Go Back
To make Fiesta Corn Salad, you need fresh and vibrant ingredients. Here’s what you’ll need: - 2 cups fresh corn kernels (or 1 can of corn, drained) - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 avocado, diced - 1/4 cup red onion, finely chopped - 1/4 cup fresh cilantro, chopped - 2 tablespoons lime juice - 1 tablespoon olive oil - 1 teaspoon cumin - Salt and pepper to taste These fresh ingredients create a colorful and tasty salad. The corn adds sweetness, while the lime juice brings zesty brightness. If you don’t have fresh corn, canned corn works well. Just drain it before using. Canned corn is convenient and saves time. You can still enjoy great flavor without the fresh corn prep. Want to spice things up? Consider these optional ingredients: - 1 jalapeño, deseeded and minced Adding jalapeño gives your salad a kick. Adjust the amount based on your heat preference. Feel free to get creative and add other spices or herbs too! To start, I like to use fresh corn for the best taste. If you choose fresh corn, boil or steam the kernels for about 4-5 minutes. After that, drain the corn and let it cool. If you're short on time, you can use canned corn. Just drain it well and it’s ready to go. Now, grab a large mixing bowl. Add the fresh or canned corn, halved cherry tomatoes, diced red bell pepper, diced avocado, and finely chopped red onion. Make sure to mix these ingredients gently. You want all the colors to shine. If you love a bit of spice, this is the time to add minced jalapeño. In a small bowl, whisk together 2 tablespoons of lime juice, 1 tablespoon of olive oil, and 1 teaspoon of cumin. Add salt and pepper to taste. Whisk until everything blends well. Pour this dressing over your salad mix. Then, add in the chopped cilantro. Gently toss the salad so each piece gets a nice coating of the dressing. After that, let it sit for 10-15 minutes. This allows the flavors to mix and become even tastier. To make your Fiesta Corn Salad shine, mix and match flavors. I love adding diced mango or pineapple for extra sweetness. A sprinkle of feta cheese brings a nice salty bite. Fresh herbs like parsley or mint also add a new twist. You can even switch lime juice for lemon juice for a different zing. Serve your salad in a colorful bowl. Garnish with extra cilantro leaves and lime wedges. This makes it look inviting and fresh. Pair it with grilled chicken or fish for a full meal. You can also use it as a dip with tortilla chips. It’s perfect for a picnic or barbecue. Want more heat? Add minced jalapeño to the salad. Start with half and taste it first. You can always add more if you like it spicy. For less heat, skip the jalapeño entirely. You can also use a pinch of cayenne pepper for a milder kick. Adjusting the spice makes this salad perfect for everyone. {{image_2}} You can easily make Fiesta Corn Salad vegan. All the ingredients are plant-based. Just skip the jalapeño if you want less heat. This salad is fresh, light, and perfect for everyone. It’s a great side dish for picnics or barbecues. You can even add black beans for extra protein. This will make the salad heartier without losing its fun vibe. Feel free to change up the ingredients. If you don’t like red bell pepper, use green or yellow. You can swap avocado for diced cucumber for a crunchy twist. Don't have cilantro? Try parsley or mint for a different flavor. Lime juice can be replaced with lemon juice in a pinch. Each swap adds a new taste to this salad while keeping it bright and fresh. Change the ingredients based on the season. In summer, use juicy peaches for sweetness. In fall, add roasted butternut squash for warmth. During winter, pomegranate seeds can give a nice pop of color and flavor. Each season brings new flavors to explore. This keeps the salad exciting and allows you to enjoy fresh, local ingredients all year round. To store leftovers, place the salad in an airtight container. This keeps it fresh. You can store it in the fridge for up to three days. If you notice any extra liquid, drain it before serving again. For the best taste, eat the salad soon after you make it. If you need to store it, keep ingredients separate. For example, store the dressing in a small jar. Mix it in just before you eat. This keeps your salad crisp and bright. I do not recommend freezing Fiesta Corn Salad. The texture changes, especially for tomatoes and avocado. If you freeze it, use a freezer-safe container. To thaw, place it in the fridge overnight. Use it in cooked dishes or soups if it loses its crunch. Yes, you can use frozen corn. Just thaw it first. Frozen corn is sweet and tasty. It saves time, too. You can add it directly to your salad after thawing. You can add many veggies! Try diced cucumbers for crunch. Chopped green onions will add flavor. Black beans make it hearty. You can even add corn salsa for a twist! Feel free to be creative with your choices. Fiesta Corn Salad stays fresh for about 3 days in the fridge. Store it in an airtight container. If it sits too long, the veggies may get soggy. Enjoy it cold or at room temperature! In this blog post, we explored how to make a delicious Fiesta Corn Salad. We covered fresh and canned ingredients, plus optional items for added taste. You learned step-by-step instructions for preparing the salad and tips to enhance flavors. I shared ideas for variations, storage tips, and answered common questions. Now, you have all the tools to create your own tasty salad that suits your taste. Enjoy your cooking!

Fiesta Corn Salad With Lime

Create a vibrant Fiesta Corn Salad that's perfect for any gathering! This refreshing dish features fresh corn, cherry tomatoes, diced avocado, and a zesty lime dressing, all tossed together for a burst of flavor. In just 30 minutes, you can whip up this colorful salad that’s sure to impress your guests. Click through to explore this easy recipe and bring a taste of summer to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh corn kernels (or 1 can of corn, drained)

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 avocado, diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

1 tablespoon olive oil

1 teaspoon cumin

Salt and pepper to taste

Optional: 1 jalapeño, deseeded and minced (for added heat)

Instructions
 

If using fresh corn, boil or steam the corn kernels until tender, about 4-5 minutes. Drain and let them cool.

    In a large mixing bowl, combine the fresh or canned corn, cherry tomatoes, diced red bell pepper, avocado, and red onion.

      In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper until well combined.

        Pour the dressing over the mixed ingredients and add the chopped cilantro. If using, add the minced jalapeño for a kick.

          Gently toss the salad until everything is evenly coated in the dressing.

            Taste and adjust seasoning with more salt, pepper, or lime juice as desired.

              Let the salad sit for 10-15 minutes before serving to allow the flavors to meld together.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve in a large, colorful bowl and garnish with extra cilantro leaves and lime wedges for a fresh touch.