Cilantro Corn Salad

A fresh and delicious twist on sweet corn, this salad pairs perfect with your favorite summer meals! 

Anyone who knows me, knows I’m obsessed with tacos. However, I can get bored with the traditional beans and rice for sides. This week, I am attempting to copy these delicious Swordfish tacos I had on our honeymoon in Oahu last year, and I wanted a new side to go with them. This corn salad is so fresh and light, and has so much flavor, it will be the perfect complement to fish tacos!

Ingredients 

  • 5 ears of corn, husked
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, diced and seeds removed
  • 1 package queso fresco, crumbled
  • 1/2 cup cilantro, chopped
  • 2 Tablespoons olive oil
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

Directions 

  1. In large pot, boil water. Once boiling, carefully add in corn cobs. Turn heat to medium and allow to cook for 5-6 minutes. Remove corn from water, allow to cool.
  2. Meanwhile, in a large bowl, mix bell pepper, jalapeno, onion, cilantro, and queso fresco.
  3. Using a knife, carefully remove corn from off the cob. Mix into large bowl,breaking up larger pieces as you stir.
  4. In a small bowl, combine oil, lime juice, and seasonings. Stir well to combine.
  5. Pour seasoned oil over salad, mixing well.
  6. Refrigerate for at least one hour, and enjoy!

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