I love a good salad that is Quick and Easy to make. This Mexican Corn Salad checks all those boxes and more. Corn salad is the perfect mixture of sweet and tangy. This salad screams summer and can come together in a matter of minutes for any dinner party, neighborhood barbecue or potluck. The best part about this salad is that it is veggie packed, wholesome, and a naturally gluten free. Delicious, Quick, and Easy Mexican Corn Salad.
Delicious Mexican Corn Salad
I really love corn and anything that has corn in it and so does my kids. I decided to create this summer fresh salad from my love of corn.
This salad is super simple to make, once all of the chopping is done it comes together in minutes.You can change this salad up a bit to fit ingredients that suit your taste preferences or that you already have on hand. This salad is one of those that is even more delicious the second day, because the flavors have marinated over night. I also love to eat this salad for light lunches using tortillas chips to scoop it right up!
I really like making this salad for meal prepping during the week. I portion the salad out in meal prep containers so it is ready to eat on those days. Just leave the avocado on the side and add it in separately for longer term meal prep.
What to serve with Mexican Corn Salad
This is one of my go-to healthy meals because it is full of flavors and keeps me full all the same time. If you are making this salad a rounded meal add a few items or so to go with it. Here are a few of my favorite sides to serve with it.
Serve this salad as a side with:
- Garlic Chicken Bites
- Low Carb Chicken Enchilada Casserole
- Caprese Chicken
- Taco Skillet Dinner
- Chicken Quesadillas
- Ground Turkey Tacos
Pair this salad with these sides for a meal:
- Roasted Cauliflower or Cauliflower Rice
- Sautéed Spinach
- Mexican Cornbread
- Taco Rice
- Tortilla Chips
Extra Add ins:
Add chopped chicken or steak to make this dish even heartier!
- Grilled Balsamic Chicken
- Cilantro Lime Chicken
- Garlic Steak
- Skillet Greek Chicken
This should get you started on a great easy and delicious meal! If you have another favorite way to serve this, let me know in the comments. I would love to try it out next time I make it!
Tips for Making EASY Mexican Corn Salad
This Corn Salad is super quick and easy to make. I am going to run through an overview here and add some notes that might be helpful for you while making the dish. Make sure to get the FULL recipe at the bottom.
- Combine the corn, tomatoes, avocado and cilantro in a large bowl.
- In a small bowl whisk together olive oil, lime juice, salt, & pepper.
- Pour dressing over salad and toss! Enjoy
FAQ’s for Mexican Corn Salad Recipe
How do you store corn salad leftovers?
You can also prep your salads for the whole week by preparing the salad and storing it in an airtight container. This makes for easy on the go lunches. You can store this for up to 3-5 days in the refrigerator.
What is the best kind of corn to use?
You can use canned corn, thawed frozen corn, or fresh corn off the cob. Any of these would work it is just what you prefer. My favorite would have to be fresh corn from the cob. There is nothing like the taste of fresh corn during the summer and fall months.
Is this salad gluten free?
Yes, this salad is naturally gluten free. Remember to look at all of your ingredients before use to ensure the product you bought is gluten free.
I really hope that you enjoy this recipe as much as we do in our house! If your family does not like some of the ingredients in this salad, switch it up with ingredients they do like.
If you do get a chance to try it, I would love it if you let me know! You can leave me a comment below, or if you post a picture on Instagram, make sure to tag me @easyfamilyrecipes so that I can see what you are cooking up! It makes my day to see others enjoying the recipes that I share!
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More Easy Salad Side Dishes
- Broccoli Salad with Bacon
- Cucumber Tomato Salad
- Kale Salad with Lemon Dressing
- Mediterranean Chickpea Salad
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Mexican Corn Salad
- 2 cups frozen corn thawed
- 1 cup grape tomatoes quartered
- 1 avocado diced
- 1/2 cup red onion finely diced
- 1/2 cup fresh cilantro finely diced
- 1/4 cup olive oil extra virgin
- 1 tbsp lime juice fresh
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- Combine corn, tomatoes, avocado, onion, and cilantro in a large bowl.
- In a small bowl, whisk together the olive oil, lime juice, salt and pepper.
- Pour dressing over the salad and toss to coat.
- Leftovers can be stored in the refrigerator for up to 3 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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