Fresh Corn Salad 
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients:
4 ears of fresh corn, husks and silks removed
1 cup cherry tomatoes, halved
1 red bell pepper, diced
½ English cucumber (also referred to as “seedless cucumbers”), diced
ÂĽ red onion, finely chopped
ÂĽ cup fresh basil leaves, chopped
ÂĽ cup cilantro leaves, chopped (optional)
1 avocado, diced (optional)
Juice from 1 lime
2 Tablespoons olive oil
½ teaspoon Kosher salt, plus more to taste
ÂĽ teaspoon pepper, plus more to taste
Crumbled feta or cotija cheese, optional
Directions:
Cook Corn: Bring a large pot of water to a boil. Carefully add ears of corn and cook for 3-5 minutes until kernels are tender but still crisp. Remove the corn from the water and let it cool enough to safely handle.
Cut Corn: Stand each ear of corn up on its end and use a sharp knife to carefully slice kernels off the cob. Place kernels in a large mixing bowl.
Add Vegetables: Add cherry tomatoes, red bell pepper, cucumber, red onion, basil, and cilantro to the bowl with the corn. Stir to combine everything.
Add Avocado: If you’re using avocado, add it in and gently toss with the other vegetables. Be careful not to mash it if you prefer chunks of avocado in your salad.
Dress Salad: In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour dressing over salad and toss everything gently to combine. Taste and adjust seasoning as needed.
Chill: Let salad chill in refrigerator for at least 15 minutes to allow flavors to meld.
Garnish Then Serve: Just before serving, sprinkle crumbled feta or cotija cheese atop salad, then serve.
Notes:
To Make In Advance:
Cook the corn as directed and store it in the refrigerator. Chop all the vegetables and store them separately. When you’re ready to serve, combine the corn and vegetables, then add the dressing and toss. Add avocado and cheese just before serving to keep them fresh.
Refrigerator Storage:
If you know that you’ll have leftovers, split the salad up and only dress what you plan to eat that day. Store the undressed salad, dressing, and avocado separately in airtight containers in the refrigerator. When you’re ready to eat the leftovers, add the dressing and avocado just before serving to keep everything fresh and maintain the best texture. If you have leftovers of the finalized dressed salad, store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad may become a bit soggy.
Nutritional Facts:
Serving: 1.5cups, Calories: 244kcal (12%), Carbohydrates: 27g (9%), Protein: 5g (10%), Fat: 16g (25%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.01g, Sodium: 315mg (14%), Potassium: 709mg (20%), Fiber: 6g (25%), Sugar: 9g (10%), Vitamin A: 1543IU (31%), Vitamin C: 60mg (73%), Calcium: 26mg (3%), Iron: 1mg (6%)
Recipe courtesy of Real Balanced.com
