Fresh Frozen Corn Salad with Cilantro and Jalapeño
Make this refreshing frozen corn salad with cilantro, jalapeño, and lime-ranch dressing in just 20 minutes. Perfect for BBQs, meal prep, and summer entertaining.
Frequently asked questions
＋ − Can I use fresh corn instead of frozen?
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.
＋ − How can I make this salad vegan?
Simply substitute the ranch dressing with a vegan alternative or make a lime vinaigrette using olive oil, lime juice, salt, and pepper.
＋ − Can I prepare this salad in advance?
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.
＋ − What can I serve this salad with?
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.
Fresh Frozen Corn Salad with Cilantro and Jalapeño
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
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.
- 2
Stir in the chopped fresh cilantro and diced jalapeño pepper, adjusting the amount of each to your taste preference.
- 3
Sprinkle the fresh lime juice over the salad mixture, then add the ranch dressing. Stir everything together until well coated and evenly combined.
- 4
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.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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