Sharing our Easy Mexican Corn Salad that is a favorite Mexican side dish! We love this Mexican Corn Salad for taco nights, barbecue parties, picnics or potluck meals.
I've made this Mexican Corn Salad quite a few times for company because it's such an easy Mexican side dish. We often serve tacos when we have guests because it's a convenient meal that everyone loves. Typically, I'll make my Easy Slow Cooker Chicken Tacos or our Ground Beef Tacos that feed a crowd. For sides, I serve my Easy Mexican Rice, sometimes a layered dip with tortilla chips, and this Mexican Corn Salad.
The flavors remind me of our Mexican Street Corn off the cob, but I do not take the time to grill the corn in this recipe. In fact, I use canned corn to make it quick! All of the ingredients are mixed together in a large bowl then refrigerated for about an hour to allow those flavors to blend.
Serve this Mexican side dish cold from the fridge. It can sit at room temperature for a couple of hours, too, but store it back in the fridge overnight for leftovers the next day. This Mexican Corn Salad will last about 3 days in the fridge.
Easy Mexican Corn Salad
Ingredients
- 1/4 cup mayonnaise
- 2 cloves garlic , minced
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 stalks green onion
- 3 (15 oz) cans whole kernel corn, drained
- Juice from 1 lime
- 1 avocado , peeled and diced
- 3 oz. Cotija cheese, finely crumbled (or Feta cheese)
- 1 handful cilantro leaves , chopped
Instructions
- In a large bowl, whisk together the mayonnaise, garlic, salt and chili powder. Mix in the rest of the ingredients. Chill for 1 hour before serving.
Nutrition
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