updates 14 May 2021
Fresh Corn Salad is a delicious with a sweet and spicy twist. Best served cold and made with honey, apple cider vinegar, and jalapeño. Perfect for a hot summer day or your next cookout. The jalapeño and honey allow the salad to have a little zest without too much punch. Not only is it delicious, but it is also easy to make and can be made well before any event. The longer it sits, the better the flavor gets!!
How to make Corn Salad:
Start by bringing 6 cups of water to a boil (you want enough water to cover the ears of corn). Peel and clean the fresh ears of corn. Once cleaned, add the corn to the boiling water, and reduce the heat to medium-high for 7 minutes. At the same time, the corn is cooking, chop up the jalapeño and onion. You can leave the seeds if you want more of a kick or remove them if you don't want them too be spicy. In a sauté pan, cook on low for 5 minutes to allow the jalapeño and onion to soften. It adds a fantastic flavor to the Fresh Corn Salad. After the corn is finished cooking (fork tender), cut it off the ears. Combine the corn, jalapeño, onion honey, apple cider vinegar, salt, and pepper. Put in a sealable container in the fridge and allow to sit for a few hours so the amazing flavors can combine!
You can easily adapt this recipe to your taste. If you like a little more "kick," add more jalapeño! If you want it a little sweeter, add more honey. No matter how you like, you can't go wrong. Remember, the flavors need to marinade for a few hours; you can always add more after it has been in the fridge for a few hours.
ENJOY!
Print
Fresh Corn Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Fresh Corn Salad is the perfect blend of sweet and spicy! The sweetness of the honey provides the ideal balance to the kick of the Jalapeño!
Ingredients
- 4 Ears of Corn (3 Cups)
- 2 medium size Jalapeño, de-seeded and diced
- 1/4 cup diced Red Onion
- 2 Tablespoons Honey
- 1 Tablespoon Apple Cider Vinegar
- 1/2 teaspoon Dried Parsley
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
Instructions
- Boil 6 cups of water in a pot large enough to hold 4 ears of corn, and bring to a boil. Once boiling add the Corn and cook for 7 minutes (make sure the corn is fully covered by water)
- Once Corn is done cooking, cut it off the cob and set it aside
- Heat a skillet over medium-low heat with 2 tablespoons of Extra Light Olive Oil.
- Add the Red Onion, sautéing for 2-3 mins, and add the jalapeño, saute for another 5-6 minutes
- Add the Corn, Honey, and Apple Cider Vinegar
- Allow to simmer over low for 10 minutes, remove from heat
- Once cooled store in the refrigerator till ready to serve
- While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
- ENJOY!
Nutrition
- Serving Size: 4
- Calories: 371
- Sugar: 14 g
- Sodium: 171.5 g
- Fat: 1.5 g
- Saturated Fat: 19.2 g
- Unsaturated Fat: .10 g
- Trans Fat: 0 g
- Carbohydrates: 93.4 g
- Fiber: 6.8 g
- Protein: 5.2g
- Cholesterol: 171.5 mg
Keywords: Corn, corn salad, corn salsa, corn with jalapeño, fresh corn salad, summer corn salad, corn salad recipe
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