Corn, coriander & jalapeno salad

MexicanSalads & Sides
Written By Bea Fawkes

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GF

This fresh and vibrant salad is the ultimate easy side dish for summer entertaining. Bursting with Mexican-inspired flavours yet versatile enough to serve alongside almost any meal. It’s light, zesty, and full of seasonal produce. Best of all, you can prep it ahead of time, making it a stress-free option for barbecues, picnics, or weeknight dinners.

I set out to create a salad that delivers all the creaminess you crave in a summer side without feeling too heavy. This recipe celebrates the best of the season — fresh, vibrant flavours paired with just the right amount of richness, making it a refreshing yet satisfying addition to any warm-weather table.

This corn, coriander and jalapeño salad is perfect for summer entertaining — serve it alongside barbecued meats, tacos, or even simple grilled chicken or halloumi. It also makes a vibrant topping for nachos or burrito bowls.

The dressing can be made a day ahead, and the corn cooked in advance, making it an easy prep-ahead side. Store leftovers in the fridge for up to 3 days, and add the feta, coriander and pumpkin seeds just before serving to keep everything fresh and crisp.

What's in this recipe?

Dressing

  • Mayonnaise & sour cream

    Mayonnaise gives the dressing its rich creaminess, while sour cream lightens it with a subtle tang. Together they strike the perfect balance — smooth and luscious without being heavy.

  • Apple cider vinegar

    A splash of apple cider vinegar cuts through the richness with brightness and acidity. You can swap it for white vinegar or even lime juice if that’s what you have on hand.

  • Lime zest

    Zest adds a punch of fresh lime flavour without watering down the dressing, keeping it vibrant and zingy.

  • Chives

    Chives bring a delicate, oniony freshness that makes the dressing stand out. Basil or dill would work as tasty alternatives.

  • Garlic

    Fresh garlic adds depth and savoury flavour. Skip the jarred stuff — it can be too sweet and overpowering compared to the clean taste of fresh stuff.

  • Salt

    A pinch of salt is essential to round out and balance all the flavours in the dressing.

Salad

  • Corn - fresh or frozen

    Sweet corn is the hero of this salad. Fresh corn in summer is unbeatable, but frozen corn works just as well and saves loads of time. Frying it in butter brings out its natural sweetness and adds golden flavour.

  • Butter

    Used to sauté the corn, butter adds a subtle richness and enhances the corn’s natural flavour.

  • Garlic

    Cooking garlic with the corn adds warmth and umami, giving the base of the salad more depth.

  • Jalapenos

    Finely diced jalapeños bring freshness, crunch, and just a touch of heat. Keep the seeds in for extra spice, or swap for green capsicum if you prefer no heat at all.

  • Coriander

    Chopped coriander adds brightness and a fresh herbal kick that pairs beautifully with Mexican-inspired flavours. Basil or parsley can be used if coriander isn’t your thing.

  • Feta

    Sprinkled over the top, feta adds a creamy, salty finish and looks beautiful against the bright corn.

  • Pumpkin seeds

    Toasted pumpkin seeds add a nutty crunch and little bursts of flavour that make the salad extra satisfying.

Step-by-step photos

Corn, coriander & jalapeno salad

Yield 8
Author
Prep time
10 Min
Cook time
45 Min
Total time
55 Min

GF, DF


Cook modePrevent screen from turning off

Ingredients

Dressing
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tsp apple cider vinegar
  • 1 lime (zest)
  • 1 Tbsp chives (finely sliced)
  • 1 clove of garlic (minced)
  • 1/2 tsp salt
Corn salad
  • 2 Tbsp butter
  • 1kg corn kernels (thawed from frozen or freshly cut off cob)
  • 3 garlic cloves (crushed)
  • 2 jalapenos (seeds removed and diced)
  • 1/2 tsp salt
  • 2 Tbsp coriander
  • 50g feta (crumbled)
  • 2 Tbsp pumpkin seeds (toasted)

Instructions

Everyday chicken curry
  1. Sear the chicken: Heat the avocado or coconut oil in a large, heavy-based pot over medium-high heat. Season the drumsticks with a little salt and pepper, then brown them on all sides for 3-4 minutes until golden. Remove and set aside.
  2. Build the flavor base: In the same pot, reduce heat to medium. Add shallots cooking for 2 minutes until fragrant and softened. Stir in the garlic, ginger, lemongrass paste and Thai red curry paste, cooking for another minute to release their aromas.
  3. Simmer in coconut cream: Return the chicken to the pot. Pour in the coconut cream, soy sauce, and honey, stirring gently to combine. Bring to a simmer, then cover and cook over low heat for 30–35 minutes, turning the drumsticks halfway through, until the chicken is cooked through and tender.
  4. Finish: Taste and adjust seasoning with extra soy (for saltiness) or honey (for sweetness). If you’d like it spicier, stir in a little extra curry paste at the end.
  5. Serve: Spoon the chicken and sauce over steamed jasmine rice or brown rice. Garnish with fresh coriander, lime wedges, and sliced chili if you have them.

Notes

Serving suggestion

I like to serve it with steamed jasmine or brown rice, lime wedges and sliced chilli. A side of freshly fried roti makes the perfect partner for mopping up the sauce, and lightly steamed broccolini or snap peas turn it into a complete, nourishing meal.


Storing

Cooked drumsticks are perfect for leftovers - even tastier the next day as the flavours develop! Keeps in the fridge in an airtight container for 3 days. Will keep frozen for up to 3 months. Reheat on medium power in the microwave.

Nutrition Facts

Calories

562

Fat

44 g

Sat. Fat

28 g

Carbs

12 g

Fiber

3 g

Net carbs

9 g

Sugar

7 g

Protein

33 g

Sodium

443 mg

Cholesterol

154 mg
Bea Fawkes
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