Mexican Corn Salad Recipe
Hot & Spicy

This simple Mexican Corn Salad Recipe is easy to prepare and the heat can be adjusted by your choice of salsa.

The combination of sweet corn, crunchy cucumbers, sweet peppers are all bound together with salsa. Very Mexican and easy to put together.

A great BBQ side dish.

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Gather up all the Mexican Corn Recipe Ingredients, plus the necessary tools.

Mexican Corn Recipe Ingredients:

  • 1 can corn OR 12 0z (340 ml) frozen or fresh cooked corn
  • 1/2 red onion
  • 1/2 sweet pepper
  • 1/4 English cucumber
  • 1/2 jalapeno pepper
  • 1 tsp (5 ml) chopped cilantro OR cilantro paste
  • 1/2 cup salsa - your choice of hot, medium or mild.

If using canned corn - drain it.

If using frozen corn - thaw it

If using cooked cob corn - remove the kernels.

Place the corn into a medium sized bowl.

Dice up 1/2 of the red onion.

For picture instructions on How to Dice Red Onion - click here

Add the onion to the Mexican Corn Recipe bowl.

Dice up the 1/2 sweet pepper. (Any colour will do)

For picture instructions on How to Dice Sweet Pepper - click here.

Add the diced sweet pepper to the Mexican Corn Recipe bowl.

Slice and cut the 1/4 cucumber.

For instructions on how to Slice English Cucumber - click here

Add the sliced and cut cucumber to the Mexican Corn Recipe bowl.

Clean & dice up 1/2 of the jalapeno pepper. (NOTE: wear protective gloves for this and do not touch your face)

Add the diced jalapeno to the Mexican Corn Recipe bowl.

Add the salsa and the cilantro.

Stir well to combine everything.

Cover your Mexican salad & refrigerate til serving time.

Recipe Yield: this recipe for Mexican Corn Salad serves 4 - 6

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