Mexican Corn Salad
Mexican Corn Salad is a vibrant, refreshing dish that combines sweet corn, crunchy bell peppers, creamy avocado, and zesty lime. This colorful salad is perfect for summer gatherings, barbecues, or as a light snack. With its delightful flavors and textures, it’s sure to be a hit with family and friends. Quick to prepare and easy to customize, this recipe offers a delicious way to enjoy fresh ingredients while bringing a burst of sunshine to your plate.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Ingredients
Scale
- 2 cups fresh corn kernels (or 1 can/15 oz frozen corn)
- 1 medium red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes (approximately 1/4 cup)
- 1 tsp chili powder
- 1 ripe avocado, diced
- Salt and pepper to taste
Instructions
- Cook the corn by boiling or grilling until tender (5-7 minutes). Let cool before cutting off the kernels.
- While the corn cools, dice the red bell pepper and finely chop the red onion. Roughly chop the cilantro.
- In a large bowl, combine cooled corn kernels, diced bell pepper, chopped onion, and cilantro. Toss gently.
- Squeeze fresh lime juice over the mixture and add chili powder. Stir until well combined.
- Gently fold in diced avocado just before serving.
- Serve immediately or chill for about an hour to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 170
- Sugar: 3g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Customize by adding black beans for protein or swapping lime juice with lemon for a different zing. Store leftovers in an airtight container in the fridge for up to three days.