Corn Tomato Cilantro Salad

Posted by Emily Wiley on 08/11, 2010 at 01:20 PM

Local Sweet Corn. Photo Credit Emily Wiley.

This quick and simple side dish makes use of two popular August ingredients: corn and tomatoes. Add spicy jalapeños and fragrant cilantro and serve alongside your favorite Mexican main course. 

Corn Tomato Cilantro Salad. Photo Credit Emily Wiley.


3 ears of corn, cooked with kernels removed from the cob
1/4 cup butter, melted
1 tomato, chopped
1 jalapeño pepper, seeded and finely chopped
1/2 small red onion, finely chopped
2 cloves garlic, minced
1/2 bunch fresh cilantro, chopped
Salt and pepper to taste


Melt butter in a skillet over medium-low heat. Add corn, tomatoes, jalapeño, red onion, garlic, and cilantro. Season with salt and pepper. Serve either warm or chilled.

(Adapted from

{name} Author: Emily Wiley

Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple


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