Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Get read to fall in love with this vegan Corn Salad with Jalapeno and Cilantro Dressing with cherry tomatoes, red onion and bell pepper. It will totally put you in the mood for easy summer evenings. #vegan #cornsalad #corn #sidedish #summer #easy #picnic #barbecue #20minuterecipe

Mexican Corn Salad


  • Author: Katie Webster
  • Total Time: 20 minutes
  • Yield: 8 servings 1x

Description

Get read to fall in love with this Mexican Corn Salad with Jalapeno and Cilantro Dressing with cherry tomatoes, red onion and bell pepper. It will totally put you in the mood for easy summer evenings.


Ingredients

Scale
  • 8 ears corn, shucked
  • 2 teaspoons cumin seeds
  • 1 clove garlic, peeled
  • ½ to 1 jalapeño, stem removed
  • 1 bunch cilantro
  • 2 tablespoon red wine vinegar
  • 1 teaspoon salt
  • ½ cup extra-virgin olive oil
  • 1 orange bell pepper, finely diced
  • 1 cup halved cherry tomatoes
  • ½ cup finely diced red onion

Instructions

  1. Bring a kettle of water to a boil. Set a bowl of ice water next to stove.
  2. Place corn in a large skillet. Pour boiling water over the corn, cover, set over high heat and simmer until just crisp tender, 4 to 6 minutes. Remove the ears of corn from the boiling water and transfer to the ice bath.
  3. Drain corn well. Pat corn dry with a clean towel, and remove kernels from the corn with a sharp knife.
  4. Meanwhile, place cumin in a small skillet and set over medium heat. Toast cumin, swirling pan until fragrant, and the seeds crackle and start to smoke a little but, but not burn, 1 to 2 minutes. Immediately transfer the cumin to a food processor fitted with a steel blade attachment.
  5. Turn food processor on, drop garlic and jalapeno through the feed tube and allow to process until chopped. Remove lid, add cilantro, vinegar and salt. Process until chopped. Scrape sides and turn motor on again. Drizzle in oil and continue processing until the mixture forms a green paste.
  6. Toss the corn, cilantro dressing, bell pepper, cherry tomatoes and red onion in a large bowl.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side dish
  • Method: Stove top
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup
  • Calories: 222
  • Fat: 15
  • Carbohydrates: 20
  • Fiber: 2
  • Protein: 3

Keywords: mexican corn salad,vegan corn salad,

FREE E-BOOK: Best Weeknight Dinners

Yours free when you subscribe to our weekly newsletter

We respect your privacy.