Home Recipes Side Dishes Mexican Corn Salad Recipe
by Jennifer Debth
11 Comments
5 from 5 votes
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This Mexican Corn Salad will totally be the star of your next BBQ. Full of roasted corn, creamy avocado, fresh cilantro, lime, and tons of spices, it’s SO full of texture and flavor.
Trevor loves corn. Like he loooooooves it. Givehim all the roasted corn on the cob, extra in his nachos, and don’t even think about sharing thisMexican Corn Salad with him, becausehe’ll for sure eat the whole bowl. 😉
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Because he loves corn so much,as I’m sure you guessed, Trevor’s really excited about today’s recipe.
The star is definitely the corn, which is awesome, and when combined with spicy jalapeno (if you wish), creamy avocado, tangy lime, and loads of spices. . .
I mean. It’s just too good.
Perfect on its own or mixed in with your favorite salad, this Mexican Corn Salad is summer at its finest.
By now, you guys know that I go to BBQs and picnics, etc for the side dishes. While I truly do love kebabs and burgers, I could easily skip the main and go straight for the sidesand dessert table. I mean. Come on. Pasta salad and brownies? Who’s with me?!
I feel like this summer, I should throw a sides and desserts (& drinks – duh!) only party and bring all my favorite summer dishes.
Caprese Pasta Salad, Berry Fruit Salad, One Bowl Brownies, and Watermelon Sangria would for sure be there and now. . .
So would this Mexican Corn Salad.
Here’s why I love it so much:
#1 It’s Easy – of course.
#2 It’s Yummy – how can it not be with all that sweet corn?!
#3 It’s Healthy – which is sometimes hard to do at summer BBQs, because I mean, um potato salad anyone?!
#4 It’s Versatile – amazing on it’s own ORmixed into other things.
Let’s back it up and talk about Reason #1: It’s Easy.
Start by roasting your corn. I did this in the oven, but I seriously think it would be amazing for you to roast this on the grill. I just pulled a lazy girl moveand really didn’t want to walk all the way up to the roof of my apartment building to use the grill. #lazygirlprobs
After your corn has roasted to perfection, you’ll cut the kernels into a bowl (see video above for visuals 👆) and toss the kernels together with red onion, avocado, jalapeno, cilantro, lime juice, a teeeeny touch of olive oil, and a whole lotta spices: chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper.
Mix it together until well combined and then top it with delish, salty, crumbled cotija or feta… which leads us to Reason #2 why I love this Mexican Corn Salad: It’s Yummy.
Crunchy, sweet, corn + creamy avocado + a little kick from the jalapeno + loads of fresh cilantro, bright lime, and smoky spices. . . it’s mind blowing. I just love how much texture, flavor, and fresh…ness is packed into this salad.
I also love that it’s totally healthy! Loaded with fresh, seasonal ingredients, this Mexican Corn Salad is a side dish you don’t have to feel guilty about stuffing your face with at your next BBQ. OH! And I almost forgot, it’s totally vegan and gluten free, so it’s perfect for those with certain dietary restrictions. Total crowd pleaser!
The last reason I love this Mexican Corn Saladso much, is that it’s so darn versatile. Honestly, Trevor and I were eating this by the spoonful, which is what I intended for this recipe, but then we had leftovers and were making salads one night, so I threw a couple spoonfuls in, and ohmygosh it took my salad to the next level. I also think this would be amazing as a “salsa” on top of my Slow Cooker Pork Carnitas. Why haven’t I done that yet?!
Fresh. Healthy. Full of flavor and texture. Make thisMexican Corn Salad Recipe and be the hit of your next summer gathering.
– Jennifer
Mexican Corn Salad Recipe
5 from 5 votes
This Mexican Corn Salad will totally be the star of your next BBQ. Full of roasted corn, creamy avocado, fresh cilantro, lime, and tons of spices, it's SO full of texture and flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 6 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 4 ears corn husked and cleaned
- 1/4 cup diced red onion
- 1/2 avocado diced (more if desired)
- 1/2 jalapeño minced (seeded for a more mild flavor)
- 1/4 cup Cilantro minced
- 2 tablespoons lime juice
- 1 tablespoons olive oil
- 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Crumbled cotija or feta for topping (leave off, if vegan)
Recipe Video
Instructions
Preheat oven to 450 degrees and wrap each piece of corn in a sheet of foil.
Make sure the foil is completely sealed.
Bake corn for 20-30 minutes, or until the corn is tender.
Let sit for about 5 minutes to cool slightly.
Remove foil and cut the corn using a knife into a large bowl.
To the bowl, add the rest of the ingredients.
Toss to combine, and taste and re-season, if necessary.
Top with crumbled cotija or feta, serve, and enjoy!
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STORING
Room Temp:N/A
Refrigerator:4-5 Days
Freezer:N/A
*Storage times may vary based on temperature and conditions
Notes
You could definitely grill the corn, too!
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Nutrition Information
Nutrition Facts
Mexican Corn Salad Recipe
Amount Per Serving
Calories 106 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 208mg9%
Potassium 253mg7%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 4g4%
Protein 3g6%
Vitamin A 325IU7%
Vitamin C 9.3mg11%
Calcium 2mg0%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: corn on the cob, fresh, summer
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Course: Side Dish
Cuisine: Mexican
Author: Jennifer Debth
Reader Interactions
Anonymous
Durham, North Carolina
Reply
Carol
San Diego, California
Can this(except for the avocado)be made ahead
Reply
Jennifer @ Show Me the Yummy
Hi, Carol! You can absolutely make this ahead of time, although it won’t be quite as fresh. The assembled corn salad will last in the fridge for 4-5 days 🙂
Anonymous
Portland, Oregon
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Mike
Powell, Tennessee
I made this recipe times 6 for a group feed I did at church. I boiled the corn. Then took it from the water to a cast iron pan and caramelized it. Then let it cool and cut it off the cobs. I mixed everything together the night before the meal and it was a HUGE success. I had people who said they don’t even like corn who raved and raved about it. It was awesome. I highly recommend this recipe.
Reply
Jennifer @ Show Me the Yummy
Glad to hear it, Mike!! Thank you so much for making the recipe… glad it was a hit! 🙂
mia
New York, New York
such a great recipe! my bf has the same love for corn as Trevor.. whenever picking a side dish with dinner he alwaysss wants corn! this will be a perfect way to change things up. thank you 🙂
Reply
Jennifer @ Show Me the Yummy
Thank you so much, Mia! 🙂 Ha! I hope he loves this as much as Trevor does!
Marina
East Amherst, New York
YAY MORE MEXICAN. <3 My favorite way to eat corn is grilled on the cob! But I honestly have never been a huge corn fan, I hate how they always get stuck in my teeth! This would be a really great addition to ANY party! 🙂
Reply
Jennifer @ Show Me the Yummy
Ha! Yes. It’s the worst isn’t it?! But #worthit, because corn tastes ahhh-mazing. 😉
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