updates 14 May 2021
Fresh Corn Salad with a sweet and spicy twist to your corn. Served cold with honey, apple cider vinegar and jalapeño. Perfect for a hot summer day or you next cookout. The jalapeño and honey allows the salsa to have a little zest with out to much of a punch. Not only is it delicious, it is easy to make and can be made well in advance of any event. The longer it sets the better the flavor gets!!
How to make Fresh Corn Salad:
Start with fresh ears of corn, peal and clean them. While doing so set a pot on the stove with about 6 cups of water and bring it to a boil. You want enough water to cover the ears of corn. Once cleaned add the corn to the boiling water, reduce the heat to medium-high and for 7 minutes. While 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 it to spicy. In a sauté pan cook on low for 5 minutes to allow the jalapeño and onion to soften. This add amazing flavor to the Fresh Corn Salad. Once corn is done cut the corn 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!
This is easy adaptable to your taste. If you like the punch then you can certainly add more jalapeño or just leave the seeds! If you want it a little more sweet add a bit 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!
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Fresh Corn Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
This Fresh Corn Salad is the perfect blend of sweet and spicy! The sweetness of the honey provides the perfect 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, bring to a boil. Once boiling add the Corn and cook for 7 minutes (make sure 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 tablespoon Extra Light Olive Oil.
- Add the Red Onion, sautéing for 2-3 mins, add the jalapeño and sauce 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!
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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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