Mexican Corn Off the Cob Salad

Ingredients

• 6 ears fresh sweet corn, husked and kernels removed
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and finely diced
• 1/2 red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Juice of 1 lime
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cumin
• 1 avocado, diced

Directions

1. In a large bowl, combine the corn, bell pepper, jalapeno pepper, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, salt, pepper, and cumin.
3. Pour the dressing over the corn mixture and toss to coat.
4. Gently fold in the diced avocado.
5. Serve immediately or chill in the refrigerator for up to 2 hours.

Interesting Facts

• This Mexican Corn Off the Cob Salad is a great way to use up fresh summer corn.
• Adding a diced jalapeno pepper gives the salad a spicy kick.
• This salad is great served as a side dish or added to tacos, burritos, or enchiladas.