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+ servings

Corn & Jalapeño Salad

With in-season vegetables that are at their height taste-wise, this doesn’t need a dressing. But if you must dress it, consider a light vinaigrette or a tablespoon of mayonnaise. 
This is a versatile recipe, and while the corn and jalapeño are a mandatory flavor combination, the other ingredients can be substituted with things like peas, chopped tomatoes, cucumbers, or celery.
Course Salad, Side Dish
Servings 4 people
Calories 24 kcal


  • 1 cob sweet corn
  • 2 jalapeños
  • 1 sweet pepper
  • 1/2 onion
  • Salt and pepper to taste


  • Cut the corn from the cob into a bowl.
  • Dice the jalapeños so they are the same size as the corn kernels.
  • Chop the sweet pepper and onion into 1/2" sized piece.
  • Place everything in a bowl and serve.


Calories: 24kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 4mgPotassium: 155mgFiber: 1gSugar: 3gVitamin A: 1146IUVitamin C: 71mgCalcium: 6mgIron: 1mg


Recipe and photo by Christina Keibler.
Keyword Summer Recipe
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