Cilantro Tomato Corn Salad

Cilantro Tomato Corn Salad

91 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    20 m
Ds R.
Recipe by  Ds R.

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (91)

Rate This Recipe
BECKYOGG2004
77

BECKYOGG2004

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 accompaniment, I had no idea it would be the hit that it was. Everyone who tried it ended up getting seconds. My husband voted it "a keeper"; he just asked that I saute' the onions a little longer next time as he's not a big fan of crunchy onions, preferring them softer. I only made one change to this recipe and that was to use frozen corn, which I "nuked" to thaw out before adding it to the other ingredients waiting in the skillet. The only reason was that it's not "corn season" yet, and I was too impatient to wait that long to give it a try.

eptrox
61

eptrox

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 tomato, jalepeno, cilantro (about a 1/4 bunch), chopped green onion, and lemon pepper and salt. Yummy!

Jillian
37

Jillian

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 together with a few dashes of salt and pepper. I poured that over top and let the salad chill for a couple hours before serving. I would definitely make this again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 174 cal
  • 9%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 15.8 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 194 mg
  • 8%

Based on a 2,000 calorie diet

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