Salad: United States – Texas – Texas Corn Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 4 ears (approx. 3 cups / 480 g kernels) fresh Texas sweet corn, shucked
- 1 tbsp (15 ml) olive oil (for charring/skillet) (optional if grilling)
- 1 medium red bell pepper, seeded and diced (about 1 cup / 150 g)
- 1 medium green bell pepper, seeded and diced (about 1 cup / 150 g)
- 1 jalapeño, seeded and finely minced (about 1 tbsp / 15 g); keep seeds for more heat if desired
- 1/2 medium red onion, finely diced (about 3/4 cup / 110 g)
- 1/2 cup (packed) chopped cilantro (about 8 g)
- 1/4 cup (60 ml) chopped green onions (scallions) (about 25 g)
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream or Mexican crema
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (5 ml) lime zest (from about 1 lime)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) chili powder
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) honey or agave syrup (optional, to balance acidity)
- 1/4 cup (30 g) crumbled cotija or queso fresco (optional, for topping)
- Tortilla chips or warm tortillas, for serving (optional)

Instructions

Short Description:
A bright, creamy salad built from fresh Texas sweet corn, crisp bell peppers, and minced jalapeño, tossed in a tangy lime-cilantro dressing with Tex‑Mex spices. Serve chilled or at room temperature as a summer salad or side.

Regional Notes:
This Texas version highlights fresh Texas sweet corn (often charred briefly for smoky flavor) and a creamy lime-and-cilantro dressing that reflects Tex‑Mex influence. Jalapeño and cumin give it a subtle heat and warmth that distinguish it from more neutral corn salads.

1. Prepare the corn: preheat a gas grill to medium-high or a heavy skillet (preferably cast-iron) over medium-high heat. Lightly brush the ears with olive oil if using a skillet. Grill or char the whole ears, turning, until kernels have light char marks and are fragrant, 8–10 minutes. Remove and let cool slightly.
2. Cut the kernels: using a sharp knife, stand each ear on its end and slice downward to remove the kernels. Measure about 3 cups (480 g) of kernels and transfer to a large mixing bowl.
3. If you prefer a quicker no-char method: blanch kernels in boiling salted water 1 minute and shock in ice water, then drain well before adding to the bowl.
4. Add the diced red and green bell peppers, minced jalapeño, diced red onion, chopped cilantro, and chopped green onions to the bowl with the corn.
5. Make the dressing: in a separate medium bowl whisk together the mayonnaise, sour cream (or crema), lime juice, lime zest, cumin, chili powder, honey (if using), kosher salt, and black pepper until smooth and homogenous.
6. Combine: pour the dressing over the corn-vegetable mixture and toss gently until everything is evenly coated. Taste and adjust salt, lime, or honey as needed.
7. Chill and meld flavors: refrigerate at least 30 minutes (up to 2 hours) to allow flavors to meld. Bring back to room temperature 10–15 minutes before serving if desired.
8. Finish and serve: just before serving sprinkle with crumbled cotija or queso fresco if using. Serve as a salad course or side with tortilla chips or warm tortillas for scooping.