Fresh corn salad

Lynn Socko


I just can't get enough fresh corn this time of year. This is what I whipped up today using things I had on hand. Don't skip the lime juice, that's what brings it all together.

★★★★★ 2 votes
3-4 cups
20 Min
No-Cook or Other


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2 c
fresh corn off the cob (abour 5 lg ears)
fresh jalapeno
red bell pepper
1/2 small
red onion
2 Tbsp
finely chopped fresh cilantro
1 can(s)
(15 oz) goya small red beans, opt
1/2-1 tsp
lime juice
cracked black pepper and salt to taste
1/2 tsp
mccormicks mesquite grilling season

How to Make Fresh corn salad


  • 1Remove corn from cobs and place in large bowl. Finely dice red bell, jalapeno, onion, and cilantro. You can remove the seeds from the jalapeno if desired to reduce heat.
  • 2Drain and rinse beans, you could also use kidney beans or black beans. Add to corn, salt and pepper to taste, add McCormicks grilling season, lime juice and toss.
  • 3Refrigerate for about an hour before serving.

Printable Recipe Card

About Fresh corn salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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