When you think of Mexican cuisine, what are the flavours that come to mind? This Mexican corn salad will likely have them all. If it doesn’t it is easily customized to your tastes. Think fresh corn, avocado, onion, tomatoes, cilantro, and lime juice!
This recipe calls for fresh raw corn to keep things nice and light for a summer salad. If it is cooler, do not hesitate to grill your corn for this Mexican corn salad. Bring the bright, and smoky flavors of summer together in this dish.
You will want to wait until serving to dice the avocado and garnish. Though, if you toss the avocado in a bit of lime juice it will hold its color for longer. It can also be nice to add a sprig of fresh cilantro for decoration as well. Do you hate cilantro? No worries! Just use parsley instead. Don’t like raw onion? Feel free to omit it or use some diced bell peppers instead. I also like to add fresh peppers from my garden of different colors when I have them. They take this Mexican corn salad from pretty to gorgeous!
Mexican Corn Salad
- 4-5 Ears of fresh sweet corn on the cob
- 1/2 purple salad onion finely diced
- 1 – 15oz can black beans drained and rinsed (optional)
- 2-3 tomatoes diced (do not use canned)
- 1 large handful of cilantro minced, reserve a few sprigs for garnish
- 2 finely minced jalapenos (optional)
- 3 limes juiced (you can use store bought juice or reserve wedges for garnish)
- 2 ripe avocados diced (for garnish, dice just before serving)
- First, carefully remove the corn kernels from the cob as neatly as possible. Add the corn kernels to a large bowl.
- Gently fold in the diced onion, drained beans (if using), diced tomatoes, minced cilantro, minced jalapenos (if using), and lime juice.
- Serve in small bowls topped with a sprinkle of diced avocado. Add lime wedges, cilantro sprigs, and jalapeno slices as desired. It can be nice to serve salsa, queso, and sour cream alongside.