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5
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4
votes
Corn Salad Recipe
For a fresh, vibrant and colorful summer salad, try this irresistible corn salad recipe!
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad
Cuisine:
American
Servings:
8
-10 servings
Calories:
91
Author:
Candace
Equipment
Colander
Large mixing bowl
Ingredients
12
ounces
frozen corn
1 package
1
cup
diced celery
1
red bell pepper
diced
1
jalapeno
* diced
½
cup
chopped green onions
¼
cup
chopped fresh parsley
¼
cup
grated parmesan cheese
3
Tablespoons
lime juice
about 3 small limes
1½
Tablespoons
olive oil
2
cloves
garlic
minced
1
teaspoon
ground cumin
1
teaspoon
hot sauce
* Sriracha or Tabasco
½
teaspoon
red pepper flakes
*
½
teaspoon
kosher salt
or to taste
½
teaspoon
freshly ground black pepper
or to taste
Instructions
Add frozen corn to a colander and run under water to thaw corn. Drain well.
In a large bowl, mix together corn, celery, red pepper, jalapeno*, green onion, and parsley.
Add Parmesan, lime juice, olive oil, garlic, cumin, hot sauce*, red pepper flakes*, salt, and pepper and toss to combine.
Cover and refrigerate for 30 minutes before serving to allow flavors to meld.
Serve with tortilla chips, as a side salad, or with lettuce or chicken as a main dish!
Notes
*If you prefer less spicy, options include:
Removing the seeds of the jalapenos
Add only half of the jalapeno, taste, and add more if you’d like
Taste before adding in the hot sauce and red pepper flakes and add to taste
Nutrition
Calories:
91
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
3
mg
|
Sodium:
231
mg
|
Potassium:
246
mg
|
Fiber:
2
g
|
Sugar:
1
g
|
Vitamin A:
835
IU
|
Vitamin C:
31
mg
|
Calcium:
48
mg
|
Iron:
1
mg