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Jalapeño-Cilantro Pickled Corn

Jalapeño-Cilantro Pickled Corn

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Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.


  • 4 ears of corn (about 2½ pounds)
  • ½ small yellow or red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 1 cup distilled white vinegar
  • 2 tablespoons kosher salt

Special Equipment:

  • One 1-qt. canning jar or two 1-pint jars with lids

Recipe Preparation

  • Cook corn in a large pot of boiling water (unsalted) until bright yellow and just cooked through, about 2 minutes. Transfer to a colander set in an ice bath to cool. Drain; cut kernels from cobs. Place kernels in jar and add onion, jalapeño, and cilantro.

  • Bring vinegar, salt, sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jar and cover. Let cool, then chill.

  • Do Ahead: Corn can be made 2 months ahead. Keep chilled.

Nutritional Content

Per 16 servings (1/4 cup each): Calories (kcal) 35 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 1 Sodium (mg) 730Reviews Section

Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Goddess Dressing

This Smoky Roasted Chickpea + Corn Mixed Green Salad with Creamy Jalapeño Basil Goddess Dressing is the ultimate summer salad. Smoky roasted chickpeas and corn, cucumber, pickled radishes, and avocado are served atop a bed of mixed greens with creamy jalapeño, cilantro, and basil dressing.

This summer, I will be sharing a couple of recipes each week made with produce from the Community Supported Agriculture baskets at Ottawa Farm Fresh, a small organic farm in Gloucester, Ontario- just ten minutes away from downtown Ottawa. I visited the farm for the first time this past weekend to pick up my CSA basket, which was brimming with beets, carrots, arugula, lettuce, mixed greens, cucumbers, radishes, and green onions. I was in awe at the abundance so early in the growing season. It is clear that the farmers, Jonathan and Jolianne, put a ton of thought, energy, and care into growing food, and that comes through in the beauty and flavour of their vegetables.

As soon as I got home from the farm, I was giddy with excitement about creating recipes with the veggies in the coming days. I knew that I wanted to develop one salad recipe, but I didn’t want it to be just any salad. I wanted a salad with an array of colours, textures, and flavours, along with plenty of nutrients. Enter this smoky roasted corn and chickpea mixed green salad. Corn isn’t quite in season here in eastern Ontario, so I ended up using organic frozen corn. It’s being roasted, so even if you use frozen corn, you will still get that amazing sweet flavour. I definitely recommend using local mixed greens, radishes, cucumber, and herbs in this salad, though. As they say at Ottawa Farm Fresh, “Life is too short for grocery store vegetables.” Seriously, the growing season in this part of the country is quite short, so I say we take advantage of the local abundance while it lasts! Deal? Deal.

Spicy Jalapeno Cilantro Slaw

This Spicy Jalapeno Cilantro Slaw has an awesome kick and is great as a side, or on top of your favorite pulled pork sandwiches or fish tacos! It&rsquos vegetarian (vegan optional), low-carb, and paleo/whole30 compliant (see recipe notes below).

Usually, I make a mayo-free cole slaw that I call &ldquoBar Harbor Coleslaw&rdquo (since the recipe came from a restaurant in Bar Harbor, Maine). It&rsquos delicious, but it uses TONS of sugar. This recipe only uses 2 tablespoons of honey, which can easily be omitted for a completely sugar-free recipe.

I love how colorful this cole slaw recipe is. The light green cabbage, dark green jalapeno peppers and cilantro, red onions, and orange carrots are soooo pretty together. Next time I make this, I think I&rsquoll add some purple cabbage as well to add even more color.

We had this for dinner last night on top of pulled pork sandwiches. I finally got around to using my instant pot to cook pork shoulder- I was NOT disappointed. It came out tender and juicy and fall-apart wonderful. And it only took an hour to cook! My father-in-law came over to help us plant a few trees in our yard (thanks, Harold!) and&hellip we got kind of carried away. Why does this always happen with yard work? Zach ended up mowing the entire back yard, I ended up planting seeds in my vegetable garden&hellip it took way longer than we thought. I just used the &ldquokeep warm&rdquo setting on the instant pot, and since I&rsquod already made the cole slaw in advance, dinner was completely ready when we realized we were STARVING when we were done with all the work.

In addition to pulled pork sandwiches, this would be excellent on top of blackened fish tacos, or on the side of oven BBQ chicken. As the weather gets warmer and warmer, this is the perfect thing to make next time you grill out, or to take to a potluck or picnic, since it&rsquos easy to make ahead of time!

I used the slicer blade and grating blade attachments on my food processor to cut the cabbage and carrots very quickly. If you don&rsquot have a high quality food processor with attachments like these, they can be a lifesaver when you need to chop a bunch of things. I have this Cuisinart food processor, and I love it!


