Southwestern Corn Salad
I absolutely love corn, especially in late Summer, early Fall as it is as fresh as can be. Always looking for amazing side dishes to make when I make tacos. Usually I do my go to guacamole, that by the way, my 3 years made almost 100% by herself last night. That is how many times we have made it. She can tell you everything that goes into it and do the steps to put it all together. I cut the avocados, obviously, but she is getting very good at it.
Anyway, I am always looking for other side dishes beside the guac to go with the taco dinner. We like rice and beans but I like something fresh and new too. Last night I came up with this awesome Southwestern Corn salad. It is light, fresh, crunchy, flavorful and the best part is that the whole family loved! That is a true win in our house!
This salad can be served hot, at room temp or even chilled and would still be great. Which means not only is it great for the weeknight meal, but it would be great to take as a side dish to the next gathering. It comes together with a few ingredients, that you will already have, especially if you are doing taco night. Great way to get the kids some veggies too!
Chef’s Tip- Whenever you are using lime, watch your salt. Season on the soft side to start. After you add the lime, than adjust the seasoning again if it needs it. Otherwise, you can end up with a salty salad.
Southwest Corn Salad
Ingredients
- 4 ears fresh corn cut off the cob or 4 cups frozen corn, thawed
- 2 cloves garlic minced
- 1 red bell pepper small diced
- 1 jalapeno small diced
- 1 small red onion small diced
- 2 limes juiced
- 1 bunch green onions whites sliced for the salad, greens sliced for garnish
- 1 tsp cumin
- 2 tbsp cilantro rough chopped
- Kosher salt to taste
- Cracked black pepper freshly cracked to taste
- 1 tbsp olive oil
Instructions
- Heat the olive oil in a medium saute pan. Add the garlic, peppers and red onion to the pan and lightly saute. Season with kosher salt and cracked black pepper. Saute for 1-2 minutes.
- Add the corn to the pan and heat through, even slightly brown some of the kernels. Saute for about 3-5 minutes.
- Add the lime juice, whites of the green onions and the cumin. Stir everything in together and check the seasoning. Seasonal with kosher salt and cracked black pepper, if needed. Lastly, mix in the rough chopped cilantro, right at the end.
- Serve hot right away, garnished with greens of the green onions. You can also serve at room temp or you can chill it down and serve chilled or at room temp later on. ENJOY!
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