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For this vibrant salad, gather these fresh ingredients: - 4 ears of fresh corn, husked - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 cup cherry tomatoes, halved - 1/4 cup fresh cilantro, chopped - 1 ripe avocado, diced - 2 tablespoons extra virgin olive oil - 2 tablespoons freshly squeezed lime juice - 1 teaspoon chili powder (adjust according to spice preference) - Salt and freshly cracked black pepper to taste You can add these for extra flavor and creaminess: - Crumbled feta cheese This salad is fresh and colorful. It is vegetarian and can be made vegan by omitting the feta cheese. If you want a gluten-free dish, this salad fits that too. For spice lovers, adjust the chili powder to your taste. Always check labels for allergens if needed. Start by heating your grill to medium-high. A hot grill gives the best sear. If you have a gas grill, just turn it on. For charcoal, wait until the coals are white-hot. Place the husked corn directly on the grill. Grill for about 10 to 12 minutes. Turn the corn every few minutes for an even char. Once it's charred, take it off the grill and let it cool. In a small bowl, mix two tablespoons of olive oil and two tablespoons of lime juice. Add chili powder, salt, and pepper. Whisk until everything blends well. Set this dressing aside for later. Once the corn cools, cut the kernels off the cob. Be careful not to cut too deep. In a large bowl, combine the corn, diced red bell pepper, chopped red onion, halved cherry tomatoes, chopped cilantro, and diced avocado. Drizzle the dressing over the salad mix. Toss gently to coat the ingredients. Taste the salad and adjust if needed. You can add more salt, pepper, or lime juice. Transfer to a serving bowl. If you like, top with crumbled feta cheese. To grill corn well, start with fresh ears. Look for bright green husks. Avoid any that look dried out. Preheat your grill to a medium-high heat. This ensures a nice char. Grill each ear for about 10-12 minutes. Turn them every few minutes. This helps cook all sides evenly. Once charred, let the corn cool slightly before cutting. Pick avocados that feel slightly soft when you squeeze them. They should not be mushy. Check for dark, smooth skin. Avoid any with large dents or dark spots. If you can’t find ripe avocados, buy firm ones. Let them ripen at room temperature for a few days. To speed up ripening, put them in a paper bag with a banana. For a tasty salad, balance the flavors well. Use lime juice for brightness. Adjust the chili powder for spice level. Taste the salad as you mix. If it feels flat, add more salt or lime juice. Fresh herbs like cilantro add a nice touch. If you want creaminess, sprinkle feta on top. This adds flavor and texture. Enjoy the fresh tastes in every bite! {{image_4}} To add heat, use more chili powder. You can also mix in diced jalapeños. For a smoky flavor, try smoked paprika. You might also drizzle hot sauce over the salad before serving. Adjust the spice to fit your taste. This salad is already vegetarian. To make it vegan, skip the feta cheese. You can add nuts or seeds for extra crunch. Sunflower seeds or pumpkin seeds work well in this dish. They add great texture and nutrients. If fresh corn is not available, use canned or frozen corn. Make sure to drain and rinse canned corn well. For bell peppers, you can use green or yellow peppers. They will still provide good flavor and color. If you can't find cherry tomatoes, regular tomatoes will also work. Just chop them into smaller pieces. To store leftovers, you need a good container. A tight-sealing glass or plastic container works best. First, let the salad cool down. Then, place it in the container and seal it well. Store it in the fridge. This keeps the flavors fresh and tasty. When reheating, keep it simple. You want to avoid cooking it again. Take a portion of the salad out of the fridge. Heat it in a microwave for about 30 seconds. Stir well and check the warmth. If needed, heat for another 10 seconds. You can also enjoy it cold for a refreshing bite. Most of the ingredients last a few days. Here’s a quick guide: - Grilled Corn: 3-4 days in the fridge. - Diced Vegetables: 2-3 days in the fridge. - Avocado: Best eaten fresh, but can last 1-2 days. - Dressing: 1 week in the fridge if kept separate. Always check for freshness before eating. Yes, you can use frozen corn. It is a good option when fresh corn isn't available. Thaw the corn and drain any excess water before adding it to the salad. This keeps the texture nice and prevents sogginess. To make this salad ahead of time, grill the corn and prepare the dressing. Store the corn and dressing separately in the fridge. When you are ready to serve, combine them with the other fresh ingredients. This helps keep everything crisp and fresh. Chili lime grilled corn salad pairs well with grilled meats like chicken or fish. It also complements tacos or burritos nicely. For a lighter meal, add it to a bed of greens or serve it as a side dish for barbecues. Yes, this salad is great for meal prep. You can portion it out into containers for easy lunches. Just remember to store the dressing separately to maintain freshness and crunch. Absolutely! A grill pan works well for this recipe. Heat it on medium-high and add the corn. Grill for about 10-12 minutes, turning often to get nice grill marks. The flavor will still be fantastic! You learned how to make a tasty Chili Lime Grilled Corn Salad. We covered the main and optional ingredients, dietary needs, and steps for grilling. Tips helped you perfect your salad with the right flavors. You also saw fun variations to fit your taste. Lastly, I shared easy storage tips to keep your leftovers fresh. Enjoy making this simple and delicious dish whenever you want!

Chili Lime Grilled Corn Salad

Dive into the refreshing taste of Chili Lime Grilled Corn Salad with this easy and vibrant recipe! Perfect for summer BBQs, this salad combines sweet grilled corn, juicy tomatoes, and creamy avocado, all tossed in a zesty lime dressing. It’s a dish that brings flavor and color to your table. Ready in just 30 minutes, it’s perfect for gatherings or a healthy side. Click through to explore the full recipe and impress your guests!
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Ingredients
  

4 ears of fresh corn, husked

1 red bell pepper, diced

1/2 red onion, finely chopped

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

1 ripe avocado, diced

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lime juice

1 teaspoon chili powder (adjust according to spice preference)

Salt and freshly cracked black pepper to taste

Crumbled feta cheese (optional, for a creamy finish)

Instructions
 

Preheat the Grill: Begin by heating your grill to a medium-high temperature, ensuring it's hot enough for a good sear on the corn.

    Grill the Corn: Carefully place the husked ears of corn directly onto the grill. Grill for approximately 10-12 minutes, turning every few minutes to achieve an even char on all sides. Once charred, remove the corn from the grill and allow it to cool slightly.

      Prepare the Dressing: In a small mixing bowl, combine the extra virgin olive oil, freshly squeezed lime juice, chili powder, salt, and pepper. Whisk until well blended, then set aside for later use.

        Cut the Corn: Once the grilled corn has cooled enough to handle, use a sharp knife to cut the kernels off the cob, making sure to get as much corn as possible without cutting too deeply into the cob.

          Combine Ingredients: In a large mixing bowl, add the freshly cut grilled corn kernels, diced red bell pepper, finely chopped red onion, halved cherry tomatoes, chopped cilantro, and diced avocado.

            Add Dressing: Drizzle the prepared dressing over the salad mixture. Gently toss all ingredients together until everything is evenly coated in the dressing, taking care not to mash the avocado.

              Taste and Adjust Flavor: Before serving, taste the salad and adjust seasoning as needed. You can add more salt, freshly cracked pepper, or additional lime juice to suit your taste.

                Serve and Garnish: Transfer the salad to a beautiful serving bowl for presentation. If desired, finish with a sprinkle of crumbled feta cheese on top for an extra layer of flavor and texture.

                  Prep Time: 15 mins | Total Time: 30 mins | Servings: 6

                    - Presentation Tips: For an eye-catching display, serve the salad in a colorful bowl and garnish with additional cilantro leaves or lime wedges on the side.