Name: Tasty Summer Jalapeño Corn Salad
Prep time: PT-489620H18M51S
Cook time: 5 min
Total time: PT-489620H18M51S
Ingredients: 6 corn cobs, husked; 1 cup finely diced red onion (approximately half of a large onion); 1/2 cup fresh cilantro leaves, coarsely chopped; 4 jalapeño peppers, seeds discarded, finely chopped; 5 tablespoons red wine vinegar; 3 tablespoons extra virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper, freshly ground; 2-3 tablespoons honey or agave nectar (adjust based on corn sweetness)

Navigating the flavors of summer can be a thrilling culinary adventure, especially when you stumble upon dishes that capture the essence of the season in every bite. The Tasty Summer Jalapeño Corn Salad does exactly that. This delightful dish is a symphony of sweet corn and spicy jalapeños, offering a refreshing and satisfying endeavor for your taste buds. The crispness of the peppers juxtaposed with the tender corn kernels creates a texture lovers’ paradise, while the brightening touch of lime juice and aromatic cilantro harmonizes the flavors beautifully. Whether you’re gathering for a backyard barbecue or planning a spontaneous weeknight dinner, this salad promises to be the star of the meal, adored for its vibrant taste and simplicity.

What truly makes this jalapeño corn salad shine is its ability to transform ordinary ingredients into something extraordinary. The salad whispers promises of longer days and warm nights, and you won’t miss a beat adjusting the heat level to suit your preference. The salad is make-ahead friendly, perfect when you want to prepare a delicious dish without having to rush. This is a dish designed for those who take delight in delicious yet straightforward food.

Why You’ll Love This Tasty Summer Jalapeño Corn Salad

Quick Preparation: Ready in just 15-20 minutes, perfect for last-minute gatherings or as a fast side dish.
Fresh Summer Flavors: Combines sweet corn with spicy jalapeños and zesty red onion, reminiscent of summer in each bite.
Make-Ahead Friendly: Prepare in advance and let it chill; flavors only get better over time.
Simple Ingredients: Everyday items found at your local grocery store turn into something special.
Customizable Heat Level: Adjust jalapeños to taste; make it as mild or spicy as desired.

Preparation Phase & Tools to Use

Before embarking on making this flavorful salad, it’s important to set up your kitchen for success. Start by clearing your kitchen workspace to accommodate ample room for prepping the vegetables and other ingredients. Ideally, use a spacious cutting board and a sharp chef’s knife for efficient chopping. Having a large pot is essential for boiling the corn cobs, while a big bowl is needed for mixing all the ingredients together. Don’t forget a measuring cup and spoons for the precise mixing of vinaigrette ingredients to ensure the flavors are perfectly balanced. With the right tools in place, your salad preparation will be smooth and enjoyable.

Ingredients

6 corn cobs, husked
1 cup finely diced red onion (approximately half of a large onion)
1/2 cup fresh cilantro leaves, coarsely chopped
4 jalapeño peppers, seeds discarded, finely chopped
5 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 teaspoon black pepper, freshly ground
2-3 tablespoons honey or agave nectar (adjust based on corn sweetness)

Instructions

Step 1: Cooking the Corn

Start by filling a large pot with water and bring it to a rolling boil. If you wish to enhance the sweetness of the corn, consider adding a pinch of sugar to the boiling water. Once the water has reached a boil, immerse the corn cobs in the pot and allow them to cook for 5 minutes. After cooking, promptly drain the water and leave the corn to cool slightly, ensuring it’s easy to handle.

Step 2: Preparing Additional Ingredients

As the corn cools, prepare the supporting stars of this dish. Finely chop the red onions, jalapeños, and cilantro. Measure out the red wine vinegar and olive oil, and have the salt, pepper, and honey or agave nectar at the ready.

Step 3: Removing the Corn Kernels

Once the corn is manageable to the touch, run a sharp knife closely along the cob to remove the kernels. Aim for efficiency—keeping sufficiently close without cutting into the cob itself.

Step 4: Combining Ingredients

With the kernel removal complete, transfer them to a large mixing bowl. Introduce the chopped onions, jalapeños, and cilantro to the bowl. Pour in the vinegar and olive oil before seasoning with the kosher salt and fresh black pepper. Thoroughly toss the mixture to achieve a balanced mixture of flavors and textures. Add honey or agave nectar to adjust the sweetness, making sure it balances well with the vinegar’s tartness.

Step 5: Infusing Flavors

To let the flavors meld, prepare the salad a couple of hours prior to serving. This resting time is essential for the ingredients to infuse beautifully, delivering a more cohesive taste. For serving, you can chill the salad to enjoy it cold or allow it to reach room temperature based on preference.

Variations

Protein: Add grilled chicken or shrimp to convert the salad into a light main dish.
Vegetables: Consider introducing diced avocado or bell peppers for an added creaminess and sweetness.
Spices: Sprinkle paprika or add a hint of cumin to diversify the flavor profile further.

Cooking Notes

Avoid overcooking the corn to maintain a balance of crisp tenderness.
Modify jalapeño amounts to suit your preferred spice level, and taste test before adding fully.

Serving Suggestions

Pair this salad with grilled proteins like chicken or fish to complement the mild spice.
Serve alongside other summer dishes like potato salad or coleslaw for a complete cookout menu.

Tips

Reserve some cilantro and jalapeño slivers for garnish to enhance visual appeal.
Ensure all the vinaigrette components, salt, and sweeteners are fully mixed and adjusted per taste.

Prep Time, Cook Time, Total Time

Prep Time: 10-15 minutes
Cook Time: 5 minutes
Total Time: 15-20 minutes

Nutritional Information

Calories: 400-450
Protein: 8-10 g
Sodium: 1 teaspoon kosher salt

FAQs

How can I make this salad less spicy?

For a milder version, remove seeds and membranes from the jalapeños or replace them with bell peppers.

Can I use canned corn for this salad?

Yes, but be sure to drain and rinse it well to remove any excess sodium or canning liquid.

What’s the best way to store leftovers?

Place any leftover salad in an airtight container and refrigerate. Consume within 3 days for best flavor.

Can I freeze this jalapeño corn salad?

Freezing is not recommended as it may alter the texture of the fresh vegetables.

Conclusion

This Tasty Summer Jalapeño Corn Salad is truly a summer gem, capturing the essence of sunny days and garden-fresh vegetables. Offering the perfect meld of sweet and spicy flavors, it’s an easily customizable dish suited for a range of occasions, from casual weekday dinners to celebratory barbeques. We encourage you to try it out, share your own twists and variations, and let us know how you enjoyed it. And remember, whether you’re a spice enthusiast or prefer things milder, this salad adapts beautifully to your taste, so dig in and relish every vibrant mouthful!