This Jalapeño and Roasted Corn Salad is a bright, flavorful summer side that’s perfect for cookouts or as a topping for tacos. Roasted corn brings a smoky sweetness that pairs beautifully with sautéed peppers and onions, while jalapeño adds a fresh spicy kick. Finish with lime and cilantro for a lively, balanced dish.
What’s in this corn salad?
This salad centers on roasted corn — roasting the ears whole enhances the natural sweetness and adds a gentle char that deepens the flavor compared with boiling. The corn is combined with diced red bell pepper and onion for texture and color.
Fresh jalapeño brings the heat. If you prefer a spicier version, swap in or add a serrano pepper. The dish is brightened with lime juice and fresh cilantro at the end. If you dislike cilantro, simply omit it; the salad will still be delicious.
Enjoy!
We hope you enjoy this Jalapeño and Roasted Corn Salad. If you try it, leave a comment or tag us on Instagram @cooking_with_wine!
Looking for similar recipes? Try the Spicy Grilled Watermelon Salad, Mexican Street Corn Pasta, Spicy Ginger Garlic Shrimp Skewers, Cajun Crab Cakes, or Guacamole From Scratch.
📖 Recipe
Jalapeño and Roasted Corn Salad
Ingredients
- 3 medium ears of corn
- 2 tablespoon butter
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lime juice (about 1 lime)
- ¼ cup cilantro, chopped
Instructions
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Preheat the oven to 375°F (190°C).
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Place the corn, unshucked, directly on the oven rack and roast for about 1 hour, until the kernels are tender and lightly charred in places. Remove and let cool for 10 minutes.
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While the corn cools, dice the onion, red pepper, and jalapeño. In a large skillet, melt the butter over medium heat. Add the onion and red pepper and sauté, stirring often, until the onion becomes translucent, about 4 minutes. Remove the skillet from the heat and set aside.
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Shuck the cooled corn and remove any remaining silk. Use a sharp knife to cut the kernels from each ear. Return the skillet to medium heat, add the kernels, and season with salt and black pepper. Cook, stirring, until the corn is warmed through. Remove from heat, stir in lime juice and chopped cilantro, taste for seasoning, and transfer to a serving bowl.
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Serve warm or at room temperature as a side dish or spoon it into tacos for a fresh, smoky topping.
Nutrition