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This Mexican Corn Salad is a perfect blend of charred and fresh elements, with a zesty lime dressing that ties everything together.
We have a lady in our church that makes the most amazing Mexican food with fresh, authentic ingredients. I came across her recipe for White Corn Salad (sometimes called corn salsa) when I was flipping through our church cookbook and knew I had to try it.
This recipe is full of colorful veggies and tastes light and fresh. It’s a perfect summer salad or refreshing side dish that pairs wonderfully with tacos, grilled meats, or can be enjoyed on its own.
Ingredients needed for Mexican Corn Salad
- frozen white corn-you can also use fresh corn if it’s in season
- Anaheim peppers-these are large, green peppers similar to a jalapeno, but milder
- red, yellow or orange bell pepper
- large red onion
- cilantro, chopped
- olive oil
- limes (juice)
- salt and pepper
- optional-add jalapeno or habanero pepper if you like things spicy
Directions:
While it takes an extra step, making this a roasted chili corn salsa takes the flavors up a notch. Rather than just mixing the raw ingredients, grilling or roasting the chilis and browning the corn is *chef’s kiss* amazing.
Start by cooking the corn in a skillet, just until it starts to brown. Then grill, broil or roast the chili peppers. Direct (or very close) contact with the flame is what you really need for the skins to get blackened and blistered.
Place the chilis in a covered container or plastic bag to let them steam. Once they are cool enough, remove the skins, ribs and seeds.
Dice the cooked peppers, bell pepper and onion and them mix all the ingredients together in a large bowl. Dress with the olive oil and lime juice and stir well to combine.
Chill until ready to serve. It’s perfect with so many different Mexican dishes or as an appetizer!
What to serve with Roasted Corn Salsa:
- Serve it as an appetizer with tortilla chips or small tortillas
- Add it to the top of this Southwestern Chopped Salad
- Use it as a topping or side for Easy Burrito Bake
- Make some Crockpot Express Chicken Breast in minutes and then shred, add the corn salad and wrap in a burrito
- Serve with this easy Crockpot Chicken Enchilada Casserole
Mexican Corn Salad
Ingredients
- 3 cups white corn frozen
- 4 Anaheim peppers
- 1 bell pepper red, yellow or orange bell pepper
- 1/2 large red onion
- 2 Tbsp cilantro chopped
- 3 Tbsp olive oil
- 2 limes juice
- salt and pepper to taste
- 1 jalapeno pepper optional
Instructions
- 3 cups white cornIn a large skillet, cook the corn until it starts to brown. Set aside to cool.
- 4 Anaheim peppersGrill or broil the Anaheim peppers until the skin begins to blister and blacken.
- Put them in a plastic bag or covered container to steam. When they are cool enough, remove the skin, ribs and seeds.
- 1 bell pepper, 1/2 large red onion, 1 jalapeno pepperDice cooked peppers, bell pepper, onion and jalapeno pepper if adding
- 2 Tbsp cilantro, 3 Tbsp olive oil, 2 limes, salt and pepper to tasteMix all the remaining ingredients together in a salad bowl and dress with olive oil and lime juice. Add salt and pepper to taste. Chill until ready to serve.
Nutrition
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Trinity says
This salad looks delicious! I’m going to try this, and I made substitute the Anaheim peppers. I’m not sure they carry them in my area. Are they sweet or hot peppers?
Nicole Burkholder says
They are usually near the jalapeno and other peppers. They look like a very large jalapeno pepper. I didn’t find them spicy at all, but I did remove all the veins and seeds. They have a uniquely sweet/smoky flavor, especially after you roast and steam them! I hope you find them 🙂
Miki English says
This sounds delicious! Gonna pin it so I can try it.
Nicole Burkholder says
Pin away! It really is great!
Linda says
Great recipe. Thanks for coming by Saturday Dishes with it.
Linda @ Tumbleweed Contessa
Nicole Burkholder says
Thanks for taking the time to visit the links and comment- I know that can get tedious and takes forever 🙂