10-Minute Mexican Corn Salad
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10-Minute Mexican Corn Salad

10-Minute Mexican Corn Salad

A foolproof fiesta of flavors.

  • Total Time

    10

    Mins

  • Prep Time

    10

    Mins

  • Servings

    6

    people

  • Ingredients

    15

    items


This simple Mexican Corn Salad is easy to assemble and unbelievably versatile. Serve as a side for your favorite south-of-the-border recipe, or add protein like chicken or black beans to create a flavorful main dish in a snap.

Ingredients

4 cups

frozen corn (thawed) or 8 large ears fresh corn

¼ cup

red onion, chopped

¼ cup

green bell pepper, chopped

¼ cup

red bell pepper, chopped

1

large tomato, seeded and chopped

2 tsp

garlic, chopped

¼ cup

basil leaves, chopped (or 1 tsp dried basil)

1 tsp

dried oregano

1 tsp

red pepper sauce (optional)

⅓ cup

olive oil

2 tbsp

fresh lime juice

1 tbsp

rice wine vinegar

Salt and pepper, to taste

1

jalapeno pepper, seeded and chopped (optional)


directions

Step 1

If you use frozen corn, thaw before using.

Step 2

If you use fresh corn, boil for 8 minutes in lightly salted water, cool with cold water and cut corn kernels from cob.

Step 3

Place corn, red onion, green and red bell peppers, tomato, garlic, basil, oregano, red pepper sauce (optional), olive oil, lime juice and rice wine vinegar in bowl. Toss until completely combined.

Step 4

Season with salt and pepper to taste.