Spicy Corn Salad

⏱ 35 mins 🍽 4 serving(s) 🏷 Snack

This vibrant salad combines sweet corn kernels with roasted jalapeño peppers, fresh green onions, cilantro, and cherry tomatoes. A creamy, tangy dressing made with yogurt, sour cream, lime juice, cumin, and Dijon mustard coats the vegetables. The salad is best prepared in advance, allowing the flavours to meld together in the refrigerator overnight for a more developed taste. It serves four people and takes about 35 minutes to prepare.

Spicy Corn Salad

Ingredients

  • 6 ears corn
  • 2 jalapeno peppers, roasted & peeled
  • 2 green onions, minced
  • 1/3 cup fresh cilantro, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 ripe avocado, sliced
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, crushed
  • 2 tablespoons fresh lemon juice or 2 tablespoons lime juice (I prefer lime)
  • 1/2 cup plain nonfat yogurt
  • 1/2 cup fat free sour cream
  • 2 teaspoons ground cumin

Method

  1. Boil the corn in a pot of water until cooked.
  2. Ensure the corn is not cooked for too long.
  3. Drain the water and cut the kernels from the cobs into a mixing bowl.
  4. Place the roasted peppers, minced green onions, cilantro, and halved tomatoes with the corn and combine.
  5. Blend the remaining ingredients in a food processor to create a smooth dressing.
  6. Pour the creamy dressing over the salad and gently fold it in.
  7. Cover the bowl with cling film and place it in the fridge overnight so the flavours can blend.

Nutrition (per serving)

Sodium99100 mg

Recipe details

CategorySnack
AuthorMoody