Flour tortilla stuffed with black beans, cilantro rice, pico de gallo, cilantro lime crema, queso fresco & your choice of chicken tinga, carne asada, grilled chicken or carnitas, served with pork green chile Grilled Shrimp or Fried Fish for an extra charge.

Chicken tinga or asadero cheese, homemade mole sauce, queso fresco, crema, black sesame seeds, cilantro rice

Roasted poblano pepper, asadero cheese, Mexican slaw, cilantro rice, black beans, queso fresco, jalapeño agave glaze drizzle, chipotle mayo

Marinated steak, grilled onion, grilled tomato, grilled jalapeño, cilantro chimichurri drizzle, cilantro rice, black beans, queso fresco, tortillas

Simmered Pork, hominy, mexican slaw, radishes, queso fresco, fresh avocado, jalapeño, lime, corn chips

Chicken tinga, lettuce, tomato, queso fresco, cilantro, chipotle crema, cilantro lime rice

Choice barbacoa, chicken tinga, grilled chicken, carne asada or pork carnitas, mexican slaw, radishes, tomato, queso fresco, crema, chile de arbol salsa, cilantro lime rice

Flour tortilla, asadero cheese, grilled chicken, fresh spinach, mushrooms, green chile, cilantro rice

Slow cooked Beef, melted asadero cheese, cilantro, hibiscus pickled red onions, consomé for dipping.

*No substitutions allowed please.*

Slow roasted pork, grilled corn, Mexican slaw, radishes, avocado salsa, queso fresco

Marinated grilled steak, avocado, Mexican slaw, tomatillo salsa, hibiscus pickled red onions, queso fresco, serrano peppers

grilled queso fresco, grilled poblano peppers, grilled red bell pepper, grilled onion, roasted corn, avocado, radishes, chipotle sauce

Grilled chicken, pico de gallo, avocado, queso fresco, cilantro lime crema

Slow cooked beef, onions, radishes, cilantro, jalapeño, chile arbol salsa

Grilled shrimp, Mexican slaw, pineapple pico, cilantro lime crema

Battered fish, Mexican slaw, jalapeño glaze drizzle, chipotle sauce

Marinated pork, grilled pineapple, chile arbol salsa, onions, cilantro

Poblano Peppers, red bell peppers, red onions, pico de gallo, cilantro rice, queso fresco, tortillas.

Grilled chicken, cilantro rice, black beans, grilled corn, tomato, red onions, cilantro, queso fresco, cilantro lime crema

Grilled steak or grilled chicken, grilled red bell peppers, grilled poblano peppers, grilled red onions, cilantro rice, fresh avocado, chipotle dressing

romaine lettuce, grilled corn, black beans, tortilla strips, avocado, red onions, tomatoes, queso fresco, cilantro lime dressing

Add chicken $ 4

Choice of grilled shrimp or battered fish, romaine lettuce, Mexican slaw, black beans, pineapple pico, cilantro, chipotle dressing

Banh Mi Hot Dogs

Yield: 6 servings

prep time: 10 minutes

cook time: 5 minutes

total time: 15 minutes

These hot dogs have a banh mi twist, loaded with pickled carrots, jalapeños, cucumbers, cilantro, crushed peanuts and Sriracha!


  • 2 tablespoons vinegar
  • 1 teaspoon sugar
  • 2 shredded carrots
  • 6 Hebrew National Hot Dogs
  • 6 hot dog buns
  • 1 English cucumber, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 cup peanuts, chopped
  • Sriracha, for serving


  1. In a medium bowl, whisk together vinegar and sugar. Stir in carrots let sit 10 minutes.
  2. Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
  3. To assemble the hot dogs, add hot dogs into each hot dog bun, top with carrots, cucumber, jalapeño, cilantro, peanuts and Sriracha, if desired.
  4. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: Compensation was provided by Hebrew National via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National.

Corn Salsa Notes & Tips

Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.

Raw corn is delicious. Yep, I used raw corn kernels in this salsa. The only “cooking” they need is a brief rest (15 to 20 minutes) so they can soak up some lime juice.

You can use any type of sweet corn, though. Want smoky, grilled flavor instead of sweet raw corn? Grill your corn first! Want to save some time, or make this salsa after summer ends? Use frozen corn, defrosted and drained first. Canned corn would be my last resort, but if you like the flavor, by all means!

How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board (see second photo in this post). Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary. Why? Standing the corn upright sends kernels flying, and doesn’t offer a stable base for cutting.

Avocado is optional. This salsa is nice and simple without it, but the avocado does add some nice creaminess. There is enough lime juice/vinegar in this recipe to keep the avocado green overnight.

