Fresh Corn Salad

2 bowls of Corn Salad, corn, jalapeño and honey mixed together. Jalapeno and a yellow towel in the background.

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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!


Units Scale
  • 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


  1. 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)
  2. Once Corn is done cooking, cut it off the cob and set it aside
  3. Heat a skillet over medium-low heat with 2 tablespoons of Extra Light Olive Oil.
  4. Add the Red Onion, sautéing for 2-3 mins, and add the jalapeño, saute for another 5-6 minutes
  5. Add the Corn, Honey, and Apple Cider Vinegar
  6. Allow to simmer over low for 10 minutes, remove from heat
  7. Once cooled store in the refrigerator till ready to serve
  8. While this dish is AMAZING served Cold, it is also Delicious served warm, your choice
  9. ENJOY!


Keywords: Corn, corn salad, corn salsa, corn with jalapeño, fresh corn salad, summer corn salad, corn salad recipe