Quick (30 Minutes) | Vegetables | Vegetarian and Vegan

Fresh Corn Salad with Cilantro and Lime

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Sautéed spicy sweet corn salad loaded with flavor. This super-quick recipe has fresh lime, Indian spices and green chili. Make this easy vegetarian side dish in 15 minutes.

A gray bowl full of fresh corn salad tossed with green jalapeno, mustard seeds and cilantro leaves.

This is a simple fresh corn salad recipe packed with spice and flavor.

There’s zesty green chili pepper, Indian spices including mustard seed, turmeric and cumin and a big spark of acidity from tangy fresh lime.

It’s one of the quickest vegetable side dish recipes in my file, and way beyond ordinary.

Family favorite fresh corn recipe

If you have any picky eaters in your house, chances are you can win them over with anything made with sweet corn.

When my kids were little, those bags of frozen sweet corn saved many dinner hours.

As their palates got a little more sophisticated I loved introducing them to bolder spices and sweet corn carries those big flavors like a champ.

Sautéed spicy sweet corn salad loaded with flavor. This super-quick recipe has fresh lime, Indian spices and green chili. Make this easy vegetarian side dish in 15 minutes.

Plus, frozen sweet corn is conveniently available all year long.

It’s not quite the same as eating juicy kernels straight off the cob on a summer day, but you can’t beat how easy it is to cook.

How to make delicious sweet corn all year long:

  • This recipe works with either fresh or frozen corn. No need to defrost the frozen corn.
  • If you want to make this recipe with fresh corn, you’ll need about 5 or 6 ears of shucked corn for four people, depending on their size. Keep in mind that one average ear will yield about 3/4 cup of corn kernels.
  • Play with the spices — brown mustard seed has a delicious nutty crunch and gives this dish a decidedly Indian-style punch, but if you don’t have it on hand leave it out. Or omit the turmeric and add about 1 teaspoon of your favorite curry or Mexican spice blend instead.
  • Cheese is a fantastic addition to this recipe – try 1/4 cup crumbled feta or Mexican cotija.

[mv_create key=”181″ title=”Cilantro Lime Sweet Corn” thumbnail=”https://familystylefood.com/wp-content/uploads/2018/05/indian-spice-corn-familystylefood.jpg” type=”recipe”]

Hey, I’m Karen

Creator of Familystyle Food

I’m a food obsessed super-taster and professionally trained cook ALL about making cooking fun and doable, with easy to follow tested recipes and incredibly tasty food!

9 Comments

  1. This recipe sounds fantastic. Cumin is one of my favorite spices however, I never really think to use mustard seeds in very much. I think I’m going to have to pick up a copy of this book. I love Indian, but sometimes the recipes can be a bit daunting. But these sound great.

  2. Kristen, you’re right, and it feels like the season is so short!

    Joe, I’m still waiting for local corn, too. I always have lots of big ideas, and not enough time.

    Erika, I think it would be just delicious either way.

    Dani, cumin and corn are are a great combo. Maybe I’ll try a more Southwest seasoning next time, as well!

  3. This looks great…I’ve made something very similar, but instead of the tumeric and mustard seeds I used a bit of cumin. Can’t wait to try this version.

  4. That sounds delightful! Corn is just around the corner for us, but I’m tempted to pick up some frozen corn to try this one.

  5. Alanna, I think you’ll like this…

    Liza, and DITTO for you! After kayaking, of course.

    Valentina, this is a nice alternative to buttered corn – but no replacement. Butter and fresh summer corn are not to be missed!

  6. I was starting to get bored with corn coz each time I end up eating them with a dollop of butter. But you’ve greatly inspired me now!! Thanks for sharing this delicious recipe Karen!

  7. YUM! I love corn in almost any form. It will be a while before we get local corn here in Maine though. I think I can wait.

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