- Prep-time: / Ready In:
- Makes 4 cups
- Serving size: 1 cup
- Print/save recipe
Perk up a picnic or afternoon barbecue with this refreshing corn and tomato salad. The juicy kernels are tossed with tangy scallions, fresh cilantro, and tart lemon juice to brighten up the earthy flavors of the produce, while chopped jalapeño gives the medley a spicy kick. This summery salad is ideal for spooning onto tortilla chips, topping plant-based tacos, or piling onto whole grain toasts for a snack. To make it extra hearty, add a can of drained black beans and a dash of chili powder or cumin for a tasty Mexican-inspired meal.
Tip: To thaw frozen corn, place kernels in a colander and pour boiling water over it; drain and let cool.
For more creative corn recipes, check out these tasty ideas:
- Dilled Veggie Toasts
- Tamales-Inspired Waffles with Black Bean Hash
- Grilled Street Corn Pizza
- Or take a look at our full collection of corn recipes
Ingredients
- 4 cups fresh or thawed frozen corn kernels
- 2 cups chopped roma tomatoes
- ½ cup thinly sliced scallions
- ¼ cup chopped fresh cilantro
- 2 tablespoons lemon juice
- 1½ teaspoons finely chopped jalapeño
- ¼ teaspoon garlic powder
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a medium bowl combine the first seven ingredients (through garlic powder). Season with salt and black pepper. Serve at room temperature or slightly chilled.
Per serving (1 cup): 152 calories, 33 g carbohydrates, 6 g protein, 2.2 g total fat, 0.5 g saturated fat, 0 g cholesterol, 177 mg sodium, 4.7 g fiber, 12.5 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 2 votes)I’ve used this recipe for years and I add Italian dressing and let it marinate in the fridge a few hours before serving.
Delicious and so few ingredients and no summer cooking...I loved it.