Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food.

Ds R.

Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 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
  • Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.

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  • Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.

Nutrition Facts

174 calories; protein 3g; carbohydrates 15.8g; fat 12.4g; cholesterol 30.5mg; sodium 97.3mg. Full Nutrition
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Reviews (117)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/04/2007
I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompaniment, I had no idea it would be the hit that it was. Everyone who tried it ended up getting seconds. My husband voted it "a keeper"; he just asked that I saute' the onions a little longer next time as he's not a big fan of crunchy onions, preferring them softer. I only made one change to this recipe and that was to use frozen corn, which I "nuked" to thaw out before adding it to the other ingredients waiting in the skillet. The only reason was that it's not "corn season" yet, and I was too impatient to wait that long to give it a try. Read More
(95)

Most helpful critical review

Rating: 3 stars
08/13/2004
The cilantro in this recipe is overpowering. Read More
(17)
167 Ratings
  • 5 star values: 106
  • 4 star values: 42
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
05/04/2007
I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompaniment, I had no idea it would be the hit that it was. Everyone who tried it ended up getting seconds. My husband voted it "a keeper"; he just asked that I saute' the onions a little longer next time as he's not a big fan of crunchy onions, preferring them softer. I only made one change to this recipe and that was to use frozen corn, which I "nuked" to thaw out before adding it to the other ingredients waiting in the skillet. The only reason was that it's not "corn season" yet, and I was too impatient to wait that long to give it a try. Read More
(95)
Rating: 5 stars
01/22/2008
Absolutely wonderful. I used what I had on hand: frozen corn (about 3 cups) a little yellow onion and a regular tomato. I sauted the corn onion and garlic in 2 T butter and then added the tomato jalepeno cilantro (about a 1/4 bunch) chopped green onion and lemon pepper and salt. Yummy! Read More
(75)
Rating: 4 stars
08/10/2010
Great salad! I had some left over roasted corn so I used that vs. microwaving. I also left out the melted butter and did a dressing made of olive oil, lime juice and a bit of sugar whisked together with a few dashes of salt and pepper. I poured that over top and let the salad chill for a couple hours before serving. I would definitely make this again. Read More
(50)
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Rating: 5 stars
09/30/2005
A great light side dish! Perfect served chilled. I grilled the ears of corn, added avocado and black-eyed peas, and took out the peppers and it was very good. Read More
(25)
Rating: 5 stars
07/05/2009
I added a little lime juice cut way back on the butter left out the jalepeno (kids were eating this) and added diced red peppers. I also pickeled the red onions in rice wine vinegar over night then added them to the salad. AWESOME!!!!! Read More
(18)
Rating: 3 stars
08/13/2004
The cilantro in this recipe is overpowering. Read More
(17)
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Rating: 5 stars
01/26/2009
Black beans never hurt this recipe either. Read More
(17)
Rating: 5 stars
05/24/2006
Delicious salad. I sauted the corn (after boiling the ears of corn and cutting off cob) red bell pepper and red onion in the butter for about 5 minutes. I didn't use the garlic. Then after this mix chilled... I added the cilantro and tomato and spices. I served it in the center of a bed of leaf lettuce salad. The presentation was pretty and it was a hit at a dinner party. Read More
(14)
Rating: 5 stars
08/01/2004
Excellent side dish to our enchiladas. Read More
(9)
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