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As the sun shines brighter and temperatures rise, there's an undeniable allure to vibrant, fresh salads that invigorate the palate and offer a refreshing reprieve from the heat. One such dish that captures the essence of summer gatherings, barbecues, and picnics is the Zesty Crunchy Chili Lime Corn Salad. This salad is not just a side dish; it’s a celebration of flavors, combining zesty lime, spicy chili, and the satisfying crunch of tortilla chips. Its vibrant colors and bold tastes make it a crowd-pleaser, ensuring that it will be the star of any table.

Crunchy Chili Lime Corn Salad

Looking for the perfect summer side dish? The Zesty Crunchy Chili Lime Corn Salad is a must-try! Bursting with fresh corn, juicy cherry tomatoes, crisp bell peppers, and creamy avocado, this salad captures the essence of summer. Tossed in a zesty lime dressing with a hint of chili heat, it’s sure to be a crowd-pleaser at barbecues or picnics. Quick to prepare and packed with flavor, this salad is as nutritious as it is delicious!
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Ingredients
  

3 cups fresh corn kernels (from about 5-6 ears of corn)

1 cup cherry tomatoes, halved

1 medium red bell pepper, diced

1 small red onion, finely chopped

1 ripe avocado, diced

1/2 cup fresh cilantro, chopped

1 teaspoon chili powder

1/2 teaspoon ground cumin

Juice of 2 limes

3 tablespoons extra virgin olive oil

Salt and freshly cracked black pepper, to taste

1 cup crushed tortilla chips (for that delightful crunch)

Instructions
 

Prepare the Corn: If using fresh corn, start by bringing a large pot of water to a rolling boil. Add the corn cobs and cook for about 4-5 minutes until they are tender but still crisp. After cooking, drain the corn and immediately transfer the cobs to an ice bath to stop the cooking process. This helps preserve their vibrant color and crunch. If you're using frozen corn, simply thaw it and drain well.

    Mix the Veggies: In a large mixing bowl, combine the prepared corn (off the cob), halved cherry tomatoes, diced red bell pepper, finely chopped red onion, and diced avocado. Gently toss the ingredients together to ensure even distribution without mashing the avocado.

      Whisk the Dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, chili powder, ground cumin, and a pinch of salt and pepper. Mix until all the ingredients are well blended. Taste the dressing and adjust the seasoning if necessary; add more lime for acidity or more salt for flavor if desired.

        Combine & Serve: Drizzle the dressing over the corn mixture and gently toss the salad to coat all the vegetables evenly in the zesty sauce. Just before serving, carefully fold in the crushed tortilla chips to maintain their crunch and texture.

          Garnish: For a burst of color and fresh flavor, top the salad with chopped cilantro. This adds not just visual appeal but also enhances the dish's overall taste.

            Chill (Optional): For the most flavorful experience, allow the salad to chill in the refrigerator for about 30 minutes before serving. This helps the flavors meld beautifully.

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

                Presentation Tips: Serve the salad in a large bowl or in individual portions. For an extra touch, drizzle a bit of additional lime juice or olive oil over the top before serving. You may also add a few whole tortilla chips around the edge for a decorative touch. Enjoy this refreshing, vibrant salad at your next gathering!