FODMAP Free Corn Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Light and refreshing! A classic summer salad or a cooling side dish to serve with your spicy FODMAP Free Chili.
  • 3 cups corn (cut from 3-4 cobs or frozen corn, thawed)
  • ½ cup red bell pepper, chopped
  • ⅓ cup green onion, chopped -- be sure to use the green part only
  • 3-6 fresh jalapeno peppers, minced *
  • ¼ cup fresh cilantro, finely chopped
  • ½ teaspoon sea salt
  • ½ teaspoon coarse ground pepper
  • 4 tablespoons lime juice
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  1. Bring a large, heavy skillet to medium high heat.
  2. Spread corn kernels evenly, in a single layer, in the hot skillet.
  3. Allow corn to cook for 2-3 minutes without stirring.
  4. Stir corn and then allow to cook, without stirring, for another 2-3 minutes.
  5. Cook the corn until all the kernels have light brown spots.
  6. Remove corn from heat and allow it to cool to room temperature.
  7. While the corn is cooling, in a medium bowl, whisk together the salt, pepper, lime juice, olive oil and Dijon mustard.
  8. Add cooled corn to the dressing and toss well.
  9. Cover tightly and refrigerate until ready to use.
  10. Can be served immediately, but the flavors will be better if allowed to "sit" for at least 20 minutes.
This salad can be made several hours ahead. Just keep it refrigerated until ready to serve.

The corn can also be cooked on the grill. Just allow it to cool enough to touch before cutting the cooked corn kernels off the cob.

* Use as many or as few jalapeno peppers to achieve the right amount of "heat".
Recipe by Living FODMAP Free at