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Fried Corn Salad


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Rate this recipe 4.5/5 (24 Votes)


  • 1 tablespoon vegan margarine
  • 2 cups cooked corn kernels
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped celery
  • 1/4 cup chopped peeled cucumber
  • 2 tablespoons chopped scallions
  • 1/2 small jalapeno, seeded and minced, optional
  • 1 tablespoon minced fresh dill weed
  • 1/2 teaspoon ground cumin
  • Juice from 1/2 lemon
  • 2 tablespoons red wine vinegar
  • 2 teaspoons olive oil
  • Salt and black pepper



Step 1

1. Heat the margarine in a medium skillet over medium-high heat. Add the corn, stirring to coat with the margarine. Cook, stirring occasionally, 10 to 12 minutes, or until golden brown. Remove from the heat and transfer the corn to a medium bowl. Add the bell pepper, celery, cucumber, scallions, and jalapeno, if using. Toss to combine.

2. In a small bowl, combine the dill, cumin, lemon juice, vinegar, olive oil, and salt and pepper to taste. Mix well, then pour over the vegetables and toss to combine. Taste and adjust the seasonings. Serve warm or cold

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