Mexican Corn Salad | Jenny’s Bread

From Jenny of Jenny’s Bread…..


6-5 ears lightly steamed corn
1/2 sweet onion, chopped
1-2 minced jalapeños 
2-3 cloves minced garlic
Handful of chopped cilantro
1-2 chopped tomatoes
1/4 cup olive oil
2-3 tablespoons lime juice
Pinch if cumin
Pinch of chili powder
Sprinkle of chipotle powder
Kosher salt to taste


In the bottom of a large bowl, combine olive oil, lime juice, and spices. Blend well with whisk or fork. Add remaining ingredients and toss well. Taste and adjust seasoning. Allow to sit 30 minutes before eating to allow flavones to marry.
Make it a meal by adding a can of drained and rinsed black beans along with other vegetables and a cup of cubed cheddar cheese when served.

Serve with a loaf of peasant bread to sop up the juices.

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