Go Back
To make a vibrant Mexican corn salad, gather these fresh ingredients: - Fresh corn kernels (about 6 ears) - Cherry tomatoes - Red onion - Ripe avocado - Cilantro - Jalapeño - Limes - Olive oil - Smoked paprika - Salt and pepper - Cotija cheese (optional) Each ingredient adds flavor and texture. The fresh corn provides sweetness. Cherry tomatoes add a burst of color. Red onion gives a nice crunch. Ripe avocado brings creaminess, while cilantro offers a fresh taste. Jalapeño adds a little heat, but you can adjust it to your liking. Lime juice brightens the salad and balances the flavors. Olive oil adds a rich mouthfeel. Smoked paprika gives a unique depth that ties everything together. Finally, cotija cheese, if you choose to use it, adds a delightful salty finish. For the full recipe, check out the detailed instructions to create this tasty dish. - Grilling the corn Start by heating your grill to medium-high. Place the corn on the grill for about 10 minutes. Turn it often until you see nice char marks. This gives the corn a great smoky flavor. Once done, let it cool. Cut the kernels off the cob into a large mixing bowl. - Mixing the salad ingredients In the bowl with corn, add 1 cup of halved cherry tomatoes. Next, add 1/2 cup of finely chopped red onion and 1 ripe diced avocado. Toss in 1/2 cup of chopped cilantro and 1 finely chopped jalapeño for some heat. - Making the dressing In a small bowl, mix the juice of 2 limes, 1 tablespoon of olive oil, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Whisk it together well until it blends nicely. - Combining the salad and dressing Pour the dressing over the corn mixture. Gently toss everything to coat. Be careful not to mash the avocado; you want it to stay chunky. - Adjusting seasoning Taste the salad. If it needs more flavor, add more salt, pepper, or lime juice. Adjust it to your liking. This step makes a big difference in flavor. - Serving the salad Transfer the salad to a platter. If you like, sprinkle crumbled cotija cheese on top for extra flavor. This salad is now ready to enjoy! For the full recipe, check out the detailed instructions. Selecting the best corn Choose fresh corn for the best flavor. Look for bright, green husks. The kernels should be plump and juicy. You can also use frozen corn if fresh is not available. Just thaw it before using. Ensuring freshness of ingredients Use ripe tomatoes and firm avocados. Check for good color and texture. Fresh herbs add a nice touch. Always wash your produce well. This keeps everything clean and tasty. How to keep the avocado from browning To stop your avocado from browning, use lime juice. Coat the diced avocado with lime juice right after cutting. The acid slows down oxidation. This keeps your salad looking fresh. Adjusting spiciness with jalapeño For less heat, remove the seeds from the jalapeño. If you want more spice, add more jalapeño. You can also switch to a different pepper. Try poblano or serrano for varied heat levels. Follow these tips for a delightful salad. You can find the Full Recipe to make this fresh dish. Enjoy the process and have fun with your cooking! {{image_2}} Customization makes Mexican corn salad even more fun! You can easily adjust it to suit your taste. Here are some great ideas: Black beans give this salad a hearty boost. They add fiber and protein too. Just toss in a cup of drained, rinsed black beans. This simple step makes the salad more filling. You can switch up the herbs for a fresh twist. Try adding fresh parsley or dill. Each herb brings a new flavor and aroma. Experiment to find your favorite mix! Cotija cheese is tasty, but you can use others. Feta or goat cheese works well too. Each cheese adds a different taste and texture. Choose based on what you like best. If you love heat, add more peppers! Try serrano or habanero for a kick. Remember to adjust the amount based on your spice level. This way, you can enjoy a salad that packs a punch! To store leftovers, place the salad in an airtight container. This keeps moisture in and prevents drying. If you have extra dressing, store it separately to keep the salad fresh. For best refrigeration, set your fridge to 40°F or lower. This temperature slows down spoilage. Avoid placing the salad near open food, which can transfer odors. You can keep the salad in the fridge for up to three days. After that, the herbs and avocado may turn brown or mushy. Always check for signs of spoilage before eating. You can use leftover salad in several dishes. Mix it into tacos for added crunch. You can also top grilled chicken or fish with it. This adds flavor and nutrition to your meals. For the full recipe, check out the Sizzling Mexican Corn Salad. What is the best way to grill corn? The best way to grill corn is to use fresh ears. Heat your grill to medium-high. Grill corn for about 10 minutes. Turn the ears often until they get nice grill marks. This gives the corn a sweet, smoky flavor. Can I use frozen corn instead? Yes, you can use frozen corn. Just thaw it first and drain any extra water. Keep in mind that fresh corn has a better taste and texture. Frozen corn will still work well in this salad. How long does Mexican corn salad last in the fridge? Mexican corn salad lasts about 3 days in the fridge. Store it in an airtight container. The flavors will blend and get better over time, but the avocado may brown. Is this recipe gluten-free? Yes, this recipe is gluten-free. All the ingredients are naturally gluten-free. Enjoy this salad without worries if you are avoiding gluten. What can I serve with Mexican corn salad? You can serve this salad with grilled meats, tacos, or beans. It pairs well with any dish needing a fresh touch. You can also serve it as a light lunch or snack. How do I make this salad vegan? To make the salad vegan, just leave out the cotija cheese. You can also add a vegan cheese substitute if you want a cheesy flavor. The salad will remain delicious and fresh without it. For the full recipe, check out the Sizzling Mexican Corn Salad. This Mexican corn salad bursts with flavor. The key ingredients include fresh corn, cherry tomatoes, and avocado. These ingredients blend well to create a tasty dish. The smoky paprika adds depth, while lime juice brightens the salad. You can taste the sweetness of the corn and the crunch of the veggies. Serve this salad as a side dish at BBQs or picnics. It goes well with grilled meats or tacos. You can also enjoy it on its own for lunch. Add crumbled cotija cheese on top for extra flavor. This salad is not only delicious but also healthy. Corn is rich in fiber and vitamins. Tomatoes provide antioxidants, and avocado offers healthy fats. Eating this salad can support heart health and digestion. Overall, it’s a fresh and vibrant dish that you can enjoy any time. For the complete recipe, check the Full Recipe section. This blog post gave you a detailed look at making a tasty Mexican corn salad. You learned about the fresh ingredients, step-by-step preparation, and smart tips to enhance your dish. I shared useful variations and storage advice to keep your salad fresh. Remember, making this salad is easy and it can fit any meal. Enjoy experimenting with flavors and customizing it to suit your taste. You have everything you need to create a vibrant, delicious salad!

