Southwestern Corn Salad
This delicious dish is so vibrant and colorful and every bite delivers a layer of superfood ingredients.
![](https://joybauer.com/wp-content/uploads/2020/05/Southwestern-Corn-Salad1-1024x721.jpg)
It’s also very versatile and goes with just about anything you have on the menu; serve it as a standalone side or use it to stuff tacos, wraps or pitas. When you roast the corn in the hot skillet, it starts to smell like fresh popcorn and the sweet kernels caramelize to perfection. It’s truly a salad filled with goodness!
The kitchen starts to smell like buttery popcorn—and sometimes even “pops” like popcorn, too. Feel free to use fresh, canned, or frozen corn, and then watch it transform into an impressive-looking dish filled with Southwestern style.
Try this Sesame-Garlic Edamame!
Southwestern Corn Salad
Ingredients
- 4 cups fresh or frozen corn*
- 2 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher salt, divided
- 1 (15oz) can black beans, rinsed and drained
- 1 cup red onion finely diced, about 1 small red onion
- 1 medium red bell pepper, finely diced (about 1 cup)
- ½ to 1 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- ½ to 1 teaspoon ground cumin, optional
- ¼ to ½ cup feta cheese, optional
- Sliced jalapeños, optional
Instructions
- Add 1 tablespoon olive oil to a large skillet and warm over medium-high heat. Add the corn and roast for about 7 minutes, stirring occasionally to slightly char the kernels (you’ll start to see some brown spots). Towards the end, mix in ¼ teaspoon salt. Remove the corn from heat and let it completely cool.
- In a large mixing bowl, add the cooled corn, black beans, bell peppers, red onion, and optional jalapeños. Toss to combine. In a small mixing bowl, combine the lime juice, remaining 1 tablespoon olive oil, ¼ teaspoon salt, and optional cumin, if using. Drizzle over the corn salad and gently mix to evenly coat. Add in the cilantro and mix again. Season with additional salt and ground black pepper to taste.
- Transfer to a serving platter and sprinkle crumbled feta cheese over the top, if desired. Serve chilled or room temperature.
I make and bring this dish to family get-togethers and barbecues. It’s always a hit. Thanks for making me look like a star chef!
Cilantro burns my throat – any suggestions for a replacement?
Sounds so yummy! Living alone, how many days do you think I could eat off this before it would go bad?
This is delicious!! I doubled the olive oil “sauce” because I added quinoa. Added pickled jalapeno too. Definitely a keeper!!
Hey Michele. Your tweaks sound delicious! We’re so glad to hear you enjoyed it.
—Team Joy
Delicious! I made this for dinner tonight and added chicken to make it an entree. Great flavors and perfect for a quick summertime meal.
Hey Roberta, Happy to hear you enjoyed it and thanks for your comments!
—Team Joy
This is awesome heated with salsa mixed in!
I use the small white corn tortillas and add a dollop of sour cream.
New, easy and quick transformation into tacos.
I omitted the feta.
My husband demands these are served weekly.
Hi Sandi. Your husband obviously has great taste 🙂 And we love your serving suggestions! So glad you’re both enjoying them.
—Team Joy