Never before has corn tasted so wonderful! This meal tastes fantastic on a hot summer day and is ideal as a side dish for a barbecue.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 15 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 8 ears fresh corn in husks
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 1 cup chopped fresh cilantro
- ½ cup olive oil
- 4 cloves garlic, peeled and minced
- 3 limes, juiced
- 1 teaspoon white sugar
- salt and pepper to taste
- 1 tablespoon hot sauce
Instructions
- Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
- Preheat grill for high heat. Remove silks from corn, but leave the husks.
- Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
- Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
- In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.
Reviews
Like many people, I added several things. Some sausage, jalapeno pepper, black beans. But what really gave it the zing was the cider vinegar.
The cilantro sauce makes this salad work. I added salad shrimp and would recommend that the salad be chilled overnight to bring out the flavor.
This is a perfect base recipe to help use up all those fall veggies. Just add black bean and change the spices a bit to make a cowboy caviar. One time I added poblano peppers for a fresh spice, and people loved it. Another time I skipped roasting the corn and people said it wasn’t as flavorful. But it was super fresh tasting. Go for it!
Fabulous, delicious, fantastic.
I used half the red onion and only 5 ears of corn. Loved it – light and delicious! Just per fact for a summer cookout.
I followed the recipe except I used a tablespoon of honey instead of the white sugar. This is a great recipe!
Cut recipe more or less in half, this was very good. Even better if allowed to sit in fridge overnight. We did add more bell peppers than recipe called for.
Took others’ advice and added 1 tbsp apple vinegar, 1/2 tsp cumin, some extra hot sauce, and black beans (I used less corn). Five stars with the additions; will definitely make again!
Very Good! I added a can of black beans and an extra dash of hot sauce. It took me longer than 20 minutes to make. More like 40.
This was awesome! Making again for our family reunion!
I used frozen corn because I didn’t have the time or fresh corn husks on hand. Still delicious.
I have made this four times now in the last month. First as written, and it was great. Then incorporated variation of suggestions in comments. This is a delicious recipe on its own and a versatile base recipe for adapting to you and your families tastes. Regardless of the variations you make, be sure you make it a day ahead. It is incredible the next day and for days after. Using the recipe, comments and my personal tastes, I used 2 cans, drained, roasted whole kernel corn and 1 can drained and rinsed black beans, 1/2 each diced green and red bell peppers, 1/2 diced red onion, and 1 Tbs. diced jalapeno (the rest of the jalapeno I put in the dressing). For the dressing…I follow the recipe then add 1 tsp. cumin, Sriracha hot sauce to our taste, the reserved jalapeno…as for cilantro, I have used fresh when I have it and the wonderful cilantro paste (Gourmet Garden ) I can find in my grocery stores. My folks liked it when I added other additions (the next day) like crumbled Mexican cheese, diced avocado, and or quartered grape tomatoes. Thank you Kim Fusich for posting this inspirational recipe. Your recipe inspired me to post my first review.
Great flavors and textures but unlike the photo the flavorful vinaigrette is solidly green making the appearance slightly less vibrant.
I’ve never had a corn salad so I was a little hesitant, but this was very good. Raw garlic bothers my stomach, so I used garlic salt. Consequently I was able to just mix the dressing in a small bowl. This salad is summer in a bowl.
Loved it! I will make this again.
Great salad! Made it numerous times for personal use and for many guests.. The favorite of my wife. I would maybe (if you like your salad a bit “hotter”) replace the hot sauce with a jalapeno or two depending on your taste.
This is FANTASTIC! I made a slightly smaller amt but just adjusted the ingred accordingly and it is really really good!
Delicious. I also add one jalapeño pepper to the mix for a little zing.
I Like
I made this recipe exactly as written, and it came out great. The salad was fresh-tasting and colorful with a slight bite which worked beautifully with my BBQ summer cook-out. Because the corn was cut off the cob it did not come out as “cleanly” as the picture shows, but small matter – it was delicious!
This salad is delicious. I grilled the corn with the husks off which added a great char taste to the sweet corn. For the sauce, I added several dashes of cumin which balanced out the acidity of the lime.