Prep Time: 10 minutes Cook Time: 8 minutes Total Time: 18 minutes
Serves: 6 Recipe: The Chunky Chef
I use frozen corn (that’s been thawed) in the Fall and Winter months, but when the sweet summer corn is in season… I absolutely use fresh. Just shuck the cob and use a knife to slice the kernels off the cob. On this post I explain, and show, how I do that without having the kernels get absolutely everywhere!
Also, jalapenos are great in this corn salad recipe, but another great option is a large poblano pepper. It’s a more mild flavor, so it’s a great option for those that don’t like any heat.
Ingredients:
- 2 tsp olive oil
- 4 cups frozen corn, thawed (or 5 ears of fresh corn)
- 1/3 – 1/2 cup diced red bell pepper
- 1 – 2 jalapeños, minced
- 1/2 medium red onion, peeled and finely diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp fresh cilantro, minced
- 1 Tbsp lime juice, fresh is best
Directions:
- Heat a 12 inch skillet (cast iron works beautifully here) over MED HIGH heat. Add olive oil and heat through.
- Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown
- Season with salt and pepper and stir in cilantro and lime juice. Serving size is approximately 1/2 – 2/3 cup