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Fresh Frozen Corn Salad with Cilantro and Jalapeño
Gluten Free
Mexican-American

Fresh Frozen Corn Salad with Cilantro and Jalapeño

A vibrant and refreshing corn salad that's perfect for summer BBQs or year-round enjoyment, featuring crisp vegetables, fresh herbs, and a zesty lime-ranch dressing.
Gluten Free
Mexican-American

Fresh Frozen Corn Salad with Cilantro and Jalapeño

A vibrant and refreshing corn salad that's perfect for summer BBQs or year-round enjoyment, featuring crisp vegetables, fresh herbs, and a zesty lime-ranch dressing.

50 minutes

Prep Time

0 minutes

Cook Time

easy

Level

Serves 4

Servings

50 minutes

Prep Time

0 minutes

Cook Time

easy

Level

Serves 4

Servings

This colorful frozen corn salad brings together the sweetness of corn with the freshness of crisp vegetables and herbs. The combination of cilantro and jalapeños adds just the right amount of kick, while the lime-ranch dressing ties everything together beautifully. It’s the perfect side dish for summer gatherings, though I find myself making it throughout the year whenever I crave something light and refreshing. The best part? It gets better as it sits, making it ideal for meal prep or entertaining.

Ingredients

  • frozen corn
    2
    cups
  • cucumber
    1
    cup
  • Roma tomato
    ¾
    cup
  • green bell pepper
    ¾
    cup
  • red onion
    ¼
    cup
  • fresh cilantro
    ½
    cup
  • jalapeño pepper
    1
    whole
  • fresh lime juice
    2
    tablespoons
  • ranch salad dressing
    ¼
    cup

Tips

  1. Add diced avocado just before serving for extra creaminess and nutrition.

  2. Substitute the ranch dressing with a lime vinaigrette made from olive oil, lime juice, and cumin for a lighter version.

  3. Include black beans or chickpeas to make this a more substantial main dish salad.

  4. Try using fresh corn kernels cut from the cob when in season for even better flavor and texture.

Storage

Store covered in the refrigerator for up to 3 days. The salad is best served within 24 hours for optimal texture and freshness. Stir before serving as ingredients may separate.

Steps:

Prepare the vegetables

In a large mixing bowl, combine the frozen corn, chopped cucumber, seeded and chopped Roma tomato, chopped green bell pepper, and diced red onion if using. Mix gently to distribute evenly.

Add herbs and spices

Stir in the chopped fresh cilantro and diced jalapeño pepper, adjusting the amount of each to your taste preference.

Dress the salad

Sprinkle the fresh lime juice over the salad mixture, then add the ranch dressing. Stir everything together until well coated and evenly combined.

Chill and serve

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled as a side dish or light lunch.

Nutritions

  • Calories

    145 kcal

    Energy

    607 kJ

    Protein

    4.2 g

    Fat

    6.8 g

    Carbohydrates

    22.5 g

    Fiber

    3.1 g

    Sugars

    8.3 g

    Salt

    0.4 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add diced avocado just before serving for extra creaminess and nutrition.

  2. Substitute the ranch dressing with a lime vinaigrette made from olive oil, lime juice, and cumin for a lighter version.

  3. Include black beans or chickpeas to make this a more substantial main dish salad.

  4. Try using fresh corn kernels cut from the cob when in season for even better flavor and texture.

FAQ

Yes, absolutely! Use 2 cups of fresh corn kernels cut from the cob. You can use them raw or lightly blanch them for 2 minutes in boiling water for a slightly softer texture.
Simply substitute the ranch dressing with a vegan alternative or make a lime vinaigrette using olive oil, lime juice, salt, and pepper.
Yes, this salad is perfect for meal prep! It can be made up to 2 days ahead and actually improves in flavor as it sits. Just give it a good stir before serving.
This corn salad pairs wonderfully with grilled meats, fish tacos, BBQ dishes, or can be enjoyed on its own as a light lunch. It’s also great with tortilla chips as a dip-style appetizer.