Mexican Corn Salad

Discover the vibrant flavors of Sizzling Mexican Corn Salad! This refreshing dish combines grilled corn, juicy tomatoes, creamy avocado, and zesty lime for a perfect side or light meal. Ready in just 25 minutes, it's ideal for summer gatherings or any occasion. Explore the complete recipe now and impress your guests with this delicious, colorful salad that's packed with fresh ingredients and exciting tastes. Click to make it today!
Print Recipe Pin Recipe

Ingredients
  

4 cups fresh corn kernels (about 6 ears of corn)

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1 ripe avocado, diced

1/2 cup cilantro, chopped

1 jalapeño, finely chopped (seeds removed for less heat)

Juice of 2 limes

1 tablespoon olive oil

1 teaspoon smoked paprika

Salt and pepper to taste

Crumbled cotija cheese for garnish (optional)

Instructions
 

Start by grilling the corn on a medium-high heat grill for about 10 minutes, turning occasionally, until slightly charred. Allow it to cool, then cut the kernels off the cob into a large mixing bowl.

    In the same bowl, add the halved cherry tomatoes, finely chopped red onion, diced avocado, chopped cilantro, and jalapeño.

      In a small bowl, whisk together the lime juice, olive oil, smoked paprika, salt, and pepper.

        Pour the dressing over the corn mixture and gently toss everything together to combine, ensuring the avocado remains intact.

          Taste and adjust seasoning if needed.

            For serving, transfer the salad to a platter and sprinkle with crumbled cotija cheese.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4-6