Spicy CORN Salad
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A spicy, tangy Mexican-inspired corn salad with Tajín, tomatoes, and fresh herbs. Perfect as a side dish for summer gatherings.
Ingredients
- 8 cobs white or yellow corn
- 473 ml grape or cherry tomatoes halved
- 0.25 large red onion thinly sliced
- 118 ml fresh cilantro roughly chopped
- 59.1 ml freshly squeezed lime juice
- 59.1 ml extra-virgin olive oil
- 2 serranos or small jalapeños very thinly sliced
- 7.39 ml Tajín
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Energy
668 cal
Protein
15.7 g
Carbohydrate
124 g
Fiber
12.2 g
Sugars
1.19 g
Sodium
58.5 mg
Total fat
14.6 g
Saturated fat
2.04 g
Monounsaturated fat
7 g
Polyunsaturated fat
4.3 g
Vitamins & minerals
- Calcium: 12.9 mg
- Iron: 4.55 mg
- Magnesium: 211 mg
- Phosphorus: 350 mg
- Potassium: 487 mg
- Zinc: 3.68 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 cobs white or yellow corn
- 59.1 ml freshly squeezed lime juice
- 59.1 ml extra-virgin olive oil
- 7.39 ml Tajín
Prepare
- Halve 473 ml grape or cherry tomatoes
- 0.25 large red onion, thinly sliced
- 118 ml fresh cilantro, roughly chopped
- 2 serranos or small jalapeños, very thinly sliced
Let's Cook
-
Step 1.
In a large bowl, combine the corn kernels, halved grape or cherry tomatoes, thinly sliced red onion, chopped cilantro, lime juice, olive oil, thinly sliced serrano or jalapeño peppers, and 1½ teaspoons Tajín. Toss everything together until well mixed.
-
Step 2.
Taste the salad and add more Tajín if desired for extra heat. Serve immediately, or cover and refrigerate for up to a day before serving.