Published: · Modified: by Caitlyn Erhardt · This post may contain affiliate links. [feast_privacy_disclosure]
Recipe Discuss
This Warm Mexican Corn Salad recipe is ready in under 30 minutes and simple to make. Serve as a side or as a topper with all your favorite Mexican recipes.
![Warm Mexican Corn Salad Recipe (1) Warm Mexican Corn Salad Recipe (1)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2020/05/warm-mexican-corn-salad-recipe-pics-BLOG-1.jpg)
Who ever said salad had to be packed with greens?! In my book a salad can be way more creative and interesting than the just leafy greens and croutons. This Warm Mexican Corn Salad recipe is packed with corn, bell peppers, zucchini, and spices for a bold a tasty flavor.
This warm salad recipe comes together quickly in under 30 minutes and is super simple to make. Also, I love how versatile and this corn salad is because it can work as a side or a topper for all your Mexican favorites.
Corn and Pepper Salad is great served on its own or as a topper for a variety of recipes.
Kitchen Tools
- A Large Skillet
- Chef's Knife and Cutting Board
- Potato Peeler (Optional): This is optional, but it makes removing the skin from the zucchini much easier. Alternatively, you can use a knife.
- Measuring Cups and Spoons
- Large Wooden Spoon
Ingredients
- Corn: Fresh, frozen or canned corn can be used for this quick and easy salad. I like using frozen corn personally, because it is inexpensive and I always have some on hand. Also note, that if you use canned corn be sure to strain it first.
- Zucchini
- Small Bell Peppers: I like using a combination of small red bell peppers, yellow bell peppers, and orange bell peppers. You can use this mix or just pick your favorite color. Also if you cannot find the mini pepper you can swap in one large bell pepper.
- Jalapeno Pepper: Depending on how spicy you like your food you can leave this out completely, add it all in or half. If you cannot find a fresh jalapeno you can add in some red pepper flakes for a bit of spice if you wish.
- Lime Juice: The juice of a fresh lime or bottled lime juice will work.
- Olive Oil and/or Butter: I have used both for this recipe and it always comes out great. You can use one or the other or a combination or both.
- Homemade Taco Seasoning: I love using my homemade taco seasoning for this warm salad recipe, but you can use your favorite store bought brand as well.
- Ground Black Pepper and Sea Salt
- Fresh Cilantro (Optional for Topping)
![Warm Mexican Corn Salad Recipe (2) Warm Mexican Corn Salad Recipe (2)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2020/05/warm-corn-salad-prep-image-2-683x1024.jpg)
How to Make Mexican Corn Salad
How to make a quick and simple Mexican inspired corn salad with fresh ingredients.
- Prepping the Vegetables
Begin by prepping and slicing you fresh veggies. I just remove the ribs and seeds from the bell peppers and jalapeno then chop them up. You can dice them as well if you really like your veggies small. Remove the skin from the zucchini then slice and half. Alternatively you can chop/dice the zucchini if you wish. - Cooking the Fresh Veggies
Add all the chopped vegetables into a large skillet and saute with olive oil until soft, about 5-10 minutes. - Cooking the Corn
Once soft add in the frozen corn, taco seasoning, ground black pepper, sea salt and stir until well combined. Let the corn fully cook for about 5 minutes. - Finishing Touches
Once the corn is warmed through, season with lime juice, top with cilantro and serve warm.
![Warm Mexican Corn Salad Recipe (3) Warm Mexican Corn Salad Recipe (3)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2020/05/warm-corn-salad-prep-image-683x1024.jpg)
More Mexican Inspired Recipes
10 Minute Restaurant Style SalsaSweet Potato QuesadillasPork Carnitas NachosVegetarian EnchiladasGrilled Chicken Street Tacos
King Ranch Chicken
![Warm Mexican Corn Salad Recipe (4) Warm Mexican Corn Salad Recipe (4)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2020/05/warm-mexican-corn-salad-recipe-pics-BLOG-8.jpg)
Common Questions
Can you use this corn and pepper salad for meal prep?
Absolutely! This warm salad saves great and can be enjoyed hot or cold. As stated above the salad can be eaten on its own as a side or added to different recipes making it great for a variety of dishes.
Are there other ways to incorporate this warm salad into other recipes?
