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Mexican Corn Salad

This versatile dish has many different uses. It makes a nice appetizer when served with tortilla chips, but it also makes a nice accompaniment to grilled chicken or fish. Store leftovers in the fridge for several days, and be amazed at how much the flavor improves.

Serves 4
Ready in 20 mins
Prep time 20 mins
154 calories per serving


> 2 cups corn kernels, fresh, canned or frozen/thawed
> 2 cups canned diced tomatoes (about 1 lb)
> 1/4 cup chopped scallions
> 1 red bell pepper, diced
> 1 tsp ground cumin
> 1/2 tsp chili powder
> 2 tbsp chopped fresh cilantro
> 2 tbsp canola oil
> 1 tbsp red wine vinegar


In a large bowl, combine corn, tomatoes, scallions and bell pepper. Set aside. In a separate bowl, combine cumin, chili powder, cilantro, oil and vinegar. Mix well. Pour over vegetables and mix until well coated. Chill until ready to serve.

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