Fresh Corn Salad with Crisp Vegetables and Lime (Print version)

Sweet corn, crisp vegetables, fresh herbs, and a punchy lime dressing make a fast summer salad for cookouts, tacos, or meal prep.

# Ingredients:

For the salad

01 - 5 ears fresh sweet corn, husked, about 4 cups kernels
02 - 1 cup (130 g) diced English cucumber
03 - 1 red bell pepper, diced small
04 - 1/2 cup (55 g) thinly sliced radishes
05 - 1/3 cup (50 g) finely diced red onion
06 - 1 small jalapeno, seeded and minced
07 - 1/2 cup (15 g) chopped fresh cilantro
08 - 1 avocado, diced, optional

For the lime dressing

09 - 1/4 cup (60 ml) fresh lime juice, from 2-3 limes
10 - 3 tablespoons extra-virgin olive oil
11 - 1 teaspoon honey or maple syrup
12 - 3/4 teaspoon fine sea salt, plus more to taste
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon ground cumin, optional

# Instructions:

01 - Bring a large pot of water to a boil. Add the corn and cook for 2 minutes, then transfer to ice water and cool for 3 minutes.
02 - Lay each cob on its side on a cutting board. Slice the kernels off with a sharp knife and add them to a large mixing bowl.
03 - In a small bowl, whisk lime juice, olive oil, honey or maple syrup, salt, pepper, and cumin if using.
04 - Add the red onion to the dressing and let it sit for 5 minutes while you chop the remaining vegetables.
05 - Add cucumber, bell pepper, radishes, jalapeno, cilantro, and the lime dressing to the corn. Toss gently until evenly coated.
06 - Taste and adjust with more salt or lime juice. Fold in avocado just before serving if using, then serve chilled or at room temperature.

# Good to know:

01 - Use raw corn if it is very fresh and sweet.
02 - Best texture is within the first 24 hours.
03 - Add avocado only right before serving.

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