• 4 cups cooked corn kernels (from about 4-5 ears of corn)
  • 1 small red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 jalapeño pepper, seeded and finely chopped (optional, for extra heat)
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • Salt and pepper to taste
  • Capitana's Salsa Macha


Prepare the corn salad:

- In a large bowl, combine the cooked corn kernels, red onion, red bell pepper, jalapeño pepper (if using), and chopped cilantro.

- Drizzle the lime juice over the salad and toss to combine.

- Season with salt and pepper to taste. Adjust the seasoning as needed.

Add the salsa macha:

- Spoon a generous amount of the salsa macha into the corn salad. Start with a smaller amount and adjust to your desired level of spiciness and flavor.

- Gently toss the salad to coat the corn kernels and vegetables with the salsa macha. Ensure all the ingredients are well combined.

Chill and serve:

- Cover the bowl and refrigerate the corn salad for at least 30 minutes to allow the flavors to meld together.

- Before serving, give the salad a quick toss to redistribute the dressing and flavors.

- Serve the corn salad with salsa macha as a refreshing side dish or as a topping for tacos, grilled meats, or alongside your favorite summer dishes.

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