Fiesta Corn Salad

This is a recreation of our Fiesta Black Beans but without the beans and with a little heat! The heat came from a combination of diced poblano pepper and jalapeno peppers (which makes the spice level completely adjustable based on your taste…use more jalapeno for spicier). Regardless of your pepper relativity, you’ll end up with a spicy sweet side with some citrus freshness!

While we served this as a hot side dish for our Shrimp and Guacamole Burritos, it would also be great chilled and served as a cold salad at a picnic/bbq!

Time: 20 Minutes


  • Corn
  • Red Bell Pepper
  • Jalapeno
  • Poblano
  • Cilantro
  • Ground Cumin
  • Lime Zest


  • Dice your peppers.
  • Heat some oil in a pan, and add your diced pepper medley. Sautee for about 7-10 minutes until they begin to soften.
  • Add your corn to the pan, and sprinkle in your ground cumin and cilantro (if using).
  • Zest some lime into your pan, and allow everything to cook until nice and hot!
  • Plate, devour, and enjoy! (Or chill, devour, and enjoy!)


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