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Mexican Corn Salad With Canned Corn in a bowl with a spoon
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5 from 1 vote

Mexican Corn Salad

Mexican corn salad is creamy, tangy, and bursting with fresh, zesty flavor.
Prep Time20 minutes
Chill Time15 minutes
Total Time35 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Servings: 4
Author: Kathleen

Equipment

Ingredients

  • 2 (15.25 ounce) cans Southwest whole kernel corn well drained*
  • ⅓ cup mayonnaise
  • 1 tablespoon fresh lime juice
  • ½ teaspoon smoked paprika or chili powder
  • ⅓ cup crumbled feta cheese or cotija cheese
  • 2 tablespoons chopped fresh cilantro

Instructions

  • In a large bowl, stir together well-drained corn kernels, mayonnaise, lime juice, and paprika.
  • Refrigerate for 15 minutes. Serve topped with crumbled feta and chopped cilantro.

Notes

Southwest whole kernel corn can be replaced with 3 ½ cups of frozen, canned or grilled corn (cut off the cob).

Nutrition

Calories: 162kcal | Carbohydrates: 1g | Protein: 2g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 262mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 0.2mg