Mexican Corn Salad

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS.

This Confetti Corn Salad is a refreshing, light side dish that’s perfect for summer dinners, potlucks, parties, and more!

Disclosure: This post for Confetti Corn Salad recipe includes affiliate links. See the rest of Food Folks and Fun’s disclosure policy here.

During the summer I love making new and different salads to serve as a main dish or side dish. The other night I made a Mexican meal and I wanted a side dish that was healthy, cool, and refreshing. I threw together some of my favorite fresh in-season produce, looked down at the bowl and saw that all of the different colors together looked like a delicious bowl of confetti!

Cook’s Note – Mexican Corn Salad:

• You can make this corn salad up to 24 hours in advance. I just suggest you slice and add the avocado right before serving.
• You can also use this corn salad as a dip. I’ve tried it and it’s delicious!
• You can use fresh corn in this recipe. Just cut the corn from the cob and boil for about 3-4 minutes.

Cook’s Tool’s – Confetti Corn Salad:

ONE YEAR AGO: California Club Sandwich

TWO YEARS AGO: Yogurt Parfait Breakfast Popsicles

THREE YEARS AGO: Vanilla Custard Ice Cream

Confetti Corn Salad

This Confetti Corn Salad is a refreshing, light side dish that’s perfect for summer dinners, potlucks, parties, and more!

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Keyword: avocado, corn, salad

Prep Time: 1 hour 10 minutes

Total Time: 1 hour 10 minutes

Servings: 6 people

Calories: 216kcal

Author: Jillian - a Food, Folks and Fun original!

Ingredients

• 2 cups frozen corn kernels, 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.

FOR THE 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

Calories: 216kcal | Carbohydrates: 30g | Protein: 3.5g | Fat: 10g | Sodium: 104mg | Potassium: 526mg | Fiber: 6g | Sugar: 11g | Vitamin A: 650IU | Vitamin C: 76.7mg | Calcium: 20mg | Iron: 0.9mg

Tried this recipe?Follow me @FoodFolksandFun