This is a bold statement but this might just be my favorite Mexican inspired salad to date. It’s loaded with so many of my favorite things that create an incredibly versatile flavor packed salad. This would work just as well as a side dish for taco night as it would on its own as a filling lunch. You can make it spicy or mild, and I especially love how kid-friendly it is. My girls love when chips are involved, so give them a delicious salad with them mixed right in, and they’re definitely going to be asking for seconds. I think you guys are going to love this one and be coming back to it time and time again.
Table of Contents
Why You Will Love This Dish
- This isn’t your average Mexican salad, the tortilla chips add a delicious crunch
- This salad is loaded with flavor and texture, the corn and beans are a delicious base for the creamy avocado, salty bits of cheese, red onion and crunchy tortilla chips.
- Make this on meal prep day and enjoy it all week long. You can add the tortilla chips right before eating, or even add them in and enjoy them soft, either way they are delicious.
- Serve this for Cinco De Mayo, Taco Tuesday, or as a summer salad for a potluck.
Ingredients You Will Need
- Corn: I love the flavor of fresh corn for this salad, but you can use canned corn or frozen corn, too.
- Butter: I mean, butter and corn belong together. Vegan butter would also be delicious.
- Red Onion: A burst of flavor and brightness. You can also use a shallot.
- Fresh Jalapeño: Keep the seeds in if you like it hot; remove them if you want it mild.
- Black Beans: Heartiness that adds fiber and protein; you can’t go wrong there.
- Fresh Cilantro: Adds a beautiful green color and a classic Mexican flavor.
- Feta Cheese: You want it broken into small pieces for even distribution and creaminess. Cotija cheese would also work
- Fresh Avocado: The perfect creamy addition. Add it right at the end to prevent browning.
- Tortilla Chips: Tortilla strips also work well.
- Lime: You’ll want the lime zest and fresh lime juice for a classic creamy lime dressing.
- Honey: A little sweetness to balance all the flavor from the spices.Maple Syrup or any other sweetener of choice works.
- Spices: Cumin, paprika, salt, and black pepper make a traditional Mexican spice blend.
- Extra Virgin Olive Oil: A delicious, neutral oil to bring all the spices and flavors together in the dressing. You can sub for avocado oil
Kitchen Tools You Will Need
- Large Skillet
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Whisk
- Small Bowl
- Large Bowl
Tips for the Best Mexican Corn & Tortilla Chip SAlad
- Mix the dressing hours beforehand, cook the corn, and toss with all ingredients, but leave out the avocado and chips until right before serving.
- Remove the seeds from the jalapeño for a milder salad, or leave them in for an extra kick of spice.
How to Make Mexican Corn and Tortilla Chip Salad
- Cut the corn kernels from the ears of corn.
- Heat the butter in a skillet, then add in the corn, season with salt, and sauté until softened. Set aside to cool for a few minutes
- In a small bowl, whisk together all of the dressing ingredients. Taste and adjust the seasonings as desired.
- To a large salad bowl, add the black beans, sautéed corn, red onion, diced jalapeño, chopped cilantro, and feta. Add the diced avocado and tortilla chips, and toss in the dressing right before serving.
Ways to Modify
- Try Cotija cheese or queso fresco (traditional Mexican cheese) in place of the feta cheese. Goat cheese would also work.
- Add protein like chicken, shrimp, or tofu.
- For less heat, use green or red bell pepper in place of the jalapeño.
- Add fresh tomatoes, like grape tomatoes, for a pop of color and added flavor.
- Switch the beans for kidney beans or pinto beans.
Dietary Customizations
- Dairy-free: Leave out the cheese or use dairy-free Feta, and then use vegan butter.
- Gluten Free: Most tortilla chips are naturally gluten free, but be sure to check labelling.
- Corn-free: Try chickpeas as a fun alternative for the corn, plus you get an added bonus of fiber and protein.
Serving Suggestions
Serve this incredible salad on a bed of greens for a delicious taco salad and add a dollop of sour cream for extra creaminess.
I mean, this is the perfect choice alongside all things BBQ, but I especially love Pollo Asado with Cilantro Lime Sauce, Mexican Chicken Burgers, or Jerk Chicken and Peach Skewers.
If you want a display of side dishes for a summer gathering, try Tomato, Peach, and Burrata Salad, Burrata and Roasted Red Pepper Pasta Salad, or a personal favorite, Grilled Broccolini Caesar.
Common Questions
Yes! You can prepare the corn mixture and dressing several hours ahead of time and refrigerate in an airtight container separately. Add the tortilla chips, avocado, and dressing just before serving so it doesn’t get mushy.
Honestly, the chips are going to get soggy if this doesn’t get eaten in the first day, but it will generally keep for 3-4 days in the refrigerator. For the best texture, store the tortilla chips separately and add them when serving, if at all possible.
Fresh corn is my personal favorite, especially when grilled or charred, but frozen or canned corn works well too, if fresh corn isn’t in season. If using canned corn, drain and dry it well before cooking.
Leave the seeds in from the diced jalapeño, add cayenne or chili powder, hot sauce, or minced chipotle peppers in adobo. For milder heat, remove the seeds and membranes from the jalapeño before chopping, or replace them with green bell peppers or red bell peppers.
More Mexican Dishes You Will Love
- Mexican Taco Cups
- Mexican Couscous Salad
- Street Corn Dip
- Mexican Eggs Benedict
- Sheet Pan Mexican Chicken
If you make this Mexican Corn and Tortilla Chip Salad, let me know in the comment section below. I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Mexican Corn and Tortilla Chip Salad
Ingredients
- 3 ears corn (or 3 cups corn kernels)
- 1 tbsp butter
- ½ tsp salt
- ½ cup finely diced red onion
- 1 jalapeno finely diced
- 2 cups canned black beans drained
- 1 cup chopped cilantro
- 5 oz feta broken into small crumbly pieces
- 1 avocado diced
- 2 cups tortilla chips broken into small pieces
Dressing
- 1 tsp lime zest
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup extra virgin olive oil
- ¼ cup lime juice
- 1 tbsp honey or maple syrup
Instructions
- Cut the corn from the 3 ears of corn.
- Heat the butter in a skillet on medium heat. Once the