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


  • 2 c
    fresh corn off the cob (abour 5 lg ears)
  • 1
    fresh jalapeno
  • 1/2
    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


  1. Remove 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.
  2. Drain 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.
  3. Refrigerate 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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