

Instructions

Prepare the Corn: Bring a large pot of water to a boil. Add the corn and cook for about 3-5 minutes until tender but still crisp. Remove from water, allow to cool, then carefully cut the kernels from the cobs and set aside.

Combine Vegetables: In a large mixing bowl, combine the corn kernels, cherry tomatoes, cucumber, red bell pepper, and red onion. Toss gently to mix.

Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, honey (or agave), salt, pepper, and chili powder if using.

Dress the Salad: Drizzle the dressing over the vegetable mixture and toss gently until everything is evenly coated.

Add Fresh Ingredients: Gently fold in the diced avocado and chopped cilantro, being careful not to mash the avocado.

Chill and Serve: For the best flavor, cover and let the salad chill in the refrigerator for at least 30 minutes before serving. Enjoy it chilled as a refreshing side dish at your summer gatherings!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6