How do you take advantage of seasonal produce? Find delicious recipes like this, of course! Corn on the cob is one of the quintessential summer vegetables and loved by pretty much everyone…except those who have dental issues or teens with braces. And since we’ve gone about 6 straight years of having a kid in braces, I find very creative ways to use that fresh corn that doesn’t require eating it off the cob — this fresh Tex-Mex corn salad is going to be a summer staple as long as that corn is available.
I was told this salad is similar to Chipotle’s corn salad, but it’s been a while since I had it, so I’ll have to take my teenager’s word for it. I love the freshness and the versatility of this salad. We had it as a side for tacos, but one of my kids made a bowl (like they would at Chipotle), one put it in their taco, and I did indeed eat it on the side.
How to Switch up the Fresh Tex-Mex Corn Salad
I can’t tell you how this almost went Mediterranean. Even the Calabrian chili signifies that I was extremely conflicted about flavors. Here’s what you can do to switch this up:
- Make it Mediterranean: Use the same amount of bell pepper instead of jalapeno and add feta cheese.
- Make it Southern BBQ: Stir in 2 tablespoons each mayo and sour cream with a 1/4 teaspoon each of garlic powder, onion powder, paprika, and salt.
- Make it a chunky salsa: Add diced fresh tomatoes, diced avocado and diced red onion and serve with chips.
There’s a lot you can do with fresh corn and the best part is that it keeps for hours and even days in the fridge, so it’s perfect for a make-ahead or a potluck!
Try this Fresh Tex-Mex Corn Salad and let me know what you think in the comments below.
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Fresh Tex-Mex Corn Salad
- Total Time: 13 minutes
- Yield: 6 servings 1x
Ingredients
4 ears of corn, corn removed from the cob – about 4 cups
1 tablespoon canola oil
1 mild small jalapeno pepper, diced – about 2 tablespoons
1/3 cup fresh chopped cilantro
1/2 teaspoon kosher salt
Zest and juice of 1 lime
2 teaspoons Calabrian chili paste
Instructions
Remove corn from the ear. Heat a medium skillet over medium heat and add 1 tablespoon of canola oil.
Add the corn and saute for 3 minutes, just enough to take the raw out of the corn, but keep the crunch.
Turn off the heat and transfer the corn to a serving bowl and add the remaining ingredients. Stir and serve at room temperature.
- Prep Time: 10 minutes
- Cook Time: 3 minutes