Mexican Corn Salad

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 Mexican side dish, taco filling, or appetizer with chips for all your summer cookouts, BBQs, or potlucks.

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Taco bar

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! And, I’ve made this salad many times since then, it’s perfect as a Mexican side dish or a side dish for taco night.

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 are 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.

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, or just leave them out.

Want to add some avocado? Yum!

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

You can make this corn salad into a delicious corn salad tostada .

“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!

The lime dressing can be used on other salads as well. It’s easy to make and delicious with a bright citrus flavor.

Can this be made ahead?

Absolutely this can be made ahead! It’s the perfect summer salad for parties because it’s easy to make, pop it in the fridge, and take it out when you’re ready to serve.

I like to make the dressing in a little mason jar and give it a good shake right before tossing it into the salad.

Be aware that some oils, especially olive oil can solidify in the fridge. If your dressing does solidify, simply leave it on the counter a bit to come to room temperature. If you want to read more about oils solidifying in the fridge, hop over to my Chimichurri recipe and take a gander at the info there.

And, I’ll typically make the salad and store it separately from the dressing so the veggies don’t get too soggy from marinating in the dressing.

Other recipes that are perfect for a potluck or summer BBQ

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 dedicated Pinterest board for Mexican Foods; make sure to follow it for all the yummy Mexican inspired recipes.

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Mexican Corn Salad Recipe