We needed to use up a lot of jalapenos and cream cheese, plus we adore jalapeño poppers, so I came up with this recipe when I wanted to create mashed potatoes with a spicy kick. My fiancé requested that I prepare this every time we had mashed potatoes after he ate three portions. Although they were a tad spicy, these mashed potatoes were the greatest I’ve ever had!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 ears corn, husked and cleaned
- 1 red bell pepper, seeded and diced
- ½ red onion, diced
- 1 medium tomato, diced
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 1 tablespoon minced garlic
- ground black pepper to taste
Instructions
- Place the corn in a large pot with enough water to cover, and bring to a boil. Cook 5 minutes, until kernels are tender but crisp. Drain, cool slightly, and use a knife to scrape kernels from the cobs.
- In a large bowl, mix the corn kernels, red bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Season with pepper. Chill 15 minutes before serving.
Reviews
This is a very good summer side. Very easy, fresh, and tasty. It was great with steak and loaded mashed potatoes. It’s great as-is. It can also be easily tweaked based off of the veggies that you have on hand…you could add jalapeno or green chiles for a little spice, or you could try green pepper instead of red for a little color. I’ll be making this all summer, playing around with different veggies and seasonings.
6.6.20 Scaled this recipe down, and rather than boiling the ears of corn, I just cut it off the cob and steamed it in the microwave for about 1 minute until just crisp tender. This has such nice eye appeal with its vibrant colors that I was a bit concerned that regular balsamic would darken it, so I used white balsamic which is equally good, just a bit milder. Very nice summer salad, and perfect for BBQ’s and cookouts.
We loved it added lime and garlic salt. Pulled back on the liquid volume, so to not float in juice.
Will make again. Didn’t use bell peppers replaced with black olives and used Italian seasonings. Delicious!
I made this for just my husband and me so cut back on the dressing ingredients. Added some jalapeno and cumin. Delish!
We loved this and it’s so unique. I did follow the reviews to cut back on the balsamic and oil to 2 tbs each and that was perfect for me, but that’s just me. I’d give it 5 stars, but I think I’d like to add something green next time, even if it’s just parsley. But I’ll be making this oftem. Thanks!
I’ve made this recipe a few times as is and with modifications. Agree that the quantity of dressing seems to be a bit much, but it is easy to adjust.The flavor is outstanding and the recipe is so simple and economical. I’ve made it with frozen corn, green pepper, even diced canned tomatoes in a pinch. Additions have included 1 can of rinsed black beans and 1 cup of cooked quinoa. I really like the quinoa modification, makes a nice vegan main dish. Perfect for warm weather. It has been a staple in our house in one form or another this summer. Thanks for sharing.
This type of salad is easily modified – I used four ears of corn, a pepper from the garden that was an odd color (in between green and red) half a vidalia onion, four medium tomatoes, ground black pepper and a handful of chopped fresh basil. I cut back on the olive oil and balsamic, maybe only 3 tablespoons each, if that, and completely forgot the garlic even though I intended to put in some crushed. It went over quite well with my family, even Granny who was tentative – she had two helpings.
What a hit with my dinner guests! I served this with crab cakes and coleslaw, and we had a perfect summer supper. I, too, reduced the oil significantly, and added some ground sea salt, but otherwise I just followed this as written. Thank you for a new addition to my tried-and-true recipes!!
Made this last night with bbq pork loin rack on grill. Didn’t have a few ingredients: Cayenne, so used Hungarian Hot Paprika, fresh corn, so used canned, instead of vinegar & olive oil, used dressing, used canned diced tomatoes. Everyone loved it. Thanks for making my boring corn a little more exciting.
The first time I made this I had to drain the oil and vinegar from the salad. The next time I used 2 T of each. This time I doubled the recipe and used 1/4 cup each of the oil and vinegar. This seems to be the perfect amount and the salad has been a big hit at gatherings.
My husband loved this dish. I cut down on the oil and vinegar for this recipe. I only used 1/4 cup oil and 1/4 cup balsamic vinegar and still strained it out of the salad before serving so it wouldn’t be so oily. Delicious!
loved it and my husband loved it too. used frozen sweet corn kernels as that’s what i had. still tasted great 🙂 thanks for sharing!
Great way to use a bumper crop of tomatoes & corn this summer.
Its absolutely great! my hubby requested this every week.. its new found favorite.. its very easy and colorful salad.. I added onion leaves and parsley and some green bell peppers to add beautiful color.. thanks for posting.. I give this 5 stars!
This was pretty good. I used cucumber instead of tomato though. Thanks for the recipe 8D
I thought this was very good. If you use a more expensive balsamic vinegar, the taste is so much better. I reduced the oil slightly. Thanks for sharing!
I loved this, it was absolutely delicious and a good use of all my organic veggies from my CSA box.
This was surprisingly good! I was amazed that my family liked it. I thought they wouldn’t be too crazy about the heavyhandedness of the basalmic vinegar. I think the key to making this salad work well is to use only the best farm-fresh vegetables and to mix the minced garlic, basalmic vinegar and olive oil well before mixing it with the vegetables. I used a green pepper as I didn’t have a red one. I definitely will make this recipe again – especially when I have an excess bounty of fresh corn on the cob.
I was not happy with this salad. There was so much oil that when i took a bite, my lips were greasy! I would recommend cuting out the oil completely as it really doesnt need it at all. If you see my picture, you can see the salad swimming in the oil.
Needs something else, probably a little salt.