Spicy Corn Salad

Spicy Corn Salad

Prep Time


Cook Time




Recipe and photo courtesy of celebrity chef Nick Stellino, who is celebrating the 25th anniversary of his hit TV show Storyteller in The Kitchen.



  • 2 tablespoons white wine vinegar
  • 1/4 cup golden brown sugar (I use C&H)
  • 1 jalapeño pepper seeded and diced
  • 1 tablespoon chopped parsley
  • 1/4 cup tomato sauce
  • 1 teaspoon Nick’s Magic Rub (1 tablespoon C&H Golden Brown Sugar, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon paprika, 1 tablespoon onion powder). 

Corn Salad

  • 1/2 cup Cotija, queso blanco, or feta cheese, cut into 1/4-inch dice
  • 2 cups corn kernels
  • 1/2 cup finely diced onion
  • 1 diced red bell pepper
  • To taste salt and pepper
  • 1/4 cup chopped parsley


  • 1 Mix all dressing ingredients in a large bowl, whisking well to incorporate the flavors.
  • 2 Add the corn salad ingredients and stir, coating the salad with the dressing.
  • 3 Add the chopped parsley and stir into the salad.
  • 4 Chef's tip: For a more flavorful result, let the salad rest in the refrigerator for no less than one and up to four hours. Remove and warm to room temperature before serving.


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