Cilantro Tomato Corn Salad Recipe - Allrecipes.com
Cilantro Tomato Corn Salad Recipe
  • READY IN 20 mins

Cilantro Tomato Corn Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 mins
  • READY IN

    20 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
May 04, 2007

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 accompaniment, I had no idea it would be the hit that it was. Everyone who tried it ended up getting seconds. My husband voted it "a keeper"; he just asked that I saute' the onions a little longer next time as he's not a big fan of crunchy onions, preferring them softer. I only made one change to this recipe and that was to use frozen corn, which I "nuked" to thaw out before adding it to the other ingredients waiting in the skillet. The only reason was that it's not "corn season" yet, and I was too impatient to wait that long to give it a try.

 
Most Helpful Critical Review
Aug 13, 2004

The cilantro in this recipe is overpowering.

 
Jan 22, 2008

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 tomato, jalepeno, cilantro (about a 1/4 bunch), chopped green onion, and lemon pepper and salt. Yummy!

 
Aug 10, 2010

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 together with a few dashes of salt and pepper. I poured that over top and let the salad chill for a couple hours before serving. I would definitely make this again.

 
Sep 30, 2005

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.

 
Jul 05, 2009

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, then added them to the salad. AWESOME!!!!!

 
Jan 26, 2009

Black beans never hurt this recipe either.

 
May 24, 2006

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 this mix chilled... I added the cilantro and tomato and spices. I served it in the center of a bed of leaf lettuce salad. The presentation was pretty and it was a hit at a dinner party.

 

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Nutrition

  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 194 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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