Name: Tasty Summer Jalapeño Corn Salad
Prep time: PT-492267H28M15S
Cook time: 5 min
Total time: PT-492267H28M15S
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)

Description

This Tasty Summer Jalapeño Corn Salad is the perfect blend of sweet corn, spicy jalapeños, and fresh ingredients, ideal for summer gatherings.

Ingredients

Scale

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

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.
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.
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.
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.
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.

Notes

This salad can be made ahead of time and refrigerated. It’s best served chilled or at room temperature.

Prep Time: 10-15 minutes
Cook Time: 5 minutes
Category: Salad

Nutrition

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