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close up on white bowl of roasted corn salsa with chips for dipping
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Mexican Corn Salad

This Mexican Corn Salad is a perfect blend of charred and fresh elements, with a zesty lime dressing that ties everything together.
Course Appetizer, Salad, Side Dish
Cuisine American, Mexican, Tex-Mex
Keyword salad, salsa, corn
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 122kcal
Author Nicole Burkholder

Ingredients

  • 3 cups white corn frozen
  • 4 Anaheim peppers
  • 1 bell pepper red, yellow or orange bell pepper
  • 1/2 large red onion
  • 2 Tbsp cilantro chopped
  • 3 Tbsp olive oil
  • 2 limes juice
  • salt and pepper to taste
  • 1 jalapeno pepper optional

Instructions

  • In a large skillet, cook the corn until it starts to brown.  Set aside to cool.
    3 cups white corn
  • Grill or broil the Anaheim peppers until the skin begins to blister and blacken.
    4 Anaheim peppers
  • Put them in a plastic bag or covered container to steam. When they are cool enough, remove the skin, ribs and seeds.
  • Dice cooked peppers, bell pepper, onion and jalapeno pepper if adding
    1 bell pepper, 1/2 large red onion, 1 jalapeno pepper
  • Mix all the remaining ingredients together in a salad bowl and dress with olive oil and lime juice. Add salt and pepper to taste. Chill until ready to serve.
    2 Tbsp cilantro, 3 Tbsp olive oil, 2 limes, salt and pepper to taste

Nutrition

Calories: 122kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 96mg | Potassium: 209mg | Fiber: 3g | Sugar: 7g | Vitamin A: 501IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1mg