The Best Spicy Sweet Corn Salad with Red Onions and Cilantro Recipe

Sweet corn salads burst with vibrant summer flavors that dance across your palate with exciting complexity.

Regional ingredients blend seamlessly in this colorful culinary creation that balances multiple taste sensations.

Fresh kernels provide a crisp foundation for bold seasonings and zesty accents.

Bright colors and robust textures make this dish an irresistible centerpiece for warm weather gatherings.

Sharp red onions contrast against golden corn, creating visual and gustatory appeal.

Delicate cilantro adds an unexpected herbal note that elevates the entire dish’s profile.

Refreshing and inviting, this recipe promises a delightful experience you can craft in minutes.

Explore this sensational salad and unlock a world of delectable possibilities.

Quick Steps to Make Sweet Corn Salad

Step 1: Chop and Mix Fresh Vegetables

Finely dice the red onion and jalapeño. Roughly chop cilantro leaves. Combine all chopped ingredients in a large mixing bowl. Sprinkle red chili flakes and black pepper, then squeeze fresh lime juice over the mixture.

Step 2: Prepare Tangy Pickling Liquid

• White vinegar
• Granulated sugar
• Kosher salt
• Water

Heat the mixture on high, stirring constantly until sugar and salt completely dissolve. Bring to a rolling boil for 1-2 minutes.

Step 3: Create Pickle Jar Setup

Select a clean, quart-size glass jar. Carefully transfer the corn and vegetable mixture into the jar, spreading evenly. Slowly pour the hot pickling liquid over the vegetables, ensuring complete coverage.

Step 4: Chill and Marinate

Let the jar cool to room temperature. Securely seal the lid and transfer to the refrigerator. Allow the salad to marinate for at least 2 hours before serving. This salad stays fresh for up to 4 weeks when properly stored.

Tips for Getting the Right Balance of Heat

• Chop Precisely: Dice red onions and jalapeños uniformly to ensure even flavor distribution and consistent texture throughout the salad.
• Balance Heat Levels: Adjust red chili flakes and jalapeño quantity based on personal spice tolerance, tasting as you mix to control the final spiciness.
• Maximize Corn Freshness: Use fresh, sweet corn kernels for the best flavor, preferably just-cut from the cob to capture maximum sweetness and crunch.
• Perfect Pickling Technique: Ensure vinegar mixture is fully boiling and sugar/salt are completely dissolved before pouring over ingredients for optimal pickling results.
• Optimize Storage: Let the salad marinate in the refrigerator for at least 24 hours before serving to allow flavors to fully develop and meld together.

How to Keep Your Corn Salad Fresh

Store in Airtight Container: Transfer the corn salad to a clean, sealed glass jar or container with a tight-fitting lid to maintain freshness and prevent spills.

Refrigerate Promptly: Keep the salad chilled in the refrigerator, where it will stay delicious and crisp for up to 4 weeks without losing its vibrant flavor and texture.

Reheat Gently: Bring the salad to room temperature before serving. If desired, warm slightly in a skillet over low heat for 2-3 minutes, stirring occasionally to prevent burning and preserve the corn’s delicate crunch.

Best Dishes to Pair with Sweet Corn Salad

• Pair with Zesty Proteins: Grill some tangy lime-marinated chicken or grilled shrimp to complement the spicy sweet corn salad's vibrant flavors. The protein's mild taste will balance the salad's bold chili and vinegar notes.
• Refreshing Beverage Match: Serve an ice-cold Mexican cerveza like Corona or a crisp white wine such as sauvignon blanc. These drinks will cool down the salad's heat while enhancing its bright, citrusy undertones.
• Hearty Side Companion: Serve alongside warm, soft corn tortillas or cilantro-lime rice. These starchy sides will absorb the salad's zesty pickling liquid and provide a satisfying textural contrast to the crunchy corn and onions.
• Perfect Appetizer Partner: Create a summer appetizer spread by pairing the salad with guacamole, fresh salsa, and crispy tortilla chips. This combination offers a festive, Mexican-inspired starter that highlights the salad's vibrant, tangy character.

Creative Variations for Sweet Corn Salad

• Roasted Corn Fiesta: Char corn kernels on a grill or skillet before mixing to add smoky depth and enhance natural sweetness. Swap jalapeño with milder poblano peppers for a gentler heat profile.
• Tropical Corn Fusion: Replace lime juice with fresh orange juice and add diced mango or pineapple chunks. Incorporate mint leaves instead of cilantro for a refreshing Caribbean-inspired variation.
• Mexican Street Corn Style: Mix in crumbled cotija cheese and sprinkle with chili powder. Drizzle with a touch of Mexican crema for richness and authentic street food flavor.
• Mediterranean Corn Salad: Substitute red onions with thinly sliced shallots. Add crumbled feta cheese, chopped kalamata olives, and a dash of dried oregano for a Mediterranean twist.

Spicy Sweet Corn Salad FAQs

• Can I adjust the spiciness level of the salad?

