Mexican Street Corn Salad Flavorful and Fresh Recipe

Ingredients

• 4 ears corn, husked
• 1 cup cherry tomatoes, halved
• 0.5 medium red onion, finely diced
• 1 medium avocado, diced
• 0.5 cup crumbled feta cheese
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, juiced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• to taste salt and pepper

Instructions

1. Begin by grilling the corn on medium-high heat for about 10-12 minutes, turning occasionally, until the corn is slightly charred and cooked through. Let the corn cool down before handling.
2. Once cooled, cut the kernels off the cob using a sharp knife and place them in a large mixing bowl.
3. Add the halved cherry tomatoes, diced red onion, diced avocado, crumbled feta cheese, and chopped cilantro to the bowl with the corn.
4. In a separate small bowl, whisk together the lime juice, olive oil, chili powder, and a pinch of salt and pepper until well combined.
5. Pour the dressing over the corn salad and toss gently to combine all ingredients, ensuring everything is evenly coated.
6. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
7. Chill in the refrigerator for 15 minutes to let the flavors meld together before serving.