Spicy Corn Salad - Best Summer Recipe | CulinaryCreationss

Ingredients

• For the Corn:
• 4 cups fresh corn kernels (from about 4-5 medium ears of corn), or 4 cups frozen roasted corn (thawed), or 2 cans (15 oz each) canned corn (drained and rinsed)
• 1 tablespoon olive oil (if grilling or roasting)
• For the Dressing & Salad:
• 1/2 cup finely diced red onion
• 1/2 cup finely diced cucumber (optional, for `cucumber tomato and corn salad` variation)
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint (optional, but highly recommended for freshness)
• 1-2 diced green chilies (like serrano or jalapeño), adjust to your preferred spice level
• 1 teaspoon `red chile powder` (e.g., Kashmiri chili powder for color, or cayenne for heat)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon turmeric powder (optional, for color and earthy notes)
• 1/2 teaspoon black salt (kala namak, optional, for authentic flavor)
• 1/2 teaspoon regular salt, or to taste
• Juice of 2-3 limes (about 1/4 to 1/3 cup), adjust to taste
• 1 tablespoon extra virgin olive oil
• 1/4 cup crumbled Cotija cheese (or feta cheese, for a dairy-free option, see variations)
• 1/2 cup chopped cherry tomatoes (optional, for `tomato corn salad recipe` variation)