0 from 12 votes
Easy Summer jalapeño corn salad
This easy summer corn salad with jalapeño, juicy tomatoes, feta cheese and basil is pure summer goodness with every bite.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6
Calories: 127 kcal
Course:
Side Dish , Salad
Cuisine:
American
Ingredients
- 8 ears of corn (alternatively use 4 cups of frozen corn)
- 1 red onion finely chopped
- 2 cups cherry tomatoes halved
- 1-2 jalapeños (deseeded, if preferred)
- 1 cup basil
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt and pepper to taste
Instructions
- If using corn on the cob, boil or grill the corn until cooked then slice the kernels off the cobs.
- If using frozen corn, saute the corn in a hot pan to allow the corn to caramelize slightly. Place the corn in a large mixing bowl and allow to cool to room temperature.
- Chop the tomatoes, basil, red onion and jalapeños then add to the bowl with the corn. Dress with lemon juice, olive oil, salt and pepper.
- Toss to combine then transfer to a serving bowl.
Cup of Yum
Nutrition Information
Calories
127kcal
(6%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
8mg
(0%)
Potassium
322mg
(9%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
701IU
(14%)
Vitamin C
30mg
(33%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 127
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 322mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 701IU | 14% |
| Vitamin C | 30mg | 33% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.