📖 Instructions

1. First, prepare the corn. If using fresh corn on the cob, shuck it and cut the kernels off. If using frozen corn, make sure it's fully thawed. I like to use frozen because it's always readily available in my freezer. Who has time to shuck corn all the time?
2. Next, finely chop the cilantro. Don't over chop though. If you are like me and dislike huge cilantro chunks in your food, you might want to chop it a little more finely than you would expect.
3. Now, let's make the dressing. In a small bowl, whisk together the lime juice, olive oil, chipotle powder, cumin, garlic powder, salt, and pepper. Taste and adjust the seasonings to your preference; Sometimes, I add a pinch of sugar to balance out the acidity of the lime.
4. In a large bowl, combine the corn, cilantro, red onion (finely chopped), and bell pepper (finely chopped). If you prefer a different pepper, go for it. The beauty of cooking is that you can customize it!
5. Gently toss the corn mixture with the chipotle dressing. Make sure all the ingredients are well coated. The dressing will not only add flavor but also a nice vibrant color to your salad.
6. Once everything is combined, taste and adjust the seasonings one last time. Adding a touch more lime juice or chipotle powder might elevate the dish even further. I often forget to check the salt, so be sure to check that too!
7. Finally, serve immediately or chill for later. This salad is delicious both ways! If you are serving it chilled, it's best to let it sit in the fridge for at least 30 minutes to allow the flavors to meld together.
8. Optional: Before serving, you can garnish with some extra cilantro and a squeeze of lime. I know I always like adding extra cilantro, which is why I add this last step