Mexican Corn Salad with sweet corn, cilantro, red onion, lime juice, jalapeños, and garlic. Fresh, fast, and perfect for tacos or BBQ!
I don’t know about you, but I have this habit of agreeing to bring a dish to a party and then completely forgetting about it until, like, 45 minutes before we’re supposed to leave. You too? Glad I’m not alone.
This Mexican Corn Salad came to life on one of those days. It was one of those hot, sticky afternoons—you know, the kind where you step outside and instantly regret your life choices? I was supposed to bring a side to a friend’s BBQ, and I hadn’t planned a thing. The fridge was bare bones. No fresh veggies, no fancy cheeses… but there was a bag of frozen corn. A half-lime rolling around the crisper drawer. And a jalapeño I’m pretty sure was holding on for dear life.
Long story short, I threw them all together with whatever else I had lying around, and I swear to you, people were scraping the bottom of the bowl within the hour. My friend Lisa even pulled me aside and whispered, “Where’d you buy this?” and I was like, “Girl… if you only knew.”
Why You’ll Love This Mexican Corn Salad Recipe?
First of all, it’s EASY. Like, throw-it-in-a-bowl-and-call-it-a-day easy. It’s fresh, tangy, and has just the right amount of kick. Plus, you don’t need to turn on the stove (which, if you live somewhere as hot as Alabama in August, is a gift).
Here’s what makes this Mexican Corn Salad an absolute winner at every table:
- Ready in 10 minutes. Unless you’re sipping a margarita while you make it. Then maybe 15.
- Totally customizable. Want it spicier? Milder? Cheesier? You do you.
- Works with tacos, BBQ chicken, grilled steak, or even a spoon straight from the bowl. No judgment.
- Gets better the next day. If it lasts that long. (Spoiler: it won’t.)
Ingredient Notes:
I’m not saying you need to be picky with ingredients here… but a little love goes a long way. Here’s what you need and why it works.
- Frozen Corn (16 oz): Yep, frozen. I’ve used fresh before—amazing—but frozen saves time and still brings all the sweetness. Char it in a skillet if you’ve got a minute. If not? Totally fine.
- Cilantro (½ cup): I love cilantro. That bright, herby pop? Yes, please. If you’re one of those people who thinks it tastes like soap (my cousin Angie says this every time), parsley works in a pinch.
- Red Onion (½ cup): For bite and color. Sometimes I soak it in water for 10 mins to mellow it out. Sometimes I don’t because I’m running late.
- Lime Juice (¼ cup): Fresh. Always fresh. If you pull out a bottle of lime juice, I’ll look the other way, but… it won’t be the same.
- Jalapeño (2 tbsp, minced): More or less depending on your spice tolerance. I keep a few seeds in because I like to live on the edge.
- Olive Oil (1 tbsp): Brings it all together. A good glug—nothing fancy.
- Salt (½ tsp): Taste as you go. Sometimes I add more at the end.
- Cumin (¼ tsp) and Chili Powder (¼ tsp): Just enough to make you think “Hmm, what is that delicious flavor?”
- Black Pepper (¼ tsp): Freshly cracked, because you’re worth it.
- Garlic (2 cloves, minced): If you love garlic like me, toss in an extra clove. It’s fine. Live your life.
How To Make Mexican Corn Salad?
You ready? This is not rocket science. This is stir-and-eat goodness.
Step 1: Bowl Time
Grab your biggest mixing bowl. Why? Because you’ll want room to stir without losing half of it on the counter. Been there. Toss in your thawed corn, cilantro, onion, lime juice, jalapeño, olive oil, salt, cumin, chili powder, black pepper, and garlic. Stir it like you mean it.
Step 2: Chill Out
Cover it up—plastic wrap, beeswax wrap, whatever you’ve got. Pop it in the fridge for at least 8 hours if you can. If you can’t wait? I get it. I’ve eaten it right away, and it’s still darn good. But if you let it sit? The flavors get all cozy with each other. Totally worth the wait.
Want To Save This Recipe?
Step 3: Taste & Tweak
Right before you serve, give it a taste. Sometimes I add more lime or salt. Or more jalapeño if I’m feeling brave. You do you.
Storage Options:
I wish I had more leftovers of this stuff.
- Fridge: Airtight container, good for about 3 days. The flavors get better on day two, but after that, it starts to go a little soft.
- Freezer: Nope. Don’t do it. The texture gets all weird.
Variations and Substitutions:
This Mexican Corn Salad is super forgiving. Play around with it!
- Add Cotija or Feta: Crumble on top for extra creamy-salty goodness.
- Make It Creamy: Stir in a little mayo or sour cream and boom—street corn vibes.
- Roast Your Corn: Grill it, char it in a pan, or leave it plain. All work!
- More Veggies: Bell peppers, tomatoes, avocado… it’s a party.
- Amp Up the Heat: Serrano peppers, a dash of hot sauce, or crushed red pepper.
- No Cilantro? Parsley, basil… or skip it if you must (but don’t tell me).
What to Serve with Mexican Corn Salad?
I serve this with everything.
- Tacos: Any kind. Carnitas, grilled shrimp, black bean—doesn’t matter.
- Grilled Meats: Chicken thighs, skirt steak, even pork chops.
- Chips: Scoop it like salsa. No one will stop you.
- Burger Topper: Trust me. Do it.
- Wraps & Bowls: Spoon it over a rice bowl or into a tortilla. Instant lunch.
Frequently Asked Questions:
Can I use fresh corn instead of frozen?
100%. Fresh is great if you’ve got it. Just cook it first.
Is this spicy?
Mild to medium. Depends on your jalapeños. No seeds? Pretty mild. Keep the seeds? It’s a little sassier.
Can I make this ahead?
Heck yes. It’s actually better after a few hours. Overnight is magic.
his Mexican Corn Salad has become one of those recipes I can make with my eyes closed. I’ve brought it to picnics, BBQs, potlucks… and more than once I’ve made it for dinner because, well, I wanted to. If you make it, I wanna hear about it! Did you add something fun? Did your kids devour it? Did you eat it straight out of the bowl like me? Drop me a comment or tag me—let’s swap salad stories.
And hey… need taco recipes to go with it? I’ve got you. Let’s taco ‘bout it soon.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mexican Corn Salad
Ingredients
- 1 package 16 ounces frozen corn, thawed
- ½ cup fresh cilantro finely chopped
- ½ cup red onion finely chopped
- ¼ cup fresh lime juice
- 2 tablespoons jalapeños minced and seeded (approximately 1 large jalapeño)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced
Instructions
Combine the Ingredients
- In a large mixing bowl, combine the thawed corn, chopped cilantro, red onion, lime juice, minced jalapeños, olive oil, salt, cumin, chili powder, black pepper, and minced garlic.
Toss Thoroughly
- Using a large spoon or spatula, gently toss the ingredients together until evenly coated and well incorporated.
Refrigerate
- Cover the bowl securely with plastic wrap or a fitted lid. Refrigerate the salad for a minimum of 8 hours to allow the flavors to blend and develop.
Serve
- Prior to serving, stir the salad well to redistribute the dressing and seasoning. Serve chilled as a side dish or accompaniment to your favorite main courses.
Notes
- Confirm that your frozen corn and spices (particularly the chili powder and cumin) are certified gluten-free, as cross-contamination can occasionally occur during processing.
- Serve with gluten-free accompaniments, such as gluten-free tortilla chips or grilled meats free of marinades containing gluten.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
