Jalapeño Cilantro Corn Salad Recipe

Prep:15minCook:10min

Jalapeño Cilantro Corn Salad - a simple but truly satisfying summer side dish. With fresh corn off the cob, red onion, jalapeños and cilantro, this salad is the perfect make-ahead recipe everyone will love!

Updated at: Sun, 27 Jul 2025 23:36:37 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories99.4 kcal (5%)

Total Fat5.8 g (8%)

Carbs11.9 g (5%)

Sugars7.3 g (8%)

Protein1.2 g (2%)

Sodium6.1 mg (0%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

6 earscorn

shucked

1 cupred onion

small-diced

5 tablespoonsred wine vinegar

3 tablespoonsextra virgin olive oil

1 teaspoonblack pepper

freshly ground

½ cupfresh cilantro leaves

rough chopped

4Jalapeño peppers

finely diced, seeds removed

2 tablespoonhoney

or agave nectar, The amount of honey needed is directly related to the sweetness of the corn Sweeter corn will require less honey

Instructions

Step 1

1. In a large pot of boiling water, cook the corn for 5 minutes and drain.

Step 2

2. Grill corn on high on a BBQ until there is some blackening of kernals. Remove and allow to cool.

Step 3

3. When the corn is cool enough to handle, cut the kernels off the cob, cutting close enough to the cob to remove the kernels but not so close that you remove the husk with it.

Step 4

4. Toss the kernels in a large bowl with the red onions, jalapeño peppers, cilantro, vinegar, olive oil, salt and pepper. Taste and then start adding the honey or agave nectar as desired. The sweetness should balance out the vinegar.

Step 5

5. Make a few hours a head so the flavors infuse together. Chill and serve cold or leave out and serve at room temperature.