Southwest Corn Salad
This is a great side dish for tacos or Mexican dinner night. It is also a great side to bring to a gathering. Even the kids enjoyed it, which is always a win in our house! ENJOY!
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!