This is a fresh, crisp, and colorful frozen corn salad. The cilantro and jalapenos give this salad a nice bite. A quick and super easy salad to have on a hot summer day. Also a great addition to a summer BBQ, though I eat this salad year round. Recipe inspired by Rita Reifenstein's Corn Salad recipe.

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Recipe Summary test

prep:
20 mins
additional:
30 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeno.

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  • Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.

Nutrition Facts

167 calories; protein 3.6g; carbohydrates 22.6g; fat 8.6g; cholesterol 4.1mg; sodium 151.9mg. Full Nutrition
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