Mexican Corn Salad Recipe
This Mexican Corn Salad recipe, which can be thrown together in 5 minutes. Perfect for lunch, a salad spread or BBQ side - this recipe serves approximately 4-6 people as a side dish.
Servings: 4 portion
Ingredients
- 300 g tin sweetcorn
- 250 g cherry tomatoes quartered
- 1 red onion finely chopped
- 75 g sliced jalapeños chopped
- 100 g feta cheese crumbled
- Handful fresh coriander chopped
- 2 tbsp mayonnaise
- 20 g melted butter
- 2 tsp paprika
- Juice of 1 lemon
Instructions
- Add the tinned sweetcorn, quartered tomatoes, chopped red onion, chopped jalapeños, crumbled feta cheese and chopped coriander to a large serving bowl and mix well.
- In a separate bowl, melt the butter in the microwave in 10-second intervals. Stir in the mayonnaise, paprika and lemon juice until combined.
- Pour the butter mixture over the salad and stir well to combine, then serve straight away.
Video
Notes
- Storing: This salad can easily be made ahead of time and any leftovers can be kept in the fridge for 3-5 days.
- Vegan or Dairy Free? Use a vegan feta substitute and a dairy free margarine instead of butter and this recipe will be vegan too. I made a vegan version in this vlog, if you to see how that turned out!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos of this method if you find it easier to follow a visual guide.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and a little comment if you make this Mexican Corn Salad and love it. It really helps support my blog and get the recipe out there to more people! Thank you xx
Nutrition
Serving: 1g | Calories: 257kcal | Carbohydrates: 25g | Protein: 8g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 318mg | Fiber: 4g | Sugar: 9g
