A Mexican vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Corn is often genetically modified, so sourcing organic is beneficial. Cilantro is on the Dirty Dozen, making it another good choice for organic.

Ingredients

• 4 ears fresh corn, husked
• 2 tbsp extra-virgin olive oil
• 1 lime, juiced
• 1/2 tsp chili powder
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• to taste sea salt
• to taste freshly ground black pepper

Method

1. Remove the corn kernels from the cobs.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add the corn kernels to the skillet and cook, stirring occasionally, until slightly charred, about 8 minutes.
4. Transfer the charred corn to a large mixing bowl and let it cool slightly.
5. Add the lime juice, remaining olive oil, chili powder, cilantro, red onion, and jalapeño to the bowl with the corn.
6. Season with sea salt and black pepper to taste and mix well to combine.

Notes

• For a milder flavor, omit or reduce the jalapeño.
• Serve as a side or taco topping for extra flavor.
• Corn can be grilled on the cob for extra smokiness before removing kernels.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.