Cilantro Tomato Corn Salad

Cilantro Tomato Corn Salad

Ds R. 4

"Very quick and tasty sidedish that can be altered to taste, almost every ingredient except the corn is optional. Very pretty side dish also. I've made this for many different people and haven't had one complaint yet. It's especially good if you just don't have the time to cook but don't want junk food."
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20 m servings 174 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.


  1. 147 Ratings

Most helpful positive review

I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompanime...

Most helpful critical review

The cilantro in this recipe is overpowering.

I made this recipe as a side dish for a spicy beer can chicken, thinking it would be a nice combo of zip (taste) and cool (by serving it chilled). While I thought it would be an okay accompanime...

Absolutely wonderful. I used what I had on hand: frozen corn (about 3 cups), a little yellow onion, and a regular tomato. I sauted the corn, onion, and garlic in 2 T butter and then added the...

Great salad! I had some left over roasted corn so I used that vs. microwaving. I also left out the melted butter and did a dressing made of olive oil, lime juice and a bit of sugar whisked tog...

A great light side dish! Perfect served chilled. I grilled the ears of corn, added avocado and black-eyed peas, and took out the peppers and it was very good.

I added a little lime juice, cut way back on the butter, left out the jalepeno (kids were eating this) and added diced red peppers. I also pickeled the red onions in rice wine vinegar over night...

Black beans never hurt this recipe either.

The cilantro in this recipe is overpowering.

Delicious salad. I sauted the corn (after boiling the ears of corn and cutting off cob), red bell pepper, and red onion in the butter for about 5 minutes. I didn't use the garlic. Then after ...

LOVE this. I only used about 2 T. butter, and 1/2 a jalapeno. I also added about 3/4 cups cooked black beans-- perfecto! This also makes a fantastic salsa type dip for tortilla chips. Mmmmmm...