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To make this Creamy Chili Lime Corn Salad, gather these simple items: - 4 cups corn (fresh, frozen, or canned) - 1/2 cup sour cream - 1/4 cup mayonnaise - 1 lime, juiced and zested - 1 tablespoon honey or agave syrup - 1 teaspoon chili powder - 1/2 teaspoon cumin - 1 red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/4 cup cilantro, chopped - Salt and pepper to taste - Optional: crumbled cotija cheese for topping You can adjust this recipe for different needs. If you want a dairy-free version, use a dairy-free sour cream. For a lighter salad, swap mayonnaise for plain Greek yogurt. If you keep it vegan, use agave syrup instead of honey. You can also leave out the cheese or use a dairy-free alternative. To make your salad pop, think about adding toppings. Crumbled cotija cheese adds a nice salty bite. Chopped avocado gives a creamy texture. A sprinkle of chili flakes can give extra heat. Fresh lime wedges on the side add a zesty touch. You can also use extra cilantro for color and flavor. To prepare corn, you have three options: fresh, frozen, or canned. Each option gives great taste. - Fresh Corn: Grill the corn on medium heat for about 10 minutes. Turn it occasionally. You want it tender and slightly charred. After grilling, let it cool. Once cool, cut the kernels off the cob. - Frozen Corn: Cook the corn according to the package instructions. Once it is cooked, let it cool before using. - Canned Corn: Simply drain and rinse the corn. This helps remove extra salt and liquid. Choose any method you like! Now, let’s make the creamy dressing. In a large mixing bowl, add: - 1/2 cup sour cream - 1/4 cup mayonnaise - Juice and zest from 1 lime - 1 tablespoon honey or agave syrup - 1 teaspoon chili powder - 1/2 teaspoon cumin - A pinch of salt and pepper Whisk all these ingredients together until the mixture is smooth and creamy. This dressing gives the salad its rich flavor. Once your dressing is ready, it’s time to mix it all together. Add the prepared corn to the bowl. Then, include: - 1 diced red bell pepper - 1/4 cup finely chopped red onion - 1/4 cup chopped cilantro Gently mix everything until the corn and veggies are well coated with the dressing. Taste it and adjust seasoning with more salt, pepper, or lime juice if needed. Now, chill the salad in the fridge for at least 30 minutes. This step allows the flavors to blend beautifully. Before serving, toss it lightly again. If you want, add crumbled cotija cheese on top for extra flavor. Enjoy your fresh and flavorful dish! Grilling corn makes it sweet and smoky. Start with fresh corn if possible. Peel back the husks but keep them attached. Remove the silk and soak the corn in water for about 30 minutes. This keeps it moist while grilling. Grill the corn over medium heat for about 10 minutes, turning often. Look for nice char marks and a tender bite. Spice can change a dish. If you like it mild, use less chili powder. You can start with half a teaspoon and taste as you mix. For more heat, add a dash of cayenne or use spicy chili powder. Lime juice can help balance the heat, so feel free to add more if it’s too spicy for you. This corn salad shines as a side. It pairs well with grilled meats like chicken or steak. You can also serve it with tacos or burritos for a fun twist. For a full meal, add black beans or grilled shrimp for protein. Garnish with lime wedges and extra cilantro for color. Serve it chilled or at room temperature for the best taste. {{image_2}} If you want to make this salad a full meal, add protein. Grilled chicken works well. Cook it until golden and slice it into strips. You can also use black beans or chickpeas for a vegetarian option. Just rinse and drain the beans, then mix them in. This adds a nice texture and extra nutrients. While cilantro adds great flavor, consider other herbs too. Chopped parsley or basil can change the taste. For a zesty twist, add chopped mint. You can also play with spices. Try smoked paprika for a deeper flavor or add garlic powder for a kick. If you love heat, add fresh jalapeños. Dice them finely and mix them in the salad. You can also use sriracha or hot sauce in the dressing for more spice. Adjust the amount based on your taste. This will make the salad exciting and bold! To keep this salad fresh, place it in the fridge. Use an airtight container. This helps keep the flavors strong and the ingredients crisp. Avoid leaving it out at room temperature for long. Always cover it well to block air and moisture. I suggest glass or plastic containers. They should have tight lids. Glass containers are great because they don’t hold smells. Plastic is lighter and easy to handle. Make sure the container is big enough. You want to give the salad some room to breathe. You can safely eat the salad for up to three days. After that, the ingredients might lose their taste and texture. Check for any off smells or changes in color before eating. If you see or smell anything strange, it’s best to toss it out. Enjoy your salad while it’s still fresh! Yes, you can make this salad ahead of time. It tastes even better after chilling. I recommend making it a few hours before serving. Just keep it in the fridge to stay fresh. The flavors blend well and create a tasty dish. Make sure to stir it before serving. You can serve this salad with many dishes. It pairs well with grilled chicken or fish. Tacos and burritos also go great with it. You can enjoy it at barbecues or potlucks as a side dish. Its fresh taste complements rich foods nicely. Absolutely! You can add different veggies to this salad. Diced cucumber or cherry tomatoes work well. You can even toss in some avocado for creaminess. Just make sure to cut them small so they mix well. Be creative and use what you have on hand! This blog post covered how to make a tasty Creamy Chili Lime Corn Salad. We discussed ingredients, including options for various diets. I shared step-by-step instructions for preparation and tips for grilling corn. You also learned about ways to customize the salad with proteins and spices. In closing, this salad is easy to adapt. Enjoy it fresh or save leftovers for later. Try new flavors and make it yours. Satisfy your taste buds and impress your friends with this dish!

Creamy Chili Lime Corn Salad

Make your summer gatherings unforgettable with this creamy chili lime corn salad! Bursting with fresh flavors from corn, zesty lime, and a hint of spice, this salad is perfect as a side dish or a light meal. Easy to prepare and great for chilling, it's sure to impress your guests. Click through to explore this delicious recipe and elevate your summer BBQs with this refreshing treat!
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Ingredients
  

4 cups corn (fresh, frozen, or canned)

1/2 cup sour cream

1/4 cup mayonnaise

1 lime, juiced and zested

1 tablespoon honey or agave syrup

1 teaspoon chili powder

1/2 teaspoon cumin

1 red bell pepper, diced

1/4 cup red onion, finely chopped

1/4 cup cilantro, chopped

Salt and pepper to taste

Optional: crumbled cotija cheese for topping

Instructions
 

If using fresh corn, grill the corn on medium heat for about 10 minutes, turning occasionally until tender and slightly charred. Let it cool and then cut the kernels off the cob. If using frozen corn, cook according to package instructions and let cool. For canned corn, simply drain and rinse before using.

    In a large mixing bowl, combine the sour cream, mayonnaise, lime juice, lime zest, honey (or agave), chili powder, cumin, and a pinch of salt and pepper. Whisk until smooth and creamy.

      Add the corn, diced red bell pepper, chopped red onion, and cilantro to the bowl with the dressing. Gently mix until all the ingredients are well coated.

        Taste and adjust seasoning with more salt, pepper, or lime juice as desired.

          Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

            Before serving, toss the salad lightly again and garnish with crumbled cotija cheese, if desired.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6

                - Presentation Tips: Serve in a large, colorful bowl garnished with additional lime wedges and cilantro sprigs for a fresh touch.