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Mexican Corn Salad
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Mexican Corn Salad
A vibrant and flavorful salad that combines the sweetness of corn with the tanginess of lime juice, the crunch of tortilla chips, and the spiciness of jalapeño peppers. This Mexican-inspired dish is perfect for warm weather gatherings, potlucks, and outdoor events. The combination of textures and colors creates a visually appealing presentation that is sure to delight your guests. This recipe is easy to make and requires minimal cooking, making it an ideal choice for busy weeknights or weekend barbecues.
Time Cook
20
Level
Beginner
Calories
250
Allergens
Gluten-free, Vegetarian, Dairy
Ingredients
1 cup
Frozen Corn
100 Calories
1 cup
Red Bell Pepper
45 Calories
1/2 cup
Red Onion
25 Calories
2 tablespoons
Jalapeño Peppers
10 Calories
1/4 cup
Cilantro
10 Calories
2 tablespoons
Lime Juice
10 Calories
1/2 cup
Queso Fresco
50 Calories
1 cup
Tortilla Chips
100 Calories
to taste
Salt and Pepper
0 Calories
1/4 cup
Scallions
10 Calories
Step-by-Step Instructions
1
Preheat the grill to medium-high heat. Grill the corn for 5-7 minutes, turning occasionally, until lightly charred. Remove from heat and let cool.
2
In a large bowl, combine the grilled corn, red bell pepper, red onion, jalapeño peppers, cilantro, and queso fresco.
3
Squeeze the lime juice over the salad and toss to coat. Season with salt and pepper to taste.
4
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
5
Just before serving, garnish with additional cilantro, scallions, and queso fresco if desired. Serve with tortilla chips and lime wedges on the side.
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© 2025 Cooklaif
Where cooking meets life and technology.
© 2025 Cooklaif