Mexican Corn Salad or Confetti Corn is a light and refreshing Mexican-inspired side dish that pairs well with any Mexican dish. This salad recipe is so bold and flavorful you’ll want to make it repeatedly.

This recipe makes six servings for about $10.45. That’s just $1.74 per serving. 

Corn is such a versatile ingredient. For more delicious recipes using corn, try Buttery Smoked Corn on the Cob, Corn Succotash, or Easy Cornbread Casserole with Cheese.

A picture of the finished recipe in a serving bowl.

Mexican Corn Salad

What I like about this corn salad is it’s healthy AND DELICIOUS. It’s proof that you can make mouthwatering food using fresh produce! Plus, it’s so easy to make. It’s perfect for parties, potlucks, or a quick side on a busy weeknight!

A picture of the recipe upclose.

Confetti Corn – Ingredients and Estimated Cost

Per Serving Cost: $1.74

Recipe Cost: $10.45

12 oz bag frozen corn – $1.32

1 pint cherry tomatoes – $1.97

1 large avocado – $1.15

1 small orange bell pepper – $1.39

1 cup peeled and diced jicama – $2.69

½ cup small diced red onion – $0.64

2 Tablespoons extra virgin olive oil – $0.24

1 small lime – $0.69

2 teaspoons honey – $0.12

¼ cup chopped fresh cilantro – $0.20

¼ teaspoon salt – $0.02

¼ teaspoon pepper – $0.02

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost will vary depending on what ingredients you already have. I updated the pricing for this recipe in July 2023.

A picture of the ingredients needed to make this recipe.

How To Make Mexican Corn Salad

*For complete recipe instructions, see the recipe card below. 

  1. First, combine corn, tomatoes, avocado, bell pepper, jicama, and red onion in a medium bowl.
  2. Next, whisk together oil, lime juice, lime zest, honey, cilantro, salt, and pepper in a separate small bowl.
  3. Then, pour the dressing over the prepared veggies and toss to coat. 
  4. Finally, cover with plastic wrap and refrigerate for a minimum of 1-2 hours before serving.

A picture collage showing how to make this recipe.

Confetti Corn Recipe Variations

●      You can use any tomato you prefer or have in your fridge.

●      I like to add fresh diced jalapeno for some heat.

●      For a little extra salt, I like to sprinkle some cotija cheese over the top before serving. It’s almost like a street corn salad.

Mexican Corn Salad Storage and Serving Tips

SERVE: This salad is best chilled for one hour but can be made up to 24 hours in advance. The longer it sits, the veggies soak up the tangy and sweet dressing. If chilling it for longer than a few hours, I suggest slicing and adding the avocado before serving.

STORE. Cover the salad and store it in the refrigerator for up to four days.

FREEZE: This salad does not freeze and defrost well, so I do not recommend freezing it. 

Corn Salad Recipe FAQs

What is Jicama?

Jicama is a Mexican turnip that is less starchy than a potato. It is packed full of fiber and nutrients. Enjoy it raw. The flavor of jicama is similar to an apple but not sweet.

What Other Ways Can You Serve This Corn Salad?

It goes great as a side dish but can also be used as a dip or a topping. Serve over grilled chicken or fish, or enjoy with your favorite tortilla chips.

A picture of the finished recipe in two small bowls.

More Mexican-Inspired Recipes

A picture of the finished recipe in a large bowl with two limes as a granish.
5 from 6 votes

Mexican Corn Salad

Author Jillian – a Food, Folks and Fun original!
Recipe Cost $ $10.45
Serving Cost $ $1.74
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
6 people
Mexican Corn Salad or Confetti Corn is a light and refreshing Mexican-inspired side dish that pairs well with any Mexican dish.

Equipment

  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • large bowl
  • small bowl
  • whisk
  • plastic wrap

Ingredients
 
 

  • 12 oz bag frozen corn thawed
  • 1 pint cherry tomatoes halved
  • 1 large avocado diced
  • 1 small orange bell pepper diced
  • 1 cup peeled and diced jicama
  • ½ cup small diced red onion

DRESSING:

  • 2 Tablespoons extra virgin olive oil
  • 1 small lime juiced and zested
  • 2 teaspoons honey
  • ¼ cup chopped fresh cilantro
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • In a large bowl combine corn, tomatoes, avocado, bell pepper, jicama, and red onion.

MAKE DRESSING:

  • In a small bowl whisk together oil, lime juice and zest, honey, cilantro, salt, and pepper until blended.

TO FINISH:

  • Pour dressing over vegetables and toss gently to coat.
  • Cover bowl plastic wrap and chill 1-2 hours before serving.

Nutrition

Serving: 1cup | Calories: 194kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 114mg | Potassium: 612mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1114IU | Vitamin C: 60mg | Calcium: 27mg | Iron: 1mg

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Recipe Rating




15 Comments

  1. does the frozen corn need to be cooked first ? Confused? thanks!

    1. Not cooked, just thawed.

    1. It serves 4-6 people.

  2. Yum! This corn salad looks so good! The perfect summer dish!

  3. Monica | Nourish + Fete says:

    This looks amazing, especially with those big chunks of avocado that are calling my name! Definitely a perfect summer side dish!

  4. I love corn! This salad looks so colorful and delicious – such a great idea for summer light dinner!

    1. It’s definitely one of our favorite summer salads!

  5. We are all about the fresh corn recipes at the moment. Loving all the colours here.

  6. Bintu | Recipes From A Pantry says:

    What a cool and colourful looking salad! It looks so delicious and healthy!

  7. YUM! My fave! Great, yummy, dish!

    1. Thank you, it’s one of our favorites!

  8. KATHY SELLERS says:

    This salad looks awesome, even for winter! However, I’m one of those ‘strange people’ who doesn’t like the soapy taste of Cilantro. Can you suggest a tasty replacement that will compliment all these tasty ingredients please?