This Mexican corn salad is easy to make and bursting with flavor. Made with fresh corn, vibrant veggies, and a zesty avocado dressing, you’ll love this healthy twist on a classic street food favorite. Ready in 10 minutes, it’s perfect for a quick lunch or side dish for your next summer BBQ.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
- Perfect for a quick lunch. This salad is quick and easy to make and is ready in just 10 minutes!
- Loaded with nutrients. This healthy salad is packed with protein, fiber, and vitamins that will give you a satisfying bite.
- Comes with a delicious dressing that will elevate your meal and perfectly pairs with the salad!
📋 Ingredients and notes
To make Mexican corn salad, you’ll need corn, canned black beans, red onion, cilantro, lime juice, olive oil, red chili powder, salt, and black pepper.
To make avocado cilantro lime dressing, you’ll need avocado, garlic cloves, fresh cilantro, green jalapeño (optional), vegan sour cream, vegan mayonnaise, fresh lime juice, cumin powder, onion powder, salt and black pepper.
Variations & Substitutions
- Corn. Using the canned corn helps keep this recipe super quick. However, if it’s summertime, for the best flavor, you can use fresh corn and microwave it.
- Lettuce. Use romaine lettuce or iceberg lettuce. You can also use mixed salad greens for a variety of fresh greens.
- Black beans. Rinse and drain the canned black beans before adding them to the salad. If you prefer to use dry black beans, you’ll need to soak them overnight and then cook them until tender.
- Garnish with crumbly cheese like cotija cheese, feta cheese, or parmesan cheese.
- Avocado. For the dressing, choose a ripe avocado that’s slightly firm to the touch, smooth, and no bruises, and dark green in color.
- Sour cream. A good substitute for sour cream are dairy-free yogurt or coconut cream.
- Jalapenos. Remove the stems and seeds for a milder flavor.
📖 How to make Mexican corn salad
Make the salad
Step 1:
In a large bowl, combine the black beans, corn, onion, cilantro, lime juice, olive oil, chili powder, salt, and pepper. Toss to coat.
Step 2:
Serve immediately or refrigerate for later.
Make avocado cilantro lime dressing
Step 1:
Wash and dry the avocados. Cut into two halves, remove the pit.
Step 2:
Scoop the avocado flesh out into the food processor (after removing any brown parts) along with the garlic cloves and chopped cilantro.
Step 3:
If you’re using jalapenos, remove the stems (and seeds for a milder flavor) and then chop them into small pieces and place them in the food processor. Pulse to combine.
Step 4:
Add the remaining ingredients and then pulse until it’s combined into a creamy texture. Your avocado cilantro lime dressing is ready!
Step 5:
Drizzle avocado lime cilantro dressing to your Mexican corn salad. Serve and enjoy!
👩🏽🍳 Tips for the best Mexican corn salad
⭐ Grill or char the corn briefly for a smoky flavor before cutting it off the cob. You can also roast the corn in the oven to get a similar flavor.
- If time allows, let the salad sit in the refrigerator for an hour or so before serving, but do not add salt or dressing beforehand. This allows the flavors to meld together and intensify, making the salad more flavorful.
- Add jalapenos and cumin gradually to the dressing to control the taste and adjust until you reach the desired flavor.
- Chill the dressing in the refrigerator for at least 30 minutes before serving to let the flavors combine.
👩🏽🍳 Troubleshooting FAQs
This can happen if the ingredients release water after sitting for a while, especially if salt was added and the salad was refrigerated for a long time. To prevent this, you can drain any excess liquid before serving or add salt just before serving instead of in advance.
If it’s too spicy, add more corn or avocado to dilute the heat. If it’s too bland, a little more salt, lime juice, or chili powder can enhance the flavors. Adjusting the seasoning to your taste is key to a delicious salad!
Yes, you can prepare the salad ingredients two days in advance. Place them in an airtight container in the refrigerator to keep them fresh. Store the dressing separately until right before serving.
🍴 How to serve Mexican corn salad
Inspired by elotes, or Mexican street corn, this salad is the perfect side dish to bring to cookouts and summer BBQ parties! But it’s also delicious when served as a light lunch all year round. Serve it on its own or with tortilla chips, crusty bread, or with taco shells. Some of my favorite dishes to serve it with are black bean quinoa burger, air fryer nachos, fried avocado tacos, and grilled asparagus.
🍴Storage and reheating suggestions
To store leftover Mexican corn salad, place the salad ingredients in an airtight container or cover your salad bowl tightly with aluminum foil or plastic wrap. Keep it fresh in the refrigerator for 2-3 days. I do not recommend freezing this salad because the vegetables become mushy when thawing.
Store the avocado cilantro lime dressing in a separate container for up to five days. You can freeze the dressing and it can last up to two months when stored properly.
🍴 More delicious salad recipes
If you like this recipe, check out my other salad recipes:
High Protein Vegetarian Dinners
Marinated Tofu (+6 Marinades)
Spicy Soba Noodles
Silken Tofu Chocolate Mousse
Mexican Corn Salad with Avocado Cilantro Lime Dressing
Ingredients
To make Mexican corn salad
- 15 oz canned black beans, drained and rinsed
- 15 oz corn, drained; substitute 2 ears of corn
- ½ red onion, finely chopped
- ¼ cup cilantro, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- ½ teaspoon red chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To make avocado cilantro lime dressing
- 1 avocado
- 3 garlic cloves
- 2 tablespoons cilantro, chopped
- 1 jalapeno, can remove seeds for milder version
- ¼ cup vegan sour cream, substitute with vegan yogurt for lighter version
- ¼ cup mayonnaise, vegan, olive oil-based
- 2 tablespoons fresh lime juice
- ½ teaaspoon cumin powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Make Mexican corn salad
- In a large bowl, combine the black beans, corn, onion, cilantro, lime juice, olive oil, chili powder, salt, and pepper. Toss to coat. Serve immediately or refrigerate for later.
Make avocado cilantro lime dressing
- Wash and dry the avocados. Cut into two halves, remove the pit.
- Scoop the avocado flesh out into the food processor (after removing any brown parts) along with the garlic cloves and chopped cilantro.
- If you're using jalapenos, remove the stems (and seeds for a milder flavor) and then chop them into small pieces and place them in the food processor. Pulse to combine.
- Add the remaining ingredients and then pulse until it's combined into a creamy texture. Your avocado cilantro lime dressing is ready!
Notes
- Using the canned corn helps keep this recipe super quick. However, if it’s summertime, for the best flavor, you can use fresh corn. Check out this recipe for microwave corn on the cob to get it ready in no time.
- The salad can be stored in the refrigerator for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
