The most amazing corn salad, full of bold Southwest flavors! Perfect as a side dish, appetizer, or topping for tacos!
We discussed my love of Mexican food last week on this post, and trust me, it doesn’t stop with just entrees. Ohhhhh no. One of my favorite things to add to my tacos is corn, and why have just plain corn when you can have this amazing cilantro lime corn salad!
When I first saw that corn was a zero point food on the freestyle weight watchers program, I was ecstatic. It’s so naturally sweet, and was always higher in points on the older plans.
WHAT IS CORN SALAD
There are so many varieties of corn salad out there. Some are mayo based, and have cheese like a Mexican street corn type. This version is fresher and more Santa fe or Southwest-inspired, with no mayo or cheese… just vegetables browned lightly in a skillet and tossed with cilantro and lime.
IS CORN SALAD HEALTHY
This version is! It’s zero smart points, and only 121 calories per serving. Not to mention it’s low in sodium and a good source of potassium and vitamin c. To bulk up the salad even more, without adding any points, add some drained and rinsed black beans!
HOW TO MAKE CORN SALAD
It’s really very easy! Just brown the veggies in a skillet, season and toss with cilantro and lime juice. Voila!!
I use frozen corn (that’s been thawed) in the Fall and Winter months, but when the sweet summer corn is in season… I absolutely use fresh. Just shuck the cob and use a knife to slice the kernels off the cob. On this post I explain, and show, how I do that without having the kernels get absolutely everywhere!
Also, jalapenos are great in this corn salad recipe, but another great option is a large poblano pepper. It’s a more mild flavor, so it’s a great option for those that don’t like any heat.
For your next taco night, I really hope you give this Southwest Cilantro Lime Corn Salad a try!
- Cast Iron Skillet – my favorite skillet to sear things in!
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- 2 tsp olive oil
- 4 cups frozen corn, thawed (or 5 ears of fresh corn)
- 1/3 - 1/2 cup diced red bell pepper
- 1 - 2 jalapeños, minced
- 1/2 medium red onion, peeled and finely diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3 Tbsp fresh cilantro, minced
- 1 Tbsp lime juice, fresh is best
- Heat a 12 inch skillet (cast iron works beautifully here) over MED HIGH heat. Add olive oil and heat through.
- Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.
- Season with salt and pepper and stir in cilantro and lime juice.Serving size is approximately 1/2 - 2/3 cup.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Calories: 112 | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 195mg | Potassium: 223mg | Sugar: 4g | Fiber: 0g | Vitamin A: 5.7% | Vitamin C: 7.8% | Calcium: .3% | Iron: 2.6%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.