Zesty Pickled Corn with Red Onions and Cilantro
Bring a taste of sunshine to your table with this easy pickled corn recipe! Made with fresh corn kernels, red onion, jalapeño, lime juice, and cilantro, this zesty mix delivers a perfect balance of tangy, spicy, and refreshing flavors.
Whether you serve it as a taco topping, spoon it over grilled chicken or fish, or enjoy it as a standalone summer salad, it’s a simple dish that’s sure to impress.
Ingredients:
2 cups fresh corn kernels (from about 2 ears of corn)
¼ medium red onion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 teaspoon red chili flakes
¼ cup fresh cilantro leaves (with tender stems)
¼ cup fresh lime juice
¼ teaspoon coarse salt
Instructions:
In a medium bowl, combine corn, red onion, jalapeño, and red chili flakes.
Add the lime juice and salt, then toss until everything is well coated.
Gently fold in the cilantro leaves.
Let the mixture sit for 10–15 minutes to allow the flavors to meld beautifully.
Serve chilled or at room temperature as a topping for tacos, alongside grilled meats, or as a light summer salad.
Pro Tips:
For extra flavor, add a splash of apple cider vinegar or pickled jalapeño brine.
Make it ahead and refrigerate it gets even better as it marinates!
Try it with avocado or black beans for a heartier version.
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