Fiesta Corn Salad Fresh and Flavorful Recipe

Ingredients

• 3 cups fresh corn kernels (or 2 cans of corn, drained)
• 1 whole red bell pepper, diced
• 1 whole yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 0.25 cup fresh cilantro, chopped
• 1 whole jalapeño, deseeded and minced (optional for heat)
• 1 whole avocado, diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• to taste salt and pepper

Instructions

1. If using fresh corn, bring a pot of salted water to boil. Add corn kernels and blanch for about 3 minutes, then drain and cool. For canned corn, simply drain and rinse.
2. In a large mixing bowl, combine the corn, diced red and yellow bell peppers, halved cherry tomatoes, chopped red onion, fresh cilantro, and minced jalapeño if using.
3. In a separate small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper to create the dressing.
4. Pour the dressing over the corn salad mixture and gently toss to combine all ingredients evenly.
5. Finally, fold in the diced avocado, being careful not to mash it.
6. Adjust seasoning if necessary and let the salad sit for 10-15 minutes to allow flavors to meld.