Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.
You’ve likely heard it said before that something is “more than the sum of its parts.” Well, this salad, it is absolutely more than the sum of its parts. Just like the fresh flavors of cowboy caviar.
Southwest Corn Salad
Oh. My. Word. WOW. With so many of my favorite ingredients in the mix, I knew I was going to like this, but I didn’t know just how much I was going to LOVE this Southwest Corn Salad.
My husband and kids enjoyed this as well, but full disclosure? I wasn’t very generous with their servings. I stashed a portion in the back of the fridge so that I’d be sure to have it for my lunch the next couple of days.
That plan worked out well because while it was a terrific side dish just as a salad, it was also an excellent snack with tortilla chips.
Yes, the corn is raw in this recipe. You do not need to cook it. If you have never tasted raw sweet corn you are in for a treat.
I tossed the last of the corn salad on top of my loaded taco salad for lunch a few days ago and it was incredible. Tangy, sweet, crunchy, everything I love in a great salad, plus the remaining liquid worked as a dressing for the full salad.
Corn Salad Ingredients
- fresh corn
- red bell pepper
- jalapeno
- fresh cilantro
- green onions
- olive oil
- lime juice
- salt, pepper, and cumin
Southwest Corn Salad Recipe
- Combine the corn, bell pepper, jalapeno, cilantro, and green onions in a mixing bowl.
- Drizzle with oil and lime juice. Sprinkle with salt, pepper, and cumin. Stir to coat the vegetables.
- Serve immediately or refrigerate until ready to serve.
Fresh corn serves as a crunchy base for Mango Corn Salsa a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat.
For a few more garden fresh side dish options, try a traditional creamy cucumber salad. Or try this spicy cabbage slaw, it’s tangy and a little spicy, it’s great paired with a bbq pork sandwich or burger.
Southwest Corn Salad
Ingredients
- 5 ears fresh corn kernels removed, about 4 cups
- 2 medium red bell peppers chopped into ½-inch pieces
- 1-2 jalapeno pepper seeded and minced, about 2-4 tablespoons, adjust for more heat
- ½ cup fresh cilantro chopped small
- ½ cup green onions thinly sliced
- ¼ cup light olive oil
- 2-4 tablespoons fresh lime juice adjust to taste
- 1¼ teaspoons kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
Instructions
- Combine the corn, bell pepper, jalapeno, cilantro, and green onions in a mixing bowl.
- Drizzle with oil and lime juice. Sprinkle with salt, pepper, and cumin. Stir to coat the vegetables. Serve immediately or refrigerate until ready to serve.
Nutrition
Lisa says
Mary, this sounds so good, but I don’t have fresh corn at the moment. Would it work with canned or frozen corn?
Mary says
Yes, Lisa that will work.