This easy mexican street corn salad combines fresh chopped summer veggies with a garlicky coconut lime drizzle and is a quick and refreshing dish for any warm-weathered gathering!

Hola! I hope everyone had a fun Cinco De Mayo! I went to a Cinco De Mayo party with a bunch of my small group friends and brought this easy Mexican street corn salad and it was a hit!

Then afterwards a few of us decided to go to a nearby Mexican restaurant for celebratory margaritas and found out that Cinco De Mayo isn’t big in Mexico…. It’s a silly American thing. Oh well! An excuse for a margarita!

How to save time making Mexican Street Corn Salad:

This easy Mexican street corn salad is incredibly easy to put together in minutes! If you don’t have time (or patience for cooking and prepping corn off the cob) buy canned corn. If you don’t want to chop the tomatoes, use canned diced tomatoes. Easy peasy.

Mexican Street Corn Salad Tips:

Depending on what I have in my pantry (and who will be partaking in the grub) I will either put rice or quinoa in the dish. Either way it is delicious! Same goes for the jalapeno pieces. Those kiddos aren’t too keen on those (I was one of them years ago!) hot green things.

But DEFINITELY don’t skimp on the coconut-garlic-lime drizzle! It's delicious on it's own (try it on a salad! Yum!) and it does not disappoint in this recipe!  It balances out the chopped vegetables and turns it into a sweet and spicy, light and refreshing spoonful after spoonful after spoonful kind of dish.

How to make Mexican Street Corn Salad?

Okay, ready to dive in? Here’s the recipe:

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!

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Mexican Street Corn Salad

Yield: 16

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

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!

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Ingredients

• 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)
• ¼ cup red onion, finely chopped
• 1 jalapeno, finely chopped
• 1 cup bell pepper, diced
• ½-1 avocado, cubed
• ⅓ cup fresh cilantro, chopped
• 2 tablespoon coconut oil, melted
• ¼ teaspoon garlic powder
• ½ teaspoon BHHY taco seasoning
• 1 tablespoon lime juice
• slices cotija cheese crumbles, GF tortilla strips, and lime for garnish

Instructions

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!

How to make Mexican Street Corn Salad fancy?

I like to garnish my bowl of chopped corn salad with juicy fresh lime wedges and sprinkle a few crisp cilantro leaves over the top to add in a beautiful pop of summer green color!

Want other corn salad recipes?

Here's a few other corn salad recipes to try:

• Fiery Campfire Veggies
• Corn + Tomato Picnic Salad
• Spring Steak Salad with Chimichurri Dressing
• Chipotle-Lime Radish Salad