Southwest Mexican Corn Salad

as seen on the Chunky Chef.

  • 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 jalapeņos, 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

  • 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.
    Calories: 112 | Carb: 21 | Protein: 3 | Fat: 3 | Sodium: 195 | Fiber: 0

    vegan bread, pasata, and rice recipes