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Corn Jalapeño Salad

Corn Jalapeno Salad

This is one of the most refreshing side dishes to make in the summer, especially when good quality corn can easily be found in local grocery stores. It is very appetizing and appealing to look at. It has all the taste elements of sweetness from the corn, acidity (sourness) from the lemon juice, and saltiness from the … salt. Sometimes we leave out the jalapeño because the purple onions are spicy enough. The cilantro and onions also give it an awesome fragrance that will be a great hit in your house. And best of all, it is incredibly healthy!


4 whole sweet corns (on the cob)
1 jalapeño pepper seeded
1/2 cup finely chopped purple onions
1/4 cups chopped cilantro
1 tablespoon cider vinegar
1 tablespoon olive oil
Sea salt (or lemon flavoured salt)
Fresh ground pepper
4 tablespoons lemon juice


1 red bell peppers (chopped)
Cherry tomatoes (halved or quartered)


  1. Bring water to boil and cook sweet corn for 8 mins. Dunk in ice cold water bath to prevent overcooking.
  2. Cut the kernels off the corn into a large mixing bowl.
  3. Mix all other ingredients and serve.

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