Monday, January 26, 2015

Cilantro Corn Salad Recipe

My family loves cilantro and we use it quite a bit whether in guacamole or a batch of our Cilanto Chipotle mayo or this fresh corn salad! This Cilantro Corn Salad is very versatile and easy to throw together. You can prepare this salad with fresh ears of corn when in season or you can use canned corn during the off season - both yield delicious results.

Cilantro Corn Salad
Yield: 8-10 servings

  • 10 ears fresh corn, husked (or 3 cans of canned sweet corn, drained) 
  • 2 pounds plum tomatoes, cut into 1/2-inch cubes
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 tbsps extra-virgin olive oil
  • 3 tbsps red wine vinegar
  • garlic salt (to taste) 

  • If using fresh corn: Cook corn in large pot with boiling salted water until just tender, about 5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs. Transfer corn to large bowl. 
  • If using canned corn: Drain liquid from canned corn and rinse in colander. Transfer corn to large bowl.
  • Add remaining ingredients to corn; toss to blend. 
  • Season salad with garlic salt to taste. 
  • This salad can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.
This salad is perfect all year round. We enjoyed it with Mexican food, all types of meats or on it's own with chips (like a salsa). You will love it!


  1. Yummy!! I tried to make some recently and it wasn't the best ever lol. I will have to try this, it sounds amazing!

  2. This is also a favorite summer salad of mine. It's something about the combination of those flavors that is just perfect for a weekend summer BBQ :-)