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5 from 1 vote

Easy Tex-Mex Corn Salad

The best way to make a great easy tex-mex corn salad in no time at all is to use great ingredients and a few pinches of fantastic spices
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people
Calories: 89kcal
Author: Adriana Z.


  • 1 Fresh Corn
  • 1 Green Pepper
  • 2-3 Salad Tomatoes
  • 1/2 can Red Kidney Beans or Black Beans – drained and rinsed
  • 1 Chili Pepper
  • 1 Red Onion
  • 1 handful Fresh Coriander Cilantro, finely chopped
  • 1 tbsp Olive Oil
  • 1 Lime juice
  • 1/4 tsp Paprika Powder
  • 1/4 tsp Cumin Powder
  • 1/4 tsp Coriander Powder
  • Salt to taste about 1/4 tsp


  • Remove the husk and filament layers, and grill the fresh corn onto a hot pan or skillet for 15-20 minutes (or to taste). Allow to cool completely then start cutting downward the corn off the cob with a sharp knife and a gentle sawing motion. Tip: placing the cob on top of the center of a fluted tube pan is an handy trick to prevent the kernels to go everywhere.
  • Chop all the veggies to small cubes and drain the beans.
  • Add the grilled corn, beans, bell pepper, tomatoes, coriander, red onion and chili pepper to a large mixing bowl. Drizzle the oil on top, squeeze the juice of the lime and sprinkle over all the spices and the salt.
  • Mix well with a spoon or spatula and place in the fridge for a minimum of 10 minutes before serving. This step is important to allow all the flavours to combine.
  • Serve with tortilla chips or with tacos..and enjoy!


This Easy Tex-Mex Corn Salad can be stored in the fridge for up to 4 days.


Calories: 89kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 362mg | Fiber: 3g | Sugar: 6g | Vitamin A: 877IU | Vitamin C: 57mg | Calcium: 26mg | Iron: 1mg