Mexican Corn Salad

Ingredients

• 300 g (2 cups)frozen corn, thawed
• 150 g (1 cup)grape tomatoes, quartered
• 1avocado, diced
• 75 g (½ cup)red onion, finely diced
• 8 g (½ cup)fresh coriander, finely chopped
• 30 ml (2 tablespoons)extra-virgin olive oil
• 15 ml (1 tablespoon)fresh lime juice
• ½ teaspoonground cumin
• ½ teaspoonsalt
• ¼ teaspoonblack pepper

Instructions

1. 1

   Combine the salad

   Put the thawed corn, quartered tomatoes, diced avocado, red onion and coriander in a large bowl.

2. 2

   Whisk the dressing

   In a small bowl, whisk together the olive oil, lime juice, salt and pepper.

3. 3

   Dress and toss

   Pour the dressing over the salad and toss until the ingredients are coated.

What is Mexican corn salad?

This is a fresh, Mexican-inspired salad built around sweet corn, vegetables, herbs and lime. Its sweet-and-tangy flavour comes from the combination of corn and citrus, with avocado adding a creamy contrast.

This version keeps the preparation simple: the ingredients are combined raw, then tossed with a quick olive oil dressing. It is served cold and works well as a side dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 148 calories, 2g protein, 13g carbs, 10g fat.

The corn supplies most of the carbohydrates, while olive oil and avocado contribute much of the fat. The salad contains only a small amount of protein, so serve it alongside a protein-rich main and add another vegetable if you want a more balanced plate.

The key ingredients

Corn: Thaw the frozen kernels before mixing them in so the salad is cold rather than icy. Drain away any excess liquid.

Avocado: Dice it just before assembling so it stays fresh-looking and holds its shape when tossed.

Coriander and lime: Fresh coriander brings a herbal note, while lime juice gives the dressing its bright, tangy finish.

Making the dressing

Whisk the olive oil, lime juice, salt and pepper together in a separate small bowl before adding them to the salad. This helps distribute the seasoning more evenly through the ingredients.

The recipe adds cumin to the salad ingredients rather than the dressing. Stir it through with the corn and vegetables so its warm flavour is spread throughout.

Getting the texture right

Keep the onion finely diced so it contributes a little bite without dominating each mouthful. Quarter the tomatoes and dice the avocado into pieces that are easy to lift with a fork.

Toss gently once the avocado is in the bowl. A light hand helps keep the pieces intact while coating the salad.

Timing and serving

The stated preparation time is 10 minutes, with no cooking required. Thaw the corn in advance if needed, as the recipe calls for it to be thawed before mixing.

Serve the salad cold as a side with grilled food, tacos or other savoury mains. It also makes a colourful addition to a spread of shared dishes.

Seasoning to taste

The lime, salt and pepper make a simple dressing that lets the corn and vegetables remain prominent. Taste a spoonful after tossing and adjust the seasoning if needed.

For the best balance, make any adjustments gradually: a little more lime can sharpen the flavour, while a pinch of salt can bring the ingredients into focus.

Recipe notes & tips

• Thaw and drain the corn before adding it to the bowl.
• Cut the vegetables into fairly even pieces for a more consistent mix.
• Dice the avocado shortly before serving to keep it looking fresh.
• Whisk the dressing separately before pouring it over the ingredients.
• Toss gently after adding the avocado so it does not break down.
• Taste the salad after dressing and adjust the seasoning gradually.

Variations

• Add chilli: Finely chop a little fresh chilli for extra heat.
• Use lemon: Replace the lime juice with lemon juice for a different citrus note.
• Add black beans: Fold in drained, rinsed beans for a heartier salad.
• Try spring onion: Use finely sliced spring onion in place of the red onion.
• Add crumbled cheese: Scatter a little cheese over the salad just before serving.

Common mistakes to avoid

• Adding icy corn: Thaw and drain it first so it does not water down the salad.
• Cutting the onion too coarsely: Dice it finely so its sharpness does not overwhelm the other ingredients.
• Overmixing the avocado: Toss gently to keep the diced pieces intact.
• Pouring on dressing before whisking: Combine it in a small bowl first for more even seasoning.
• Making it too far ahead: Assemble close to serving time so the avocado stays fresh-looking.

How to store

Refrigerate leftovers in an airtight container and eat within 1 day for the best texture, as the avocado may discolour and soften. This salad is served cold, so there is no need to reheat it.

Frequently asked questions