Watch How to Make Corn Salsa

Recipe Summary

  • 4 slices bacon
  • 1 tablespoon butter
  • 3 jalapeno peppers, diced
  • 2 teaspoons minced garlic
  • 3 cups chicken broth
  • 1 teaspoon dried cilantro
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon onion powder
  • 4 boneless, skinless chicken thighs, diced
  • 1 (8 ounce) package cream cheese
  • ½ (8 ounce) package shredded Cheddar cheese, divided
  • ¼ cup heavy cream
  • salt and ground black pepper to taste

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.

Add cream cheese, most of the Cheddar cheese, and heavy cream simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.


  • 2 pounds tomatillos
  • 1 large red onion, sliced
  • 9 cloves garlic
  • 3 serranos
  • ½ cup cilantro
  • Salt and pepper, to taste
  • 3 pounds chicken on the bone (she recommend thighs)
  • Olive oil
  • 2 tablespoons ground cumin
  • Corn tortillas
  • ¾ cup crema (or sour cream)
  • 4 cups Monterey Jack cheese, grated
  • Radishes, sliced, for serving
  • Lime, for serving
  • Pickled jalapeños, for serving
  • Cilantro, for serving
  • Cotija or queso fresco, for serving

Chuy’s Copycat Version Creamy Jalapeno Dip

I lived in Texas for about 2 days before everyone and their dog was telling me all about this famous Chuy’s creamy jalapeno dip that I must try asap. Of course, I ditched unpacking in my quest to do some culinary research. Was it really as good as everyone said? I wanted to be the judge.

Dean and I chose a weekend night and drove straight to Chuy’s. There was a line out the door and a long wait. That is always a good sign! People seemed to love this place — even if it was for the star of the show, the creamy jalapeno dip.

We sat down and within minutes, the creamy jalapeno dip was sitting right in front of me. A basket of hot chips, fresh out of the fryer were beckoning me. I took the tortilla chip and dipped it into what looked more like a cilantro jalapeno dressing than anything and took the first bite. Wow. This stuff was straight up addicting.

Before I knew it, Dean and I had devoured an entire basket of chips and he was asking for more. Trouble. I was hooked on this creamy jalapeno dip and there was no turning back!

We just flew back to San Antonio last week for my darling niece’s wedding (hi Amanda!). I married into such a wonderful family and loved being with the Stadler crew.

We had a Mexican feast on Sunday and another darling niece (I have a lot of them), Haley, was bringing it! She is a little whiz in the kitchen and shared her version of Chuy’s famous creamy cilantro jalapeno dip. Once she put it out on the table, it was like watching vultures. It was a huge hit and I begged her for the recipe!

This is our version of the Chuy’s famous creamy jalapeno dip is super simple to make and can be whipped up in less than 10 minutes. I without a doubt could drink this stuff….all day long. It is also reminiscent of Cafe Rio or Costa Vida’s cilantro ranch dressing. You can use this dressing to drizzle on a salad, a burrito bowl, or just as an appetizer.

How do you make this famous Chuy’s creamy jalapeno cilantro dip dressing? You start with jarred jalapenos and cilantro pureed in a blender. You can use fresh jalapenos as well but I prefer the jarred jalapenos as I can control the heat. The jarred jalapenos are much milder than fresh ones but give off a crazy amount of flavor. Fresh cilantro brings the freshness and balances out the heat.

Both sour cream and mayonnaise are used as the base of this creamy cilantro ranch dressing. A packet of dry ranch dressing dip brings that ranch flavor that everyone seems to love. If you want to add more freshness, throw in a couple of tomatillos. You can use fresh tomatillos or canned tomatillos. Buttermilk makes a huge difference in this dressing and use just enough to thin it to desired consistency and taste.

The jalapenos and cilantro are pureed in a blender or food processor. My favorite inexpensive food processor can be found HERE .

Best-Ever Mexican Tostadas

Tostada shells can be tricky to find, but we prefer to make our own anyways! Hot and fresh, there's so much more flavor. Plus, the store-bought kind almost always come in a GIANT package in which 50% of them are broken. All that said, these insanely creamy beans + quick pickled onions would taste amazing on anything, including a packaged tostada shell. 😉

I can't find cotija cheese! Is there a good substitute?

For sure. If you want something a little brighter, goat cheese would be nice. If you're looking for something more subtle, shredded Monterey jack cheese is always a crowdpleaser.

I'm missing the meat. What can I add?

Truly anything. You can top the beans with chicken fajitas, grilled flank steak, or even the filling for tacos al pastor. We're also big fans of adding a fried egg.

I don't like canned beans? Can I make my own?

Of course! Follow our recipe for homemade black beans and sub them in for the can.