Yes, this Mexican salad can either be eaten as a side, added over the top of tacos, grilled chicken or nachos, or even wrapped into a burrito. The flavor pairs great with loads of different recipes and leftovers never get boring or go to waste.
How should leftovers be stored?
Store leftovers in an airtight container in the fridge for up to 4 days. When ready to eat warm leftovers for 30 seconds until warm, or enjoy cold.
![Warm Mexican Corn Salad Recipe (5) Warm Mexican Corn Salad Recipe (5)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2020/05/warm-mexican-corn-salad-recipe-pics-BLOG-4.jpg)
This simple Mexican salad recipe is a favorite of mine for pairing with all my favorite Mexican inspired dishes and I hope you love it! Check out my Taco Bites Recipe for a great pairing for family dinner. Leave me a comment below letting me know what you think.
Happy Eating!
![Warm Mexican Corn Salad Recipe (6) Warm Mexican Corn Salad Recipe (6)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2018/09/signiture-2.png)
Warm Mexican Corn Salad Recipe
Caitlyn Erhardt
This Mexican Corn Salad Recipe is healthy and ready in under 30 minutes. The warm salad pairs well with Mexican favorites and can be used as a topper.
5 from 7 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Side Dish
Cuisine American, Mexican, Tex-Mex
Servings 6 Servings
Calories 351 kcal
Ingredients
- 1 tablespoon Olive Oil or Butter
- 5 Mini Bell Peppers
- ½ Jalapeno
- 1 Zucchini
- 1 tablespoon Homemade Taco Seasoning or your favorite store bought brand
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Sea Salt
- 16 Oz Frozen Corn
Instructions
Remove the ribs and seeds from the bell peppers and jalapeno pepper then chop or dice into ¼ inch pieces.Remove the skin from the zucchini then slice and half. Alternatively you can chop/dice the zucchini if you wish.
Add all the chopped vegetables into a large skillet and saute with olive oil (or butter) until soft, about 5-10 minutes.
Once soft add in the frozen corn, taco seasoning, ground black pepper, sea salt and stir until well combined. Cook for an additional 5 minutes stirring occasionally.
Once the corn is warmed through, season with lime juice, top with fresh cilantro and serve warm.
Notes
Leftover Storage
Store leftovers in an airtight container for up to 4 days. Serve warm or cold.
Corn Note
Canned or fresh corn can be used in place of frozen corn. If using canned corn drain the liquid from the can first.
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Nutrition
Calories: 351kcalCarbohydrates: 71.4gProtein: 13.9gFat: 7.2gSaturated Fat: 1.1gCholesterol: 0mgSodium: 79mgPotassium: 1197mgFiber: 11.8gSugar: 14.4gCalcium: 5mgIron: 11mg
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![Warm Mexican Corn Salad Recipe (8) Warm Mexican Corn Salad Recipe (8)](https://i0.wp.com/erhardtseat.com/wp-content/uploads/2020/05/warm-mexican-corn-salad-recipe-pin-683x1024.jpg)
More Side Dish Recipes
- Easy Air Fryer Zucchini Fries with Garlic and Parmesan
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I'm Caitlyn, I love creating simple and delicious recipes for my entire family to enjoy! I hope you find some new go-to recipes and favorites for your own family and friends to enjoy! Find Out More!
Reader Interactions
Comments
Sandhya's Kitchen
Mexican Corn Salad is delicious and perfect for bbq grill. Adding some taco seasoning is great idea.Reply
Caitlyn Erhardt
Thank you I love it for summer cook outs!
Reply
Jacqueline Meldrum
Oh that is right up my street. I can taste it just looking at it. I just know this will be popular with my family. Sharing this now 🙂Reply
Caitlyn Erhardt
Thank you for sharing and I hope they enjoy!
Reply
Irina
I made this corn salad tonight: it was amazing! From now on, it is a great alternative to our family salad recipes.Reply
Caitlyn Erhardt
I agree and my kids love this way more than salad.
Reply
veenaazmanov
This salad is so colorful and healthy combinations too. The Taco seasoning makes it all the more yum.Reply
Caitlyn Erhardt
I totally agree!
Reply
Alison
I love how flavorful and easy this recipe is! It's my new favorite way to enjoy corn!Reply
Caitlyn Erhardt
Thanks!
Reply