Go Back
+ servings
Easy Mexican Corn Salad Recipe

Mexican Corn Salad Recipe

Print Recipe
Quick and easy Mexican corn salad recipe with cilantro lime vinaigrette, homemade with simple ingredients in one bowl in just 10 minutes. Fresh & healthy! 
Course Side Dish
Cuisine Mexican
Keyword easy salad, mexican food, one pot recipes
Prep Time 10 mins
Total Time 10 mins
Servings 6 Servings
Calories 134
Author Abeer


  • 4 cups Corn Frozen, Thawed and drained
  • 1-2 Jalapenos De-seeded, Finely chopped
  • 1/2 cup Onion Finely chopped
  • 2-3 tbsp Cilantro Finely chopped
  • 2 tbsp Olive oil
  • 1-2 tbsp Lime juice Or lemon juice
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Paprika
  • 1/3 cup Cheese Cotija or Feta or Mozzarella, Shredded


  • In a salad bowl, add corn, jalapenos, onion, cilantro, oil, lime juice, salt, pepper, paprika.
  • Toss everything together until fully combined.
  • Stir in cheese of your choice.
  • Cover and refrigerate for 30 minutes to allow the flavors to deepen. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days. 


Calories: 134kcal | Carbohydrates: 23g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 82mg | Potassium: 249mg | Fiber: 2g | Sugar: 5g | Vitamin A: 380IU | Vitamin C: 10.1mg | Calcium: 51mg | Iron: 0.5mg