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Smoky Corn Salad

I love to try new dishes for my husband and myself, and also for when we entertain. I collect recipes from all over the world, and I appreciate the bold Southwest flavors that come through in this 5-ingredient salad. It's a keeper in my book. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 4 cups fresh or frozen corn, thawed
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground chipotle pepper
  • 2 large sweet red peppers, chopped
  • 1/2 cup minced fresh cilantro


  • In a large heavy skillet coated with cooking spray, saute corn until lightly browned. Transfer to a serving bowl.
  • Stir in the lime juice, salt and chipotle pepper. Cool for 5 minutes. Stir in red peppers and cilantro.
Nutrition Facts
3/4 cup: 105 calories, 1g fat (0 saturated fat), 0 cholesterol, 216mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch.

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Average Rating:
  • xaveria2
    Jun 26, 2012

    No comment left

  • karenzacharias
    Jun 6, 2012

    This is quick, easy and has a wonderful summertime flavor! Has become a family fav!

  • Anishia
    May 25, 2012

    This recipe is a great healthy, inexpensive, and simple addition to any Mexican/Southwest meal! This recipe was also great reheated the next day too.