2 cups fresh sweet corn kernels (about 3 medium ears)

1 cup red bell pepper, diced

1 cup cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice (freshly squeezed)

2 tablespoons extra virgin olive oil

Salt and pepper to taste

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Prepare the Corn: If using fresh corn on the cob, cook the corn by boiling or grilling until tender. Once cooked, slice the kernels off the cob. Alternatively, use frozen or canned corn for a quicker option.
Prepare the Vegetables: Dice the red bell pepper, cucumber, and red onion. Chop the cilantro.
Mix the Ingredients: In a large bowl, combine the fresh corn kernels, diced bell pepper, cucumber, red onion, and cilantro.
Dress the Salad: In a small bowl, whisk together lime juice and olive oil. Pour over the salad and toss to coat evenly.
Season: Add salt and pepper to taste, adjusting the flavors with more lime juice or cilantro if needed.
Serve: Serve immediately, or refrigerate for about 30 minutes to let the flavors meld together before serving.

Add diced avocado for extra creaminess.

For a spicy version, incorporate jalapeño or cayenne pepper.

Crumbled feta or cotija cheese adds a nice savory twist.

Make this salad heartier by adding beans like black beans or chickpeas.