Get ready for a fiesta in your mouth with this zesty Corn Fiesta Salad! Packed full of crunchy frozen corn, vibrant peppers, and freshly grated Parmesan cheese, this delicious salad is sure to tantalize your taste buds.
Serve this as a side dish or an appetizer with plenty of corn chips for dipping. A healthy and flavorful choice perfect for any occasion, get the party started with this unique twist on a classic favorite!
Check out all the other Easy Appetizers for even more delicious ideas waiting to be discovered!
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Some people refer to this recipe as Cowboy Caviar but this recipe for Corn Fiesta Salad is full of spicy flavor!
When it comes to taste, Cowboy Caviar is known for its sweet and sour flavor profile, thanks to its combination of black-eyed peas and corn as well as the addition of lemon juice or vinegar.
On the other hand, corn fiesta salad brings a slightly spicy kick to the table due to its use of jalapeños, Sriracha Sauce or hot sauce along with green onions.
Serve this recipe as a side dish, or as an appetizer with a bowl of corn chips on the side. You can also spoon a little of the salad on top of grilled chicken or as a topping to a baked hot potato.
Looking for more Easy Side Dish Recipes? Try my Tuna Nicoise Salad, German Creamy Cucumber Salad, Creamy Pasta Salad or this Cowboy Caviar made with salsa.
Table of Contents
How to adjust the heat of a spicy recipe to suit your preference
Adjusting the heat of a spicy recipe is easy and can be done to your preference. If heat is a problem for you, try adjusting a few of the ingredients and spices.
Start by reducing the amount of red pepper flakes. As for the jalapeno peppers, make sure you leave the seeds out when chopping. There's a ton of heat in the seeds!
If after tasting the recipe you find it too spicy, add a teaspoon or two of sugar on top. That will help counteract the spicy flavors. With just a few simple tweaks, you can make this dish your own!
🛒Helpful Kitchen Tools
Glass Mixing Bowls Set
Cheese Zester Grater Handheld with Handle2-In-1 Lemon Lime SqueezerBLACK+DECKER 32oz Citrus Juicer, White, CJ625
📋Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- Black beans - add a can of rinsed black beans.
- Chickpeas work nicely as well too!
- Jalapeno peppers - you can leave these out!
- You can swap out the olive oil and use your favorite bottled salad dressing.
- Instead of frozen corn, try using fresh corn off the cob!
Step-by-Step Instructions
Step 1: Rinse the frozen corn in a fine-mesh strainer with cold water, then let it drain while you chop and dice the other vegetables. Add the corn, peppers, celery, parsley, and green onions to a large mixing bowl.
Step 2: Stir in the Parmesan cheese. Then combine all the ingredients together.
Top Tip
Try using your favorite Homemade Italian Salad Dressing in place of the olive oil and fresh lime juice.
Step 3: Drizzle in the Sriracha sauce. You can leave this out if you don't want the extra heat.
Step 4: Add the garlic, olive oil, and lime juice. Stir to combine thoroughly.
Step 5: Mix everything thoroughly. Refrigerate for at least 30 minutes to let the flavors come together.
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Make it a Meal
This is the perfect summer side dish to serve for large gatherings. Try pairing it with my Chicken Kabobs or Grilled Barbecue Chicken Legs and Thighs.
Storage Tips
Leftover corn fiesta salad can be stored in an airtight container in the refrigerator for 3 days. To reheat, microwave for 1 - 2 minutes.
Top Tip
When preparing corn fiesta salad, it's important to make sure all the vegetables are cut into small pieces so they cook evenly.
You can also add a sprinkle of cilantro for added flavor in place of the fresh parsley.
Recipe FAQ's
Is it OK to eat raw corn in salad?
Eating raw corn in a salad can be enjoyed, however, it is important to ensure that the corn has been properly washed before adding it to any salad. Some people like to cook the corn for a few minutes before adding it to the salad for enhanced flavor.
How far in advance can you make corn fiesta salad?
Corn Fiesta Salad can be made up to 24 hours in advance. Keep the salad chilled until you’re ready to serve, and avoid dressing the salad too much ahead of time as this will cause the ingredients to become soggy.
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📖 Recipe Card
Corn Fiesta Salad
Ingredients
- 1 - 12 ounce package frozen corn
- 1 jalapeno diced
- 1 large red pepper diced
- 1 cup diced celery
- ¼ cup chopped fresh parsley
- ½ cup chopped green onions
- ¼ cup grated Parmesan cheese
- 1 teaspoon ground cumin
- salt and pepper to taste
- 1 teaspoon Sriracha sauce or Tabasco sauce
- ½ teaspoon red pepper flakes
- 1 ½ tablespoon olive oil
- 2 cloves of garlic minced
- 3 tablespoons lime juice
Method
- Rinse the frozen corn using a fine mesh strainer and allow it to defrost a few minutes while you put the rest of the ingredients together.
- In a large mixing bowl, combine the corn, peppers, celery, parsley and green onions.
- Add in the Parmesan cheese, seasonings, Sriracha sauce, olive oil, garlic and lime juice.
- Stir everything to toss together until well combined.
- Refrigerate for at least 30 - 60 minutes before serving to allow the flavors to blend.
Nutrition
Notes
Tried this recipe?
Let us know how it was!This recipe has been updated since it first appeared in 2014 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!
cristi wuenschel says
This is awesome! I love salad and this one look amazing! Thanks so much for sharing and for linking up with our Living With Style Linky Party. Have a great weekend!
Cathy McInnes says
This kind of salsa is my absolute favorite! I also do a throwback Thursday post!! Stop by if you have a chance and check it out! 🙂
Cathy@threekidsandafish{dot}com
Kaitie says
This looks delicious! And so easy to make!
Eric Pepple says
Mmmm that sounds delicious, perfect summer salad 🙂
Happy Blogging!
Happy Valley Chow