Summer Corn Salad

Summer Corn Salad

Jennifer Bajsel
Fresh Organic Corn Salad
Prep Time 20 minutes
Cook Time 8 minutes
5 minutes
Total Time 33 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 6 guests


  • Stock Pot
  • Cutting Board
  • Mixing Bowl


  • 3-4 cups Fresh, Organic Corn blanched, kernals only
  • 2-3 med Tomatoes small diced
  • 1 each Orange Bell Pepper small diced, seeds removed
  • 1-2 each Jalapeno Pepper small diced, seeds removed
  • 1 cup Black Beans cooked, drained
  • 1/2 each Red Onion small diced
  • 1 TBL Paprika
  • 1 tsp Chili Powder
  • 1 each Lime juiced
  • 1/4 cup Cilantro chopped



  • Remove Husks from corn and place in a stock pot of boiling water for 8 minutes. Let cool and cut corn kernals off the cob into a mixing bowl.


  • Add tomatoes, bell pepper, jalapeno pepper, beans, onion, spices, juice and cilantro to corn kernals. Chill and serve
Keyword Corn, Latin, Mexican, Organic