This fresh Mexican corn salad is one of those recipes that works in so many situations. It’s colourful, easy to make, and full of flavour without feeling heavy. I love recipes like this because they fit just as well with a relaxed dinner at home as they do on a table with lots of other dishes.
I use frozen corn for this salad because it’s quick and something I always have on hand. Taco seasoning in the dressing keeps the flavour simple, and feta adds a lovely finish. I don’t usually add coriander, but I’ve included it as an option for those who enjoy it.
Make Ahead
This salad can be prepared a few hours ahead and kept covered in the fridge, which makes it really handy when you’re getting organised for a meal or gathering.
When I make this for a group gathering, I keep the dressing in a small bowl and placed it inside the bowl of salad while it was in the fridge. When it was time to serve, I left the dressing on the side so people could add their own. It keeps the salad feeling fresh and gives everyone the choice of how creamy they like it.
For everyday meals at home, I usually mix the dressing straight through before serving and it’s always delicious.
If I know there will be leftovers, I only mix the dressing into what we plan to eat that day. I toss the remaining salad with a little extra lime juice, then store the salad and dressing separately in the fridge. This helps keep the avocado looking fresh and stops the salad from becoming soggy.
Ways to serve this corn salad
This salad is very easy to fit into different meals, which is one of the reasons I make it so often. It works just as well for everyday dinners as it does when you’re sharing food with others.
I love serving it:
as a side dish with tacos or nachos
spooned into fish tacos with a little extra lime
alongside grilled chicken burgers
with roast potatoes and simple salads
as part of a table with dips and sauces when feeding a group
It’s one of those recipes that goes with everything and always seems to disappear.
Leftover ideas
If you’ve made a bigger batch and have some corn salad left over, it’s easy to turn it into another meal the next day.
You could use it:
spooned into wraps or toasted sandwiches with chicken or ham
mixed through cooked pasta with a little extra cheese and baked as a simple pasta bake
added to quesadillas with chicken and grated cheese
served on top of grilled fish or chicken for an easy dinner
stirred through rice for a quick lunch bowl
spooned into a baked potato with sour cream or yoghurt
It’s one of those salads that doesn’t need to be eaten just one way. A little creativity and it becomes tomorrow’s lunch or dinner without starting from scratch again.
Helpful Tips
Fresh lime makes a big difference
It gives the salad a brighter flavour than bottled juice.Deseed the tomatoes
This helps stop the salad from becoming watery and keeps the texture fresh.Taco seasoning keeps it simple
One ingredient adds lots of flavour without needing several spices.
Easy Variations
Creamier salad
Add a little more mayonnaise or sour cream.
Add some heat
Stir through a small amount of diced jalapeño or a few drops of hot sauce.
This recipe makes a generous amount. You can use the toggle below and tap 0.5x to easily halve the ingredients if you’re cooking for fewer people.
Note: I forgot to add avocado to the salad I have pictured. But that is the beauty of this recipe, you can add whatever you like, you could also add black beans if you wish.
Fresh Mexican Corn Salad
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large frying pan over high heat. Add half of the corn and cook until it begins to turn golden and lightly charred. Remove from the pan, then repeat with the remaining corn and the rest of the olive oil.
- In a large bowl, combine the corn, 1 red onion, 8 spring onions, 4 tomatoes, 1 avocado, 1 red capsicum and ½ cup coriander.
- In a small bowl, combine 4 tbsp sour cream, 4 tbsp mayonnaise, 2 tbsp taco seasoning and the juice of 2 limes. Mix until smooth.
- If you think you’ll eat the whole salad straight away, mix the dressing through and sprinkle with feta before serving.If you’re making this ahead or saving some for later, only mix the dressing into the portion you’re serving. Toss the remaining salad with a little extra lime juice, then cover and refrigerate the salad and dressing separately. This helps keep the avocado fresh and the salad from becoming soggy.
Nutrition
Loved this recipe?
Please leave a quick star rating.This corn salad is one of those recipes that’s easy to come back to again and again. It’s fresh, flexible, and works with so many different meals, whether you’re cooking for family or sharing food with others in your home. I love recipes like this because they don’t need to be complicated, just made with care and enjoyed in whatever way suits your day.
