This Mexican Corn Salad Topping can be eaten as a side or on salads, but my friends and family like it best on tacos, fajitas, and enchiladas! You can use canned or frozen corn for this recipe. OR, if you’ve got fresh corn, you can use about 8-10 ears.
TIP: Make this the night before you’re going to eat it. It will let all the flavors meld together for extra yum factor!
TIP: Keep this in a freezer bag in the fridge instead of a bowl to save space.
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Mexican Corn Salad Topping
May 11, 2017
: 10
: 15 min
: 15 min
: Easy
This corn salad topping is great on fresh salads, tacos, or even as a stand alone side dish!
Ingredients
- 4 15oz cans of corn
- 3 tablespoons fresh cilantro, chopped
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 tablespoons lime juice
Directions
- Step 1 Drain corn and mix in bowl with chopped cilantro.
- Step 2 In another bowl, combine mayonnaise, chili powder, cumin and lime juice.
- Step 3 Add mayonnaise mixture to corn and cilantro.
- Step 4 Stir to mix well.
- Step 5 Refrigerate until ready to serve.
- Step 6 TIP: This tastes even better if you let it refrigerate overnight!
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