Corn Salad Recipe
This easy corn salad recipe is crisp, colorful, and full of zesty lime flavor. Frozen corn keeps it fast, while Parmesan, cumin, garlic, and a little heat make it taste fresh and bold.
Servings: 8 -10 servings
Calories: 91
Equipment
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: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 231mg | Potassium: 246mg | Fiber: 2g | Sugar: 1g | Vitamin A: 835IU | Vitamin C: 31mg | Calcium: 48mg | Iron: 1mg