Oh, sweet summertime! This Fried Corn Salad has a splash of lime along with fresh vegetables. The salad is easy to make and flavors just blend together perfectly. Remember this salad for your next picnic or BBQ!
So here is the salad scoop: this Fried Corn Salad is fresh and just pops with flavors. The lime adds the zing that it needs to compliment the vegetables. It is such an adaptable recipe as well. Add more or less ingredients based on your tastes and favorites.
Talk about the perfect addition to a BBQ or cookout! It travels well and will be a great side dish to Grilled Chicken and grilled steak with the Best Steak Marinade on it.
Ingredients
- corn - frozen corn works great with this or you can use fresh corn off the cob
- red pepper
- cucumber
- sweet onion - purple
- lime juice - freshly squeezed from a lime is best, but bottled lime juice works as well
- salt - I used sea salt
- pepper
Fresh or frozen corn
Fresh vegetables are always the way to go. They have such a flavor to them that really can't be beat. That said, frozen corn works great too, which is what we used. It certainly is easier to use than to get fresh corn and cut it off the cob.
To use fresh corn: Take the ear of corn and shuck it. Add it to boiling water and cook for 10 minutes. Remove the ear of corn and let it cool until able to handle. Using a corn remover (I have one and it is wonderful!), remove the corn from the cob then proceed with the recipe.
To use frozen corn: All you will need to do is fry the corn in the pan with butter. It is listed in the recipe.
Variations
This recipe can be changed in so many ways to suit your tastes!
- Instead of a red bell pepper, use an orange bell pepper.
- You can omit the cucumber.
- Tomatoes would work great in this recipe!
- The amount of salt depends on you.
Hot or cold
This fried corn salad is made to be a cold salad. However, my daughter got home late after work one night and she warmed it up in the microwave. Her opinion?
"It is the most amazing salad and I think it was better warm than cold! You can tell your readers I said that."
So you can choose, hot or cold salad!
FAQ
This corn salad needs to stay in the refrigerator while at your home, unless serving. If brought to a picnic, it doesn't have mayonnaise in it so it can stay out for a little bit at a picnic. However, safety is always important, so be sure to return it quickly to a cold cooler or fridge.
Yes, use what you have!
No, you don't. Of course, it does add flavor, but if you can't have onions you can omit them.
📖 Recipe
Fried Corn Salad
Print PinEquipment
- 1 corn peeler optional
- 1 medium bowl
- 1 chopping board
- 1 large frying pan
Ingredients
- 24 oz frozen corn can use fresh corn off the cob
- ½ cup red pepper chopped
- ½ cup purple onion peeled
- ¼ cup cilantro chopped
- ½ cup cucumber chopped
- 1 lime for the juice
- 2 teaspoon sea salt
- 2 tsp pepper
- 1 tablespoon margarine melted
Instructions
- Place 1 tablespoon butter in the bottom of a frying pan.
- When melted, add frozen corn over medium high heat. Stir often. Add the salt and pepper to the corn.
- After corn is heated through and starts to turn a slight brown, remove from heat and let cool for about 10 minutes.
- Place corn, chopped onions, peppers, cucumbers, cilantro, salt and pepper in a medium sized bowl. Drizzle freshly squeezed lime juice over top and mix well.
- Place in the refrigerator for at least an hour. Be sure to cover with a lid or plastic wrap.
- Serve.
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