Mexican Corn Salad

ENTER YOUR NAME AND EMAIL AND GET MY DELICIOUS WEEKLY NEWSLETTER... IT'S FREE!

Food, Folks and Fun is all about bringing restaurant-quality recipes to the home cook.

Your email will never be sold to 4rd parties and you'll never be spammed. By using this form you agree with this site's privacy policy.

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!

MY LATEST VIDEOS

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

5 from 6 votes

Print

Confetti Corn Salad

Prep Time

1 hr 10 mins

Total Time

1 hr 10 mins

 

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

Course: Side Dish

Cuisine: Mexican

Keyword: avocado, corn, salad

Servings: 6 people

Calories: 216 kcal

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

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

FOR THE DRESSING:

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

TO FINISH:

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

Nutrition Facts

Confetti Corn Salad

Amount Per Serving

Calories 216 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Sodium 104mg 4%

Potassium 526mg 15%

Total Carbohydrates 30g 10%

Dietary Fiber 6g 24%

Sugars 11g

Protein 3.5g 7%

Vitamin A 13%

Vitamin C 93%

Calcium 2%

Iron 5%

* Percent Daily Values are based on a 2000 calorie diet.