Spicy Corn Salad

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Spicy Corn Salad

This is a great summer salad that is delicious all on its own but can also be served over chicken and fish or scooped up with tortilla chips.  There is a moderate amount of layered heat in this salad thanks to the cayenne in the New Orleans Seasoning and a fresh chopped jalapeno pepper. Corn on the cob is best for this recipe but if you are unable to find it at your local market, frozen corn will still taste great.  For this recipe you will need:

  • 10 ears of corn, husks removed
  • 1 tablespoon salt
  • 1 tablespoon Victoria Taylor’s New Orleans Seasoning
  • 1 small jalapeno pepper, diced very fine
  • 1 large red, orange or yellow bell pepper, 1/2 inch dice
  • 1 large red or orange tomato
  • 1 large yellow onion chopped fine
  • 3 cloves minced fresh garlic
  • 2 tbs. olive oil

Bring a large pot of water to a strong boil. Add salt and corn. Return water to a boil and cook corn for 8 minutes. Rinse the cooked corn in cold water to cool and slice the corn from the cobs. In a large skillet, heat the olive oil and sauté the onion and garlic for 5 minutes. Mix in the seasoning and add the jalapeño and bell peppers and corn. Sauté for 3 minutes.   Add the chopped tomato and sauté for another minute. Refrigerate before serving. Best,             Victoria    

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