Southwest Corn Salad

Southwest Corn Salad

Darcy Waits
Perfect for hot summer days!
Pair it with your favorite tortilla chips, tacos, and especially quesadillas.
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Prep Time 10 minutes
Cook Time 1 minute
Course Condiments, Salad
Cuisine Mexican
Servings 4


  • 2 cups corn kernels about 3 ears of fresh corn on the cob
  • 5 tbsp fresh chopped cilantro
  • 3 tbsp chopped red onion
  • fresh jalapeno seeded and chopped
  • 1 ripe avocado chopped
  • 1 cup red and yellow cherry tomatoes chopped
  • 3 tbsp fresh lime juice
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • salt and pepper to taste


  • Bring a pot of water to boil, add a pinch of salt and the corn
  • When the water comes back to a boil, cook for 1 minute
  • Drain the corn and allow to cool
  • Add the rest of the ingredients and toss
  • Pack in an air tight container and refrigerate until serving


When it’s in season, fresh corn right off the cob is best, but you can press the Easy Button with frozen or canned corn. Canned corn can be salty though, so be careful you don’t over-season!
Keyword cherry tomatoes, cilantro, corn, jalapeno
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