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.
It’s the weekend, baby! We’re ready for more football, Saturday morning chores, evening dinner with friends, and church on Sunday. Last weekend, I had a few girlfriends over for dinner (8 to be exact) and this Mexican Corn Salad was one of the dishes on the menu. I promised them the recipe, so here it is!
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
- 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
- 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.