Looking for ways to use up that sweet summer corn? Look no further! This simple Mexican Corn Salad hits all the right notes: lots of veggies, black bean for protein, and a nice citrusy dressing; it’s the perfect light side, taco filling, or appetizer with chips for all your summer cookouts, BBQs, or potlucks.
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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!
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!
Balsamic Dressing Pasta Salad
Easy to make and always popular at summer parties; you'll love this vegan pasta salad.
Skinny Avocado Ranch Pasta Salad
What could be better than avocado and ranch on pasta? This skinny pasta salad will make you one happy camper!
Loaded Southwestern BBQ Pasta Salad
With Southwest flair, this pasta salad goes so well with BBQs and grilled dishes
Summer Salad
This is my favorite veggie and fruit filled summer salad. I look forward to it all year!
Pin this recipe on Pinterest
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Mexican Corn Salad Recipe
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!
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
- Place veggies in a large serving bowl, and lightly toss to combine. Toss in chopped cilantro.
- 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!
Vicky says
April 28, 2014 at 10:55 amThis sounds and looks awesome!
Allison @ Clean Wellness says
April 28, 2014 at 12:41 pmCan I just say that I want a taco bar at my next easter shindig? What a great idea! I introduced the idea of a “world christmas” last year where we choose the country and cook the food from that region. I always find it makes for a less stressful and more relaxed celebration!
And I need to make this! I love all of those flavours. Super zingy and fresh.
Debi says
April 28, 2014 at 4:20 pmWhat a fun Christmas idea! I love it! Whenever I host Christmas or Thanksgiving I try to do something a little different. I think I might try World Christmas. Sounds like fun! 🙂
Renee's Kitchen Adventures says
April 29, 2014 at 6:52 amThis looks really light and delicious and I love that you added zucchini to it! perfect!
Nicole Neverman says
April 29, 2014 at 3:20 pmThis looks really yummy Debi 🙂 Nice and simple too!
Nicky says
April 29, 2014 at 3:24 pmThis looks delicious Debi. Taco bars are great whenever you have a large group to feed. This salad is fresh and would be great with or without tacos. PInning and stumbling.
Vohn says
April 29, 2014 at 5:18 pmThat looks so fresh and yummy! It’d be great with a summer barbecue.
Dawn ~ Spatulas On Parade says
April 29, 2014 at 6:26 pmGreat salad for a bbq and weekend get together. Thanks for sharing at The Southern Special
Cate from Random Crafty Georgia Girl says
April 29, 2014 at 6:56 pmThis looks great! Thanks for linking it up to the Southern Special! Don’t forget that you need to link it back to the blog that you linked up with! =)
Debi says
April 29, 2014 at 7:05 pmyep, sure did link back! That’d be Spatulas on Parade. Thanks.
auntbeesrecipes says
April 29, 2014 at 11:56 pmabsolutely gorgeous salad!
Stephanie Pass says
April 30, 2014 at 7:09 amI love the picture! It looks like such a bright and light salad. yum!
Nancy Fox says
April 30, 2014 at 11:12 amOooh…Love this Debi
Kate Veggie Desserts says
April 30, 2014 at 1:28 pmWhat a lovely colourful salad!
Chelsea says
April 30, 2014 at 7:37 pmThis is literally one of the best things I’ve had since I went vegan. Fantastic!
Kecia says
May 1, 2014 at 6:34 amFantastic! Colorful, flavorful and totally healthy goodness!
nettiemoore11 says
May 4, 2014 at 1:33 pmThis is such a gorgeous salad, perfect for grilling season! Thanks for sharing with us at Simple Supper Tuesday.
Kim @ The Cookie Puzzle says
May 5, 2014 at 6:28 pmThis looks absolutely amazing….I could eat a big ole bowl of it right now! Thank you so much for linking up at Party in Your PJs!
Heidy L. McCallum says
May 15, 2014 at 10:17 amvegan, vegetarian, colorful, gluten-free, dairy-free, nut-free, filled with veggies—- How awesome is that??? I hit the jackpot here! We are always looking for something more healthy!!!
Kayleen Miller says
March 27, 2018 at 8:36 amCame across this as we prepare for our fajita bar for Easter this weekend. Such a great idea!
Debi says
March 27, 2018 at 8:38 amKayleen, when we host Easter (which we aren’t this year), it’s so many people that a taco bar with fajita veggies is the perfect solution! And, this salad is always a hit! Thanks for the comment!
Nina Regan says
April 11, 2019 at 9:31 amThis is a great recipe. I felt like it needed a touch of sweetness in the dressing so I added about two teaspoons of Agave. I made it for my team of about fifteen food pantry volunteers, added small shell pasta to make it go further and it was a big hit. Thank you for a good recipe.
Sandra Shaffer says
May 5, 2019 at 8:02 pmOooh, this looks delicious and yes, so many ways to enjoy this dish. Great appetizer with tortilla chips, but I think my favorite is to stretch it a bit and serve it over salad like you did. About how long will this last in the refrigerator? I would like to take it to our next potluck.
Debi says
May 6, 2019 at 8:12 amSandra, I think it should last a good 3 days and still be nice and fresh.
Nikki says
June 3, 2019 at 11:15 pmOn of my favorite salad! Such beautiful color and all the best flavors! I have a whole box of fresh corn just in time to make it!
Holly Mccausland says
June 27, 2019 at 4:15 amMy family absolutely loved this. My son is a vegetarian and ate it for days and did not get tired of it. I’m actually making again as the huge bowl I made is gone from the days ago already. Thanks a bunch from my family to yours 🙂
Lisa says
July 3, 2019 at 8:10 pmMade the Mexican Corn Salad for a graduation party. It was a tasty and refreshing addition to our Mexican themed menu. I did prep too much of it for the party (made 6 times the recipe!! – loaded/layered ALL of the ingredients for a double recipe in a gallon ziploc bag, and stored the dressing, all mixed up and ready to go, separately), but we spent the next few days enjoying the mixed salad leftovers from the party. In fact, we dressed the last bag of salad 4 days later (I was somewhat leery about this!)……. we were so surprised at how fresh it mixed up with the dressing even after those extra days!! A definite do-over for this family! THANK YOU!
Roxana says
July 10, 2019 at 10:10 amThis sounds amazing. Lots of veggies and nice spices. Reminds me of some eastern Mediterranean and North African salads. Very flavorful.