Warm Corn and Tomato Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
Save Recipe


2 tablespoons extra-virgin olive oil, 2 turns of the pan

1 small red bell pepper, chopped

1 small green or orange bell pepper, chopped

4 scallions, chopped, whites and greens

3 cloves chopped garlic cloves

4 cups frozen corn kernels

3 plum tomatoes, seeded and chopped

1 ripe lime, juiced

1/2 teaspoon ground cumin, eyeball it

1 tablespoon cayenne pepper sauce, recommended: Tabasco, eyeball it

1 teaspoon sweet paprika, eyeball it

Coarse salt and pepper

2 tablespoons chopped cilantro or parsley leaves, to garnish


  1. Heat a large nonstick skillet over medium high heat. Add oil, peppers, scallions and garlic. Cook 5 minutes, stirring frequently. Add corn to the pan and allow the liquids from frozen corn to cook out, about 3 minutes. Add tomatoes to the pan and the juice of 1 lime. Throw the lime halves right into the pan with the veggies, it will really punch up the flavor. Season with cumin, cayenne sauce, paprika, salt and pepper. Top with cilantro or parsley and transfer the warm salad to a serving dish.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Cowboy Chopped Salad

Quick Salad

Puttanesca Salad

Mexican Salad

Corn Salad

Tomato Salad

Romaine Salad

Cactus Salad