Apr 222013
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Corn and Jalapeno Salad


I have got a major savory tooth, and one of my favorite ways of eating corn is with a generous squeeze of lime and a sprinkling of coarse salt. By adding some common Mexican flavors, you can turn a simple corn side dish into a zesty Corn and Jalapeno Salad with lots of fresh vegetables thrown in.


[Tip: Chilli peppers freeze really nicely. I buy a whole bunch of fresh Jalapenos and drop them into the freezer (well-sealed in a freezer bag) ready to use whenever I need them.]





(Serves 4 as a side dish)




250-300g frozen corn, cooked in lightly salted water according to instructions

1 red bell-pepper, finely diced

1 fresh jalapeno chilli pepper, deseeded and finely sliced

2 Tbsp fresh coriander leaves, roughly chopped

Juice of half a lime (or more, to taste)

Generous pinch of salt (to taste)




  1. To prepare your corn, you have two options. (A) Defrost it in a colander (placed in a bowl) in your refrigerator for 2-4 hours; or (B) Boil the corn in salted water, drain, and let cool.
  2. Once the corn is defrosted/cool, put it in a bowl and add the rest of the ingredients.
  3. Stir well to combine. Taste and adjust the lime and salt if necessary.
  4. Let the corn salad sit in the fridge for a few hours before serving to allow the flavors to develop.


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