Summer Corn Salad Recipe with Fresh Vegetables and Tangy Dressing

This refreshing corn salad is a perfect summer side dish that highlights the sweetness of fresh corn. It combines crunchy vegetables like bell peppers, cucumbers, and tomatoes with a tangy dressing made of lime juice and olive oil. This salad is packed with flavor and texture, making it a crowd-pleaser at any barbecue or picnic. Plus, it's quick and easy to make, taking only 15 minutes of preparation time. Enjoy the taste of summer with this delightful corn salad.

Ingredients

• 4 ears of fresh corn
• 1 red bell pepper
• 1 green bell pepper
• 1 cucumber
• 1 pint cherry tomatoes
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• Salt and pepper to taste

Directions

1. Start by preparing the corn. Remove the husks and silk from the ears of corn.
2. Bring a large pot of water to boil and cook the corn for about 5 minutes until tender. Drain and let it cool.
3. Once the corn is cool enough to handle, cut the kernels off the cob and transfer them to a large mixing bowl.
4. Dice the red and green bell peppers, cucumber, and cherry tomatoes. Add them to the bowl with corn kernels.
5. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
6. Pour the dressing over the vegetables and corn. Toss well to combine.
7. Sprinkle the chopped red onion and fresh cilantro over the salad and give it a final toss.
8. Adjust the seasoning if needed, adding more salt, pepper, or lime juice according to your taste.
9. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together before serving.
10. Serve the refreshing corn salad as a side dish with grilled meats or enjoy it on its own as a light lunch or dinner.

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