Name: Crunchy Corn, Cucumber & Avocado Salad with Feta & Lime
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Mexican
Ingredients: For the Salad; 3 cups sweet corn kernels, fresh or thawed (450 g); 1 large cucumber, diced (300 g); 2 ripe avocados, diced (300 g); 1 cup cherry tomatoes, halved (150 g); ½ small red onion, finely diced (60 g); ½ cup crumbled feta cheese (75 g); ¼ cup fresh cilantro, chopped (15 g); 2 tbsp fresh jalapeño, finely chopped (20 g); For the Lime Dressing; 3 tbsp fresh lime juice (45 ml); 2 tbsp extra-virgin olive oil (30 ml); 1 tsp honey (7 g); 1 small garlic clove, minced (3 g); ½ tsp ground cumin (1 g); ½ tsp salt (3 g); ¼ tsp black pepper (0.5 g)

Description

A fresh, colourful salad packed with sweet corn, crisp cucumber, creamy avocado, juicy cherry tomatoes, tangy feta, and a hint of jalapeño, all tossed in a bright lime dressing with honey, garlic, and cumin.

Ingredients

For the Salad

3 cups sweet corn kernels, fresh or thawed (450 g)

1 large cucumber, diced (300 g)

2 ripe avocados, diced (300 g)

1 cup cherry tomatoes, halved (150 g)

½ small red onion, finely diced (60 g)

½ cup crumbled feta cheese (75 g)

¼ cup fresh cilantro, chopped (15 g)

2 tbsp fresh jalapeño, finely chopped (20 g)

For the Lime Dressing

3 tbsp fresh lime juice (45 ml)

2 tbsp extra-virgin olive oil (30 ml)

1 tsp honey (7 g)

1 small garlic clove, minced (3 g)

½ tsp ground cumin (1 g)

½ tsp salt (3 g)

¼ tsp black pepper (0.5 g)

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Instructions

1. If using fresh corn, bring a pot of water to a boil and cook the corn for 2–3 minutes. Drain well and allow it to cool completely. If using thawed frozen corn, pat the kernels dry with a clean kitchen towel or paper towel to remove excess moisture.

2. Add the cooled corn, diced cucumber, avocado, cherry tomatoes, red onion, fresh cilantro, and finely chopped jalapeño to a large bowl. Gently toss everything together, taking care not to mash or break up the avocado.

3. In a small bowl, whisk together the fresh lime juice, extra-virgin olive oil, honey, minced garlic, ground cumin, salt, and black pepper until smooth and well combined.

4. Pour the lime dressing over the corn and vegetable mixture. Gently toss until the dressing is evenly distributed and all the ingredients are lightly coated.

5. Fold in the crumbled feta cheese gently so it stays in small pieces throughout the salad. Taste and adjust with a little more lime juice, salt, or black pepper if needed.

6. Serve the salad immediately for maximum crunch, or chill it for 15–20 minutes before serving. For the freshest texture and appearance, enjoy the salad on the same day it is prepared.

Notes

Allow freshly cooked corn to cool completely before mixing so it does not soften the avocado and vegetables. Use gentle tossing motions after adding the avocado to keep it intact. If using thawed frozen corn, dry it thoroughly so the salad stays crisp rather than watery. Fold in the feta after dressing the salad to help keep the cheese in distinct, creamy crumbles. Taste before serving and add a little extra lime juice if you prefer a brighter citrus flavour. The jalapeño can be omitted for a milder salad or reduced for a gentler flavour. Another crumbly cheese can be used instead of feta, although feta provides the intended salty, tangy flavour balance. Prepare the dressing and most of the vegetables ahead of time, but add the avocado and dressing closer to serving for the best texture. Serve alongside grilled chicken, fish, prawns, barbecue dishes, warm flatbread, or crusty bread. The finished salad is best enjoyed the same day it is prepared.

Prep Time: 15 minutes
Cook Time: 3 minutes
Category: Salad
Method: No-Cook
Cuisine: Mexican