Description
A refreshing and flavorful Spicy Corn Salad that combines fresh ingredients for a delightful dish.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears of corn) or 1 can (15 oz) of corn, drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (adjust to taste)
- 1/4 cup lime juice (about 2 limes)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 avocado, diced (optional)
Instructions
- If using fresh corn, bring a pot of water to a boil. Add corn and cook for 3-5 minutes until tender. Drain and cool. If using canned corn, simply drain and rinse.
- In a large bowl, combine the corn, cherry tomatoes, red onion, cilantro, and jalapeño.
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the corn mixture and toss gently to combine.
- If using avocado, gently fold it in just before serving to avoid mashing.
- Chill in the refrigerator for at least 30 minutes to allow flavors to meld. Serve cold or at room temperature.
Notes
- For a smoky flavor, add 1/2 teaspoon of smoked paprika to the dressing.
- Substitute black beans for a heartier salad and additional protein.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: varies
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg