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Corn Salad


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Rate this recipe 4.6/5 (14 Votes)


  • Dressing:
  • 16 oz. frozen corn
  • 1 jalepeno – diced with seeds
  • 2 cloves garlic – chopped
  • 1 large onion – sliced
  • 1 tbs. butter
  • 1/4 cup fresh Italian parsley – chopped
  • Zest of 1 lime
  • Ground cumin
  • Salt
  • Pepper
  • Juice of 1 lime
  • 1 tbs. balsamic vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper


Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

For Corn:

Thaw the corn in a colander over a large bowl.

Heat a large frying pan and add the sliced onion and diced jalapeño. Let the onion get golden on the edges; then add the butter and garlic. When the garlic is fragrant turn off the heat and set the mixture in a bowl.

Heat a large griddle and place the corn single layer. Dust with the ground cumin, dash of salt and pepper; when the corn slightly golden flip and do the same on the other side.

Place in a bowl; zest the lime and add the onion mixture and toss.

Juice the lime in a small bowl and add the balsamic vinegar, salt, pepper and stir.

Pour over the salad and toss.

Garnish with the chopped parsley.

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