Mexican Corn Salad

"A refreshing side dish with just a bit of kick. You can adjust the jalapeno and chili powder to taste if you like it spicier! Makes a great base for corn salsa too. Just kick up the spices and add tomatoes and black beans."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DEE A. photo by DEE A.
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Katanashrp photo by Katanashrp
photo by Oliver1010 photo by Oliver1010
Ready In:
10mins
Ingredients:
11
Yields:
6 1/2 cup servings
Serves:
6
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ingredients

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directions

  • Combine all ingredients in a bowl and toss well.
  • Cover and chill approximately 8 hours.
  • Stir well before serving.

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Reviews

  1. This was a light and delicious corn salad that was a perfect accompaniment to the grilled taco bar I had. My guests loved it and it would be perfect for a summer BBQ or picnic. The only change I made was I used fresh corn and grilled it before cutting it off the cob. It added fantastic flavor!
     
  2. I loved this with my Mexican dinner. It was very good and everyone ate it and enjoyed it. I didn't add more of anything this time around, because some like it milder than others. I had more jalapenos on the side for those that wanted more of a kick!
     
  3. We loved this Mexican Corn Salad! Thanks for posting Brookelynne26. It was a cool, fresh and delicious accompaniment to spicier flavors of my mexican dinner. I ended up cooking my corn as directed on the package, then cooled it and then prepared. Truth be told, we couldn't wait the waiting time of 8 hours and only gave it a couple hours but it was great. It paired well with enchiladas, refried beans, Mexican rice and Mexican salad. Definitely will make again! Enjoy ChefDLH
     
  4. I thought it was OK but didn't really knock my socks off. The main reason is the corn. I'm guessing this would have been really good if I'd have used freshly picked sweet corn (and maybe grilled it for a couple of minutes before adding it to the dish).
     
  5. Really light and refreshing, perfect side to burritos the first night and burgers the second. I added some chopped red pepper since I had a few slices leftover from something else, and used green onions since I didn't have a red onion on hand.
     
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RECIPE SUBMITTED BY

<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
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