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corn salad with jalapeño peppers
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5 from 2 votes

Corn Salad with Jalapenos and Cilantro

Prep Time20 mins
Course: Salad
Cuisine: American, Mexican
Keyword: Raw Corn Salad
Servings: 6
Calories: 122kcal
Author: Molly Watson


For the pickled onions

  • 1 small red onion
  • 1/4 cup fresh lime juice
  • ¼ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 ½ teaspoons salt

For the salad

  • 4 ears sweet corn
  • 2 jalapenos
  • ½ cup loosely packed cilantro leaves
  • 4 ounces cotija


  • Peel the onion, cut it in half lengthwise, and cut into very thin slices. Put the slices in a bowl, cover with the lime juice and apple cider vinegar. Sprinkle in the sugar and salt. Stir and toss to dissolve the sugar and salt and set aside.
  • Shuck the corn. Use a sharp knife to cut off the kernels (pro tip: set the tip fo the cob in a big bowl and cut down so the kernels drop into the bowl).
  • Remove the stems from the jalapenos, cut them in half lengthwise, remove and discard the seeds, cut them crosswise into very thin slices.
  • Toss the corn, onions with their pickling liquid, and chiles together—the pickling liquid acts as the dressing.
  • Chop the cilantro and toss it into the mix.
  • Crumble the cotija over the top and serve.


Photos by Erin Scott
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