Ingredients:

  • 4 ears of fresh corn (or 3 cups canned corn, drained)
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 small red onion, finely chopped
  • 1 cup fresh cilantro leaves, chopped
  • 1 avocado, diced
  • 2-3 tablespoons lime juice (about 1 lime)
  • Salt and pepper, to taste
  • 1 cup feta cheese, crumbled (or 1 cup queso fresco, crumbled)
  • 2 tablespoons nutritional yeast (for a vegan option)

Instructions:

  1. Husk the corn and remove all silk. Grill or boil corn for 10 minutes until tender. Allow cooling slightly, then cut the kernels off the cob with a sharp knife.
  2. In a large mixing bowl, add the grilled corn, cherry tomatoes, red bell pepper, red onion, and cilantro.
  3. In a small bowl, combine crumbled feta (or queso fresco) and nutritional yeast. Mix well.
  4. Add diced avocado, lime juice, salt, and pepper to the vegetable mixture. Gently toss to combine all the ingredients.
  5. Sprinkle the cheese mixture on top and give the salad a light toss. Adjust seasoning if necessary.
  6. Transfer to a serving platter or individual bowls and serve chilled or at room temperature.