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Mexican Corn Salad

Mexican Corn Salad

David Taylor
This Mexican Corn Salad is a delicious side dish made from grilled corn and loaded with black beans and a few other add-ins. The dressing is creamy and a little smoky, with just the right amount of zing from the lime juice.
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Side Dish
Cuisine Mexican
Servings 6 people
Calories 230 kcal

Ingredients
  

Corn Salad

  • 1 tbsp olive oil
  • 5 ears corn (4 cups of kernels) shucked and kernels removed
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 red bell pepper diced
  • 1/2 cup cilantro chopped
  • 1/4 cup red onion diced
  • 1 jalapeƱo seeded & diced
  • 1 can black beans (15 oz can) drained & rinsed

Dressing

  • 2 tbsp mayonnaise
  • 2 tbsp sour cream (or plain Greek Yogurt)
  • 1 tbsp lime juice (or more to taste)
  • 1 clove garlic (pressed or grated on microplaner)
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup queso fresco cheese crumbled

Garnish

  • 2 green onions chopped
  • cilantro
  • avocado
  • queso fresco cheese

Instructions
 

  • Grill your corn then cut the kernels from the cobs. If you are not able to grill it, heat a large skillet and add olive oil. Then add the corn, 1/4 tsp salt and 1/4 tsp pepper, and 1 garlic clove (minced). Cook the corn kernels until you get a little bit of browning on them. Add corn to a large bowl.
  • Chop all of the veggies and cilantro. Then mince the garlic. Add to the bowl.
  • Add the black beans to the bowl.
  • Mix the dressing ingredients together.
  • Stir the dressing into the salad until well combined.
  • Serve with your choice of garnishes.