Cilantro Tomato Corn Salad

Cilantro Tomato Corn Salad

101
Ds R. 4

"Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food."

Ingredients

20 m {{adjustedServings}} servings 174 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Peel back corn husks, but leave them attached at the bottom. Remove the silks, and fold husks back up over the corn. Place on a dinner plate, and cook in the microwave for 5 minutes on High power, turning corn once half way through. Cool until cool enough to touch, then slice corn kernels from the cob and place them in a serving bowl.
  2. Stir butter into the corn along with the tomatoes, jalapeno, red onion, garlic and cilantro. Season with salt, pepper, and seasoning blend. Mix well, taste, and adjust seasoning if necessary. Some people like the salad warm, but I prefer to chill it a little before serving.
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Reviews

101
  1. 143 Ratings

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I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompanime...

Absolutely wonderful. I used what I had on hand: frozen corn (about 3 cups), a little yellow onion, and a regular tomato. I sauted the corn, onion, and garlic in 2 T butter and then added the...

Great salad! I had some left over roasted corn so I used that vs. microwaving. I also left out the melted butter and did a dressing made of olive oil, lime juice and a bit of sugar whisked tog...