Mexican Corn Salad

Mexican Corn Salad

For Easter we had a (not so traditional) taco bar with fajita veggies and this easy to make Mexican Corn Salad!  It’s always a hit – young and old. Vegan, meat eater, gluten-free, everyone loves it!

If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty yellow background.

Taco Bar Menu

When we host Easter we always do a taco bar.

Here’s my detailed menu for when we have about 40 people coming.

And, if you’re hosting a taco bar party of any kind, here’s my tips and tricks with links to tons of great recipes!

Dan grilled up a big ol’ mess of fajita veggies and carne asada. We had rice and beans, cheese, lettuce, salsa, guacamole, tortillas. Tons of yummy stuff!

And, I thought it was really wonderful that all of the family got into the Mexican theme as well. Teri even made guacamole deviled eggs! They were so yummy!

One of the things I made for the Easter Taco Bar was this easy to make Mexican Corn Salad.

Mexican Corn Salad

I really like the bright light salad at the Easter table. It was great on my tacos.

I loved dipping chips into it and eating it like a dip. It could be a salsa or a salad.

Variations on the recipe

Super flexible. Serve it how you’d like. If you had fresh summer corn on the cob, you could grill that and cut the kernels off the cob for a fun smokey taste to your salad. No black beans at home? Switch ’em out for kidney beans or white beans. Don’t like zucchini, use cucumbers. Well, I think you get the idea.

Fits lots of different diets

And, it fits with lots of different eating requirements. It’s vegan, vegetarian, colorful, gluten-free, dairy-free, nut-free, filled with veggies, good for you, and super yummy!

I didn’t really count how many servings it made because it was on the table for anyone to eat, so I’ve guesstimated it in the recipe.

Tostada with Mexican Corn Salad

Later I’ll be bringing you a tostada made with this Mexican Corn Salad. See the picture below.

You can click on the picture or the link above to get to the tostada recipe.

“Traditional” Easter taco bar with Mexican Corn Salad

I hope your Easter was great! Have you ever tried a non-traditional holiday gathering like this?

How did it go? I’d love to hear your stories!

Other recipes that are perfect for a potluck or summer BBQ

Click on the photo to get to the recipe!

Loaded Southwestern BBQ Pasta Salad

Peach, Nectarine, and Strawberry Fruit Salad with Lime Honey Basil Syrup

Cranberry Pecan Broccoli Salad

Pin this recipe on Pinterest

This Mexican Corn Salad pin has been pinned over 27,000 times on Pinterest!

Pin it for yourself, and be sure to read all the “tried it” comments. People love it!

I have a board dedicated to Mexican Foods! Follow it here!

I’m testing Pinterest’s new pincodes. The circle image you see below is their pincode for my Mexican food for me! board.

If you open the camera within your Pinterest app on your phone and aim it at the circle, it’ll take you to my board. So, as long as Pinterest supports this technology, it should work. I also made it so you can simply click the image to get to the board.

Mexican Corn Salad Recipe

5 from 1 vote

Print

Mexican Corn Salad

This easy to make Mexican Corn Salad is always a hit - young and old. Vegan, meat eater, gluten-free, everyone loves it!

Course Salad

Cuisine Mexican

Keyword corn, healthy

Prep Time 20 minutes

Total Time 20 minutes

Servings 6 servings

Calories 168 kcal

Author Debi

Ingredients

• 3 cups frozen corn defrosted
• 1 red bell pepper chopped
• 1 cup red onion chopped
• 1 can 15 ounce black beans, drained and rinsed
• 1 medium zucchini chopped
• large handful fresh cilantro leaves chopped

DRESSING

• 3 tablespoons olive oil or light tasting oil of your choice
• juice of 2 limes
• ¼ teaspoon garlic powder
• 1 teaspoon ground cumin
• ½ teaspoon Kosher salt more or less to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Place veggies in a large serving bowl, and lightly toss to combine. Toss in chopped cilantro.
2. Whisk the dressing ingredients together or shake in a tightly sealed jar. Adjust the seasonings to taste, and add the dressing to the veggie mixture. Lightly toss to coat. Enjoy!

Nutrition Facts

Mexican Corn Salad

Amount Per Serving

Calories 168 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Sodium 203mg 8%

Potassium 414mg 12%

Total Carbohydrates 24g 8%

Dietary Fiber 3g 12%

Sugars 2g

Protein 3g 6%

Vitamin A 13.7%

Vitamin C 47.4%

Calcium 1.8%

Iron 6%

* Percent Daily Values are based on a 2000 calorie diet.