Candied Jalapeño Street Corn Salad

Candied Jalapeño Street Corn Salad

We love ‘street corn-on-the-cob’ but it is tricky to balance our favorite candied jalapeños on a round surface! This is the perfect solution! A super versatile salad to serve as a side dish, as a fish taco topping or a burrito stuffing! 

Serving Size: serves 6


4 cups fresh corn, cut from about 5 ears of corn

1 Tbsp olive oil

1/2 red bell pepper, chopped

1/2 small red onion, finely chopped

1/2 cup fresh cilantro, chopped

Blake Hill’s Candied Jalapeños


2 limes, juiced

1/4 tsp black pepper, ground

1/4 tsp salt

Blake Hill’s Candied Jalapeño juice



Cut corn off the cob (optional: grill corn, then cut corn off the cob)


Heat olive oil in large skillet over high heat and add corn. Stir while corn cooks, 3-5 minutes or until corn starts to char


Transfer corn to large bowl and let cool


Add remaining ingredients to bowl and stir everything until well combined


In a separate bowl, whisk together lime juice, black pepper, salt, and Candied Jalapeño juice


To serve, pour dressing over salad, garnish with cilantro and Enjoy!

Candied Jalapeño Street Corn Salad

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