Easy Mexican Chopped Corn Salad

This easy mexican chopped corn salad combines fresh chopped summer veggies with a garlicky coconut lime vinaigrette and is a quick and refreshing dish for any warm-weathered gathering!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 16
Author J Trogstad


  • 5-6 cups of sweet corn kernels or 3 cans of GF sweet corn kernels
  • 2 cups cooked rice
  • 1 cup tomatoes diced (or use canned diced tomatoes)
  • 1/4 cup red onion finely chopped
  • 1 jalapeno finely chopped
  • 1 cup bell pepper diced
  • 1/2-1 avocado cubed
  • 1/3 cup fresh cilantro chopped
  • 2 TBSP coconut oil melted
  • 1/4 tsp garlic powder
  • 1/2 tsp BHHY taco seasoning
  • 1 TBSP lime juice
  • slices cotija cheese crumbles GF tortilla strips, and lime for garnish


  1. Combine the corn, rice, tomato, onion, jalapeno, bell pepper, avocado, and cilantro together in a large mixing bowl.
  2. In a small mixing bowl, combine the coconut oil, garlic powder, taco seasoning, and lime juice well.
  3. Coat the chopped veggie mix with the coconut garlic lime drizzle. Top with cotija cheese, tortilla strips, and lime wedges and enjoy!