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    Home » Side Dishes

    Jalapeño and Roasted Corn Salad

    Published: May 5, 2022 · Modified: Dec 17, 2023 by Angela and Mark · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Jalapeño and Roasted Corn Salad is the perfect summer side for a cookout or great to add as a topping to your favorite taco recipe, like our Marinated Skirt Steak Street Tacos or Blackened Garlic Shrimp Tacos.

    Jalapeño and Roasted Corn Salad

    What's in this corn salad?

    This corn salad is packed with flavor, but it's not your typical salad with greens! The main ingredient is obviously the roasted corn. Roasting the corn on the cob, rather than boiling, adds an extra layer of flavor to the whole dish.

    In addition to the corn, this dish has bell peppers and onions, but the spicy kick comes from the diced jalapeños. If you want it a bit spicier, add a serrano pepper in the mix.

    Finally, the salad is finished with some lime juice and cilantro. If you fall into the group of people who don't like cilantro, simply leave it out. But if you love cilantro like us, don't skip it!

    Enjoy!

    We hope that you enjoy this recipe for Jalapeño and Roasted Corn Salad. If you give it a try, leave us a comment below, or tag us on Instagram @cooking_with_wine!

    Jalapeño and Roasted Corn Salad

    Looking for more recipes like this? Check these out:

    • Spicy Grilled Watermelon Salad
    • Mexican Street Corn Pasta
    • Spicy Ginger Garlic Shrimp Skewers
    • Cajun Crab Cakes: Bring the Heat
    • Guacamole From Scratch

    📖 Recipe

    Roasted Corn and Jalapeño Salad

    Jalapeño and Roasted Corn Salad

    This Jalapeño and Roasted Corn Salad is the perfect summer side for a cookout or great to add as a topping to your favorite taco recipe!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Sides
    Cuisine American
    Servings 4 servings
    Calories 137 kcal

    Ingredients
      

    • 3 medium ears of corn
    • 2 tablespoon butter
    • 1 medium onion
    • 1 red bell pepper
    • 1 jalapeno pepper
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 teaspoon lime juice
    • ¼ cup cilantro

    Instructions
     

    • Preheat the oven to 375°F
    • When oven is to temperature, place the corn in – as is right on the rack – and roast for 1 hour
    • Meanwhile, dice onion and peppers. In a large skillet, melt the butter over medium heat and then add the onion and pepper mixture. Cook, stirring often, until the onions are just translucent – about 4 minutes. Remove from heat and set the skillet aside.
    • When the corn is done, remove it from the oven and let it stand for about 10 minutes to cool down. Then shuck the corn, removing all the silk. Using a sharp knife, cut the kernels from each ear of corn. Turn the skillet with the pepper and onion mixture back up on medium and add the corn, salt, and pepper. Cook until completely warmed through, remove from heat, add the lime juice and cilantro, and stir. Check for seasoning and serve in a bowl.
    • This is great served as a side or even IN any form of taco!

    Nutrition

    Calories: 137kcalCarbohydrates: 19gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 641mgPotassium: 330mgFiber: 3gSugar: 7gVitamin A: 1357IUVitamin C: 50mgCalcium: 14mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Classically trained chef, Mark, and wife and food photographer, Angela, are the cooking duo behind Cooking with Wine! Our goal is to create delicious and approachable recipes that you can make at home. We strive to make every meal special!

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