Jalapeño and Roasted Corn Salad

Jalapeño and Roasted Corn 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, like our Marinated Skirt Steak Street Tacos or Blackened Garlic Shrimp Tacos.

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!


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
This corn salad is perfect as a side or add it as a topping to your favorite tacos!

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Jalapeño and Roasted Corn Salad

Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time






  • 3 medium 3 ears of corn

  • 2 tbsp 2 butter

  • 1 medium 1 onion

  • 1 1 red bell pepper

  • 1 1 jalapeno pepper

  • 1 tsp 1 salt

  • ½ tsp black pepper

  • 1 tsp 1 lime juice

  • ¼ cup cilantro


  • 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!

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