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Summer is the season for vibrant flavors, fresh ingredients, and outdoor gatherings, making it the perfect time to enjoy dishes that celebrate the bounty of seasonal produce. One such dish that embodies these qualities is the Zesty Crunchy Chili Lime Corn Salad. This salad is a delightful medley of textures and tastes, featuring sweet corn, crisp vegetables, and a zesty lime dressing that enlivens every bite. Whether served as a refreshing side dish at a barbecue or enjoyed as a light meal on a warm day, this salad is sure to impress and satisfy.

Crunchy Chili Lime Corn Salad

Celebrate summer with the Zesty Crunchy Chili Lime Corn Salad, a vibrant and flavorful dish perfect for outdoor gatherings. Featuring sweet corn, crisp vegetables, and a zesty lime dressing, this salad is a delightful mix of textures and tastes. It's not just delicious; it's nutritious too, packed with fiber and vitamins. Easy to customize, it complements grilled meats or stands alone as a light meal. Make it a star at your next potluck or barbecue and enjoy the burst of freshness!
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Ingredients
  

4 cups fresh corn kernels (approximately 6 ears of corn, cooked via grilling or boiling)

1 cup bell peppers (1 red and 1 yellow variety), diced

½ cup red onion, finely chopped

1 cup cherry tomatoes, halved

½ cup fresh cilantro, roughly chopped

1 ripe avocado, diced into bite-sized pieces

1 jalapeño pepper, seeds removed and finely minced (adjust this to control spice level)

Juice of 2 limes

Zest of 1 lime

2 tablespoons extra virgin olive oil

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup tortilla chips, crushed (for a delightful topping)

Instructions
 

Prepare the Corn: If using fresh corn, grill or boil the ears until they are tender, which usually takes about 5-7 minutes. Once cooked, allow them to cool for a few minutes before cutting the kernels off the cobs. If you choose to use frozen corn, simply thaw it completely and drain any excess water.

    Combine the Vegetables: In a large mixing bowl, combine the corn kernels, diced bell peppers, finely chopped red onion, halved cherry tomatoes, and minced jalapeño. Stir the mixture gently to ensure all the vegetables are evenly incorporated.

      Make the Dressing: In a small mixing bowl, whisk together the lime juice, lime zest, olive oil, chili powder, smoked paprika, salt, and pepper until fully blended. Taste and adjust the seasoning to suit your preference.

        Assemble the Salad: Pour the prepared dressing over the corn and vegetable mixture. Carefully toss the ingredients together until everything is well coated. Take care not to mash the avocado too much while mixing.

          Add Garnishes: Gently fold in the diced avocado and chopped cilantro to the salad. Just before serving, add a generous sprinkle of crushed tortilla chips on top for a crunchy finish.

            Chill and Serve: For the best flavor, let the salad chill in the refrigerator for at least 30 minutes, allowing the flavors to meld beautifully. Serve it cold as a vibrant and refreshing side dish or a light meal on its own.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8

                - Presentation Tips: Serve the salad in a large, colorful bowl to showcase the vibrant ingredients. Garnish with extra cilantro leaves and a lime wedge on the side for a fresh touch.