*Corn Salad

Ingredients:

– **Fresh corn kernels**: 4 ears of corn (or 2 cups frozen corn, thawed)
– **Red bell pepper**: 1, diced
– **Green bell pepper**: 1, diced
– **Red onion**: 1 small, finely chopped
– **Cherry tomatoes**: 1 cup, halved
– **Jalapeño**: 1, thinly sliced (optional, for heat)
– **Cilantro**: 1/4 cup, chopped
– **Olive oil**: 3 tablespoons
– **Lime juice**: 2 tablespoons (freshly squeezed)
– **Salt and pepper**: to taste
– **Cumin**: 1/2 teaspoon (optional, for a smoky flavor)
– **Avocado**: 1, diced (optional)

Instructions:

1. **Prepare the Corn:**
– If using fresh corn, bring a large pot of water to a boil. Add the corn and cook for about 3-4 minutes until tender. Remove and let cool before cutting the kernels off the cob.
– If using frozen corn, simply thaw and drain well.

2. **Mix the Salad:**
– In a large mixing bowl, combine the corn kernels, diced red bell pepper, green bell pepper, chopped red onion, cherry tomatoes, sliced jalapeño (if using), and chopped cilantro.

3. **Make the Dressing:**
– In a small bowl, whisk together the olive oil, lime juice, salt, pepper, and cumin (if using).

4. **Combine and Serve:**
– Pour the dressing over the corn salad and toss everything together until well combined.
– If you’re adding avocado, gently fold it into the salad just before serving to prevent it from getting mushy.

5. **Chill and Serve:**
– Let the salad chill in the refrigerator for about 30 minutes to allow the flavors to meld.
– Serve cold as a side dish or as a topping for tacos, grilled meats, or seafood.

This corn salad is a refreshing and crunchy dish perfect for summer barbecues, picnics, or as a light meal. Enjoy! If you need more recipe ideas or have questions, feel free to ask.