Spicy Corn Salad with Chilies and Cilantro

Search Recipes

Spicy Corn Salad with Chilies and Cilantro

Spicy Corn Salad with Chilies and Cilantro
Number of Servings: 6 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: Dairy Council of CA
Food Groups: Vegetables
Holiday: July 4th
Main Ingredient: Vegetables
Meal Type: Salads & Dressings
Nutrition Content: Low Fat, Low Sodium
Origin: American
Special Features: Quick to Prepare (under 30 minutes)


1 tablespoon Olive oil
4 ears Corn, shaved
1 to 2 Jalapeno chilies, seeded and diced
2 teaspoons champagne Vinegar
4 teaspoons fresh Lime juice
Cayenne pepper
1 Scallion, white and green parts thinly sliced
2 tablespoons chopped Cilantro, fresh
1 cup cherry Tomatoes cut in half


Heat olive oil in a wide skillet; add the corn, jalapenos, and 1/4 tsp salt. Saute over medium heat for 7-8 minutes, until the corn is tender. Transfer to a bowl and toss the warm corn with the vinegar, lime juice, 1/4 tsp salt, and a few pinches of cayenne. When the corn is cool, add the sliced scallion and cilantro. Season to taste with salt. Toss in cherry tomatoes just before serving.

Nutrient Information
Calories: 150
Total Fat: 3 g
Saturated Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat:
Sodium: 15 mg
Carbohydrates: 29 g
Protein: 3 g
Fiber: 3 g
Vitamin A:
Vitamin C:
Calcium: 0

Cook's Notes:

For a spicier salad, add more cayenne or another chili. This salad is a great way to make use of summer corn.