Yes, you can control the heat by reducing or increasing the amount of red chili flakes and jalapeño. For a milder version, remove the jalapeño seeds or use less chili.

• How long can I store this spicy sweet corn salad?

The salad can be refrigerated in a sealed jar for up to 1 month. Always use clean utensils when serving to maintain freshness and prevent contamination.

• Is this recipe suitable for vegetarians?

Absolutely! This spicy sweet corn salad is completely vegetarian and vegan-friendly. It’s a great side dish or quick snack packed with fresh ingredients and vibrant flavors.

• Can I use frozen corn instead of fresh corn kernels?

Yes, you can use frozen corn kernels. Thaw them completely and drain excess water before mixing with other ingredients to maintain the salad’s texture.

What You’ll Love About Spicy Sweet Corn Salad

• This spicy sweet corn salad explodes with a perfect balance of heat from red chili flakes and jalapeño, balanced by the sweetness of corn and a tangy lime kick.
• Transform simple ingredients into a delicious, restaurant-worthy side dish using a simple pickling method that requires minimal cooking skills and just a few minutes of preparation.
• Enjoy the convenience of a make-ahead salad that stays fresh for up to a month, making it ideal for meal prep, potlucks, or spontaneous summer gatherings with friends and family.
• Packed with fresh corn, cilantro, and zesty spices, this salad offers a healthy, colorful side dish that's both nutritious and incredibly tasty with minimal effort.

Ingredients for Spicy Sweet Corn Salad with Cilantro

• Corn Kernels: Sweet base of the salad, fresh or frozen corn works well.
• Red Onion: Adds sharp and crisp flavor, thinly sliced for better texture.
• Jalapeño: Provides extra heat and spicy kick, can adjust for personal preference.
• Red Chili Flakes: Enhances overall spiciness, use sparingly for mild heat.
• Cilantro Leaves: Fresh herb that brings bright and zesty flavor to the salad.

• Vinegar: Creates tangy pickling base, white or apple cider vinegar recommended.
• Salt: Balances flavors and helps preserve the salad.
• Sugar: Adds subtle sweetness and helps balance the acidity.
• Black Pepper: Provides mild heat and depth of flavor.

• Lime Juice: Adds brightness and helps preserve the salad's freshness.
• Water: Used to create pickling liquid and adjust consistency.

Spicy Sweet Corn Salad With Red Onions And Cilantro Recipe

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4.7 from 28 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Zesty Mexican-inspired Spicy Sweet Corn Salad dances with bold flavors of fresh corn, tangy red onions, and fragrant cilantro. Crisp kernels mingle with spicy seasonings, creating a refreshing summer side dish perfect for backyard gatherings and barbecue companions.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 2 cups fresh raw corn kernels, from about 2 ears of corn
• ¼ thinly sliced medium red onion
• 1 seeded thinly sliced jalapeño

Herbs and Spices:

• ¼ cup fresh cilantro leaves with tender stems
• 1 teaspoon red chili flakes
• ¼ teaspoon coarsely ground black pepper
• 2 teaspoons kosher salt
• 1 teaspoon sugar

Liquids:

• ¼ cup fresh lime juice
• ½ cup white wine vinegar or apple cider vinegar

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Instructions

1. Finely dice the red onions and jalapeño, ensuring uniform, small pieces for balanced flavor distribution.
2. Slice fresh corn kernels directly from the cob, capturing the sweet, vibrant essence of the vegetable.
3. Gently fold the chopped red onions, jalapeño, and corn kernels together in a spacious mixing vessel.
4. Sprinkle red chili flakes and freshly cracked black pepper over the vegetable mixture, creating a layered spice profile.
5. Chop cilantro leaves with precision, releasing their aromatic oils and integrating them thoroughly into the salad.
6. Squeeze fresh lime juice over the mixture, allowing the citrus to brighten and unify the ingredients.
7. Transfer the seasoned vegetables into a sterilized glass jar, pressing down gently to eliminate air pockets.
8. Craft a pickling liquid by combining vinegar, salt, and sugar in a saucepan, heating until the granules completely dissolve.
9. Pour the simmering vinegar solution over the corn mixture, ensuring complete ingredient submersion.
10. Seal the jar tightly, then let it rest at room temperature until cooling is complete.
11. Refrigerate the salad, allowing flavors to meld and intensify over several hours before serving.
12. Consume within one month, enjoying the zesty, tangy, and spicy corn salad chilled.

Notes

• Customize heat levels by adjusting red chili flakes and jalapeño quantity for personal spice preference.
• Ensure corn kernels are fresh and crisp for the best flavor and texture in the salad.
• Seal jar tightly to maintain proper pickling and prevent contamination during refrigeration.
• Chilling for at least 2-3 hours before serving allows flavors to meld and intensify.
• Use clean utensils when serving to extend the salad’s refrigerator shelf life.
• Discard salad if any signs of mold or off-odors develop during storage.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 70
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 0 mg