Warm Mexican Corn Salad Recipe (2024)

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.

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)

How to Make Mexican Corn Salad

How to make a quick and simple Mexican inspired corn salad with fresh ingredients.

1. 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.
2. Cooking the Fresh Veggies
   Add all the chopped vegetables into a large skillet and saute with olive oil until soft, about 5-10 minutes.
3. 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.
4. Finishing Touches
   Once the corn is warmed through, season with lime juice, top with cilantro and serve warm.

More Mexican Inspired Recipes

10 Minute Restaurant Style SalsaSweet Potato QuesadillasPork Carnitas NachosVegetarian EnchiladasGrilled Chicken Street Tacos
King Ranch Chicken

Common Questions

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!

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