Mexican Corn Salad
This vibrant Mexican Corn Salad blends sweet corn, fresh cilantro, red onion, lime juice, jalapeños, and aromatic spices for a refreshing, zesty side dish perfect for any occasion.
6 Servings
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
To ensure this Mexican Corn Salad is gluten-free:
- 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.