Almost every ingredient, with the exception of the corn, is optional, making this a very simple and delectable side dish that can be customized to suit. Also a very attractive side dish. I’ve cooked this for a variety of folks and have yet to have a single complaint. It’s especially beneficial if you simply lack the time to prepare food but don’t want to eat junk food.
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 ears fresh corn in husks
- ¼ cup butter, melted
- 2 roma (plum) tomatoes, chopped
- 1 jalapeno pepper, seeded and finely chopped
- ½ small red onion, finely chopped
- 2 cloves garlic, minced
- ½ bunch fresh cilantro, chopped
- salt and freshly ground black pepper to taste
- 1 pinch salt-free lemon-herb seasoning (such as Mrs. Dash)
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 174 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 97 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Yum. Added a squeeze of lemon juice. Think I will add some garden chopped cucumber the next time!
Yum! It could greatly benefit from a squeeze of lime juice I think. But still, yum!
Easy to make and great for a summer side. I left out the bell peppers and added diced avocado and squeezed on some fresh lime
Delicious! It’s great on top of a bed of greens with salad dressing.
For March it was okay, nothing sensational. I’ll try it again when grilling season is in full swing. It might do better there.
I’ve made this twice now. the first time with fresh corn and the second with frozen corn,thawed. both were very good. excellent fresh flavor and crisp texture. I warmed the chilled salad a few seconds in the microwave to melt the butter but it’s not really necessary. I cook the fresh corn on the cob by stripping the husk and silk and then wrapping each ear in a piece of wax paper and microwave a few minutes depending on size and number of ears. very easy with no pot or mess.
So easy and delicious! Based on reviews I used olive oil and lemon juice instead of butter. I also had pickled red onions on hand so I used those. Will definitely make again!
This is my go to during corn season. The recipe is great and is a favorite. Using the Microwave with the husks works perfectly too. This is one to have fun with and add your favorite stuff because the base of the recipe is excellent.
I used frozen corn instead of cobbed and I didn’t roast it. I used olive oil instead of butter because I thought butter would get really weird in a salad when it was chilled. And I cut way back on the lemon because my husband isn’t a fan. Still….I feel as though I followed the recipe closely enough to submit a positive review. This is GOOD. It is easy and inexpensive, too.
I used frozen corn instead of cobbed and I didn’t roast it. I used olive oil instead of butter because I thought butter would get really weird in a salad when it was chilled. And I cut way back on the lemon because my husband isn’t a fan. Still….I feel as though I followed the recipe closely enough to submit a positive review. This is GOOD. It is easy and inexpensive, too.
Made this for Thanksgiving and it was great with my turkey. Will definitely make this again and not just for the holidays.
Made this twice now. Both times omitted the jalapeno, but everything else the same. Just as good both times. Husband loves it 🙂
I added the juice of one line instead of the lemon flavored seasoning. It was yummy!
Delicious. I made it with frozen corn and can’t wait to make it again with fresh-from-the-Iowa-fields sweet corn!
Made as written except with frozen corn, without the jalapeno and cut back on the cilantro. Will make again but using the suggestions of less butter and adding red pepper. Also sauteed the red onion.
Oh is this good! I added about 1-2 T of fresh squeezed lemon juice and used The Space Hunter All Purposed Chef’s Shake — maybe 3-4 pinches. Since corn season gone in Chicago, I used Green Giant a little less than 2 cans of Steam Crisp White Corn. Steam Crisp lives up to it’s name for tasting fresh and crisp — hard to believe coming from a can. I was curious as to how it would be cold having butter in it but I liked it, even though not like oil based cold salads. Cold suggested in recipe and I love cold salads. Ate a lot of it right away after chilled. And this morning, I was curious about heating it, and WOW, loved it just as much. I was very pleased w/recipe.
Really good and simple salad! Used a canned corn instead of husked for a shortcut and sauteed the corn in some cilantro butter I had in the freezer. Wish I had made some rice and put this on top with some guac and cheese….it tastes just like chipotle! Quick 20 minute meal.
8 14 15 … http://allrecipes.com/recipe/70285/cilantro-tomato-corn-salad/ … I halved the recipe & cheated. I thawed 1 1/2c frozen corn; added remaining ingredients – 1c cilantro leaves, chopped. Put everything in a bowl in the order listed (so the butter would warm the onion, garlic & cilantro especially). Quite good, but so buttery. ‘Think less butter & perhaps subbing with half olive oil – especially if it’s being served chilled.
I tweeked it a little because I was making this for a crowd, using 9 ears of corn which I boiled for 5 minutes instead of nuking. I also had no cilantro so that was left out. I received RAVE reviews and will definetly serve again. Thanks for sharing!
So easy to make and my guests loved it.
This side dish is a winner and once I had my first bite I knew that this would be going onto my favorites list. The sweetness of the corn with the butter, the little bit of heat from the pepper and the crisp flavor of the cilantro are a great combination for goodness. I used a bag of Trader Joe’s fire roasted corn witch added even more flavor. I cut the butter down to two tablespoons, putting the butter and the corn in a bowl and microwaving it for three minutes. I substituted a Serrano chili for the Jalapeno and it gave it some very nice heat. I will be making this one throughout the summer. Enjoy.