Fresh Summer Salad featuring Corn, Edamame, Roasted Red Peppers, Avocado, Jalapeños, Feta Cheese, and Cilantro.

sofritomeetssouth
Jun 3
3 min read

Updated: Jun 4

Sara Robinson June, 2024

Colorful salad with corn, red peppers, edamame, and cilantro in a white bowl. A metal spoon is mixing the ingredients. Bright and fresh.

Servings: 4 Prep Time: 20 min. Total Time: 30 min.

This recipe celebrates the vibrant flavors of Mexican cuisine, featuring beloved ingredients like Corn, Peppers, Avocados, Jalapeños, and Tajin (my favorite!).

Colorful salad with corn, avocado, bell peppers, and jalapeños on a vibrant purple plate. Wooden table background adds warmth.

While I chose Feta Cheese for a Mediterranean twist, you can stick with traditional Queso Fresco for an authentic touch.

I love making this salad during the summer! Here in Georgia, we get to enjoy the most amazing sweet corn season, and let me tell you, nothing compares to it. The corn here is sweeter, juicier, and more tender. I still remember the first time I tasted corn in Georgia; it was a delightful surprise compared to what I was used to in Venezuela.

The corn there tends to be drier and not nearly as sweet—two different kinds! Venezuelan corn is perfect for making Cachapas since it contains less water. But there is something magical about biting into warm, sweet corn on the cob, slathered in buttery goodness and sprinkled with a bit of Old Bay. Yum!

Putting this Fresh Summer Salad featuring Corn, Edamame, Roasted Red Peppers, Avocado, Jalapeños, Feta Cheese, and Cilantro together is a breeze.

I often opt for fresh corn, but canned sweet corn works fine. For fresh corn, boil until tender (5 to 10 minutes), then roast it on a grill or hot pan. This enhances corn's flavor with a delicious smoky essence.

For this Fresh Summer Salad featuring corn, edamame, roasted red peppers, avocado, jalapeños, feta cheese, and cilantro, I use roasted red peppers from a jar, but roasting your own is a wonderful option. Place them directly on the heat until the skin is black, cool down, and peel. For the edamame, I find frozen bagged versions that can be steamed in bag a handy way to enjoy those delightful beans. Follow the instructions for steaming in the microwave, cool down, and peel.

Ingredients:

Corn, edamame, roasted red peppers, cilantro, feta, jalapeño, avocado, lime, Tajín seasoning, and oil on a wooden surface.

2 cups of fresh boiled sweet corn, or canned sweet corn, or frozen sweet corn that has been defrosted.

1 cup of cooked edamame

1 cup of red roasted peppers diced

1 bunch of cilantro

1/2 cup of Feta or Queso fresco

1 medium size ripe avocado

1 small jalapeno pepper

For the dressing:

The juice of 1 lime

2 tbsp of olive oil

Tajin, salt, and pepper to taste

Directions:

1.- Begin by steaming a bag of edamame. Once it’s cooked, let it cool a bit, peel the edamame, and set it aside for later. Chop up those yummy roasted red peppers and avocado, but keep them separate for now.

Bowl with corn, edamame, red peppers, cilantro. Nearby: avocado, feta, jalapeños, lime halves, olive oil on a wooden table.

2.-Slice the jalapeño finely (and remember to wear cooking gloves to keep your hands safe!) and set it aside. Give the cilantro a nice chop and crumble the feta cheese—set them both aside too. In a big salad bowl, mix the corn with all the chopped ingredients, leaving the avocado and feta cheese out for now.

Corn, red pepper, edamame, and cilantro salad in a white bowl, with a slotted spoon. Bright colors create a fresh, vibrant look.

3.- Whip up the dressing by combining olive oil, lemon juice, Tajín, salt, and pepper. Mix it well until everything’s nicely blended. Drizzle the dressing over your salad in the bowl and give it a good toss to combine.

4.- Now it’s time to add the final ingredients! Toss in the sliced jalapeños, diced avocado, and crumbled cheese. Gently stir everything together, being careful not to over-mix.

Substitutes You Can Use:

- Replace jarred roasted red peppers with fresh red peppers or your own homemade roasted red peppers.

- For a more traditional Mexican flavor, substitute feta cheese with queso fresco.

- Opt for canned black beans (make sure to rinse them first) instead of edamame.

If you prefer a milder taste, remove the seeds, choose a smaller jalapeño, or simply omit it altogether.

- If you don’t have limes, you can use lemons or your favorite type of vinegar as a substitute.

I hope this recipe inspires you. Try it out, do not forget to share your thoughts! Let me know what substitutions you made or any new ingredients you decided to include.