Summers are a delightful time for simple, refreshing recipes, and this 5-Minute Mexican Corn Salad fits that bill perfectly. It brings back fond memories of family gatherings at our favorite beach spot. My mother used to whip up a similar corn salad, and it quickly became a staple at our picnics. The vibrant colors and fresh flavors always stood out, making it a hit among family and friends.
This Mexican Corn Salad is incredibly easy to prepare, requiring just a few pantry staples and fresh ingredients. It’s a versatile dish, perfect as a side salad, a dip with tortilla chips, or even as a salsa topping for tacos. The blend of corn, black beans, hominy, and Ro*Tel Diced Tomatoes creates a robust base, while the finely chopped green bell pepper adds a nice crunch. The lime juice and olive oil dressing, seasoned with ground cumin and cilantro, brings a zesty, aromatic flavor that ties everything together beautifully.
I’ve found that fresh corn adds an extra layer of sweetness and crunch, so if you have the time and fresh ears of corn available, I highly recommend using them. Simply cut the kernels off the cob and follow the recipe as usual. This tweak can elevate the dish, giving it an extra burst of freshness that’s perfect for summer.
Another variation I enjoy is adding a bit of diced avocado. The creamy texture of the avocado complements the other ingredients wonderfully and adds a bit of richness to the salad. If you’re an avocado lover like me, give it a try – just be sure to add it right before serving to keep it from browning.
This salad can be made ahead of time, making it ideal for parties or busy weeknights. Store it in the refrigerator until you’re ready to serve. The flavors meld together nicely as it chills, making it even more delicious. Whether you’re hosting a backyard barbecue, a casual dinner, or simply need a quick and tasty dish, this 5-Minute Mexican Corn Salad is a must-try. Enjoy the taste of summer with every bite!
Making Mexican Corn Salad
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Ingredients
- 2 cans of black beans, 15 ounces each (rinsed and drained)
- 1 can of Ro*Tel Diced Tomatoes, 10 ounces
- 1 small green bell pepper, finely chopped
- 2 tablespoons of fresh lime juice
- 1 can of hominy, 15 ounces (rinsed and drained)
- 2 tablespoons of olive oil
- 2 cans of corn, 15 ounces each (drained, or use 4 ears of fresh corn with kernels cut off)
- 1 1/2 teaspoons of ground cumin
- 2 tablespoons of chopped cilantro
Directions
- In a large bowl, combine the corn, black beans, hominy, Ro*Tel tomatoes, and green bell pepper.
- Add the lime juice, olive oil, ground cumin, and chopped cilantro to the bowl.
- Mix all ingredients thoroughly to ensure they are well combined.
- Serve immediately as a salad, dip with tortilla chips, or as a salsa topping for tacos.
- If making ahead, store the salad in the refrigerator until ready to serve.
Storing Suggestions:
Keep the Mexican Corn Salad in an airtight container in the refrigerator. It can be stored for up to 3 days, making it a convenient dish to prepare in advance for quick meals or gatherings.
FAQs:
Can I use fresh corn instead of canned corn?
Yes, you can use fresh corn. Simply cut the kernels off 4 ears of fresh corn to replace the canned corn in the recipe.
What can I substitute for Ro*Tel Diced Tomatoes?
If you don’t have Ro*Tel Diced Tomatoes, you can use a can of regular diced tomatoes and add some chopped green chilies or jalapeños for a bit of heat.
Is it necessary to rinse the beans and hominy?
Rinsing the beans and hominy removes excess salt and starch, which improves the overall flavor and texture of the salad.
Can this salad be made in advance?
Yes, this salad can be made ahead of time. Store it in the refrigerator in an airtight container for up to 3 days. The flavors will meld together nicely, making it even more delicious.
What other ingredients can I add to this salad?
You can add diced avocado, red onion, or even some shredded cheese to enhance the flavor and texture of the salad.
How can I serve this Mexican Corn Salad?
This versatile salad can be served as a side dish, a dip with tortilla chips, or even as a topping for tacos, burritos, or grilled meats.
5-Minute Mexican Corn Salad
Ingredients
- 2 cans corn 15 ounces each (drained, or use 4 ears fresh corn with kernels cut off)
- 1 can black beans 15 ounces (rinsed and drained)
- 1 can hominy 15 ounces (rinsed and drained)
- 1 can Ro*Tel Diced Tomatoes 10 ounces
- 1 small green bell pepper finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 2 tablespoons cilantro finely chopped
Instructions
- Combine all the ingredients in a large bowl, ensuring they are well mixed.
- You can serve it right away as a salad, a dip with tortilla chips, or as a salsa topping for tacos.
- If preparing ahead of time, store it in the refrigerator until ready to serve.
