We’re committed to NET ZERO carbon emissions by 2030 NET ZERO image Read how!

Log into your account

  • Home
  • Blog
  • Our Food
  • How It Works
  • Food Waste
Get started for free
  • Tips & Guides
  • Recipes
  • Featured Food
  • Food Waste Movement
  • About Imperfect
Not a member yet?
Get started for free
Log into your account
  • Home
  • Blog
  • Our Food
  • How It Works
  • Food Waste
  • Blog
  • Tips & Guides
  • Recipes
  • Featured Food
  • About Imperfect
  • Food Waste Movement
  • Sign Up
  • FAQs
  • Impact
  • Our Packaging
  • Refer a Friend
  • Careers
  • Contact Us
recipes

Fresh Corn Salad

Fresh, in-season corn doesn’t need much accompaniment, but this bright salad makes the most of corn’s sweet flavor and texture. Inspired by Mexican elote, grilled corn is combined with tangy pickled shallots, spicy jalapeño, and cilantro for an easy side dish to serve with grilled meat, fish, or veggies. 

Photo, recipe, and styling by Maren Ellingboe.

Ingredients

Quick Pickled Shallots

  • 1 large shallot, peeled and thinly sliced
  • ¼ c unseasoned rice vinegar
  • 1 tsp sugar
  • ¼ tsp kosher salt

Salad

  • 4 ears corn
  • 1 jalapeño, thinly sliced
  • ½ c chopped cilantro
  • ¼ c olive oil
  • Juice of 1 lime
  • ¼ c mayonnaise (optional)
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • ½ c crumbled feta cheese (optional)

Instructions

  1. To make pickled shallots, whisk the vinegar, sugar, and salt together in a small bowl. Add shallots and let sit for 20 minutes.
  2. Preheat grill to medium heat. Shuck corn. Grill until kernels begin to pop and it’s slightly charred and on all sides, about 15 minutes. Alternatively, place corn directly over gas flame and turn with tongs to char on sides. Let cool for a few minutes, then cut kernels from the cob with a serrated knife. Place in a large bowl.
  3. Add shallots, jalapeño, cilantro, olive oil, lime juice, mayonnaise (if using), salt, and pepper to corn. Mix well. Top with feta cheese and serve!

Recipe Notes

  • While this corn salad is delicious when served immediately, the flavors will meld more if you make it a day ahead of time. Spoon leftovers over tacos, scoop with tortilla chips, or just eat them straight from the bowl!
  • You can easily make this salad by omitting the mayonnaise and cheese or using your favorite vegan substitute for either.
  • You can also experiment with different flavor combinations. Try swapping the lime juice for lemon, or use cotija or Ricotta Salata cheese instead of feta. As long as you use fresh white or yellow sweet corn, the possibilities are endless!

Want to make your groceries last longer?

Use our storage guide to waste less food and enjoy cooking more.
See the guide

Made it? Let’s see!

#ImperfectCooking

You butter believe we'd like a peek! Share your creations with us @ImperfectFoods

Subscribe
Notify of
guest

guest

0 Comments
Inline Feedbacks
View all comments
Tagged 30 minutes or fewerGluten-freesaladSideVegetarian

You might find these a-peel-ing

Baking
Easy Pumpkin Snack Cake with M...
Feeling festive for fall and craving something sweet? This easy recipe for pumpk...
Read more
Leftover hacks
Kitchen Sink Compost Cookies
These cookies can be made with any leftover snacks and chocolate you have on han...
Read more
Side
Plant-Based Superfood Salad
As healthy as it is hearty, this dish features Daring plant-based chicken tossed...
Read more
Dessert
Chocolate Carrot Cake with Cre...
What better way to celebrate B Corp month than with cake? We made our delicious ...
Read more
5 ingredients or fewer
Savory Zucchini Pancakes
We’ve all been there: you order all the veggies but can’t figure out...
Read more
Back to Recipes

Want olive the latest?

Sign up for emails to stay up to date.

ImperfectFoods Logo
B Certificate Logo
  • Sign Up
  • FAQs
  • Impact
  • Our Packaging
  • Refer a Friend
  • Careers
  • Contact Us
Download on the App Store Badge Download on the Google App Badge
Imperfect Foods © 2023. All Rights Reserved
Terms and Conditions | Privacy Policy | Do Not Sell My Personal Information