Frozen Corn Salad

5.0
(2)
1 Review
2 Photos

This is a fresh, crisp, and colorful frozen corn salad. The cilantro and jalapeños give this salad a nice bite. A quick and super easy salad to have on a hot summer day. Also a great addition to a summer BBQ, though I eat this salad year round.

Submitted by Angela H
Updated on September 10, 2024
Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 2 cups frozen corn

  • 1 cup chopped cucumber

  • ¾ cup seeded and chopped Roma tomato

  • ¾ cup chopped green bell pepper

  • ¼ cup diced red onion (Optional)

  • ½ cup chopped fresh cilantro, or to taste

  • 1 jalapeño pepper, seeded and diced, or more to taste

  • 2 tablespoons lime juice

  • ¼ cup ranch salad dressing

Directions

  1. Combine corn, cucumber, tomato, bell pepper, and red onion in a large salad bowl. Mix in cilantro and jalapeño.

  2. Sprinkle lime juice over the salad. Add ranch dressing and stir. Cover and refrigerate until serving, at least 30 minutes.

Cook’s Note

This recipe is inspired by Rita Reifenstein's corn salad recipe.

Nutrition Facts (per serving)

167 Calories
9g Fat
23g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 167
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Sodium 152mg 7%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 12%
Total Sugars 6g
Protein 4g 7%
Vitamin C 38mg 43%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 380mg 8%

* 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.