Spicy Corn Salad Recipe

Name: Spicy Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 6 ears corn; 2 jalapeno peppers, roasted & peeled; 2 green onions, minced; 1/3 cup fresh cilantro, minced; 1 1/2 cups cherry tomatoes, halved; 1/2 ripe avocado, sliced; 1 teaspoon Dijon mustard; 1 clove garlic, crushed; 2 tablespoons fresh lemon juice or 2 tablespoons lime juice (I prefer lime); 1/2 cup plain nonfat yogurt; 1/2 cup fat free sour cream; 2 teaspoons ground cumin

Servings: persons

6 ears corn
2 jalapeno peppers, roasted & peeled
2 green onions, minced
1/3 cup fresh cilantro, minced
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, sliced
1 teaspoon Dijon mustard
1 clove garlic, crushed
2 tablespoons fresh lemon juice or 2 tablespoons lime juice (I prefer lime)
1/2 cup plain nonfat yogurt
1/2 cup fat free sour cream
2 teaspoons ground cumin

1
Cook the corn in a pot of boiling water.
2
Be careful not to overcook.
3
Drain,& scrape the kernels off the cobs into a bowl.
4
Add peppers, green onions, cilantro and tomatoes& toss.
5
In a food processor, mix the rest of the ingredients until smooth.
6
Add the dressing to the salad& mix lightly.
7
Cover salad with Saran Wrap& refridgerate overnight, to let the flavours combine.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ears corn, 2 jalapeno peppers, roasted & peeled, 2 green onions, minced, 1/3 cup fresh cilantro, minced, and more.

Yes, Spicy Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Corn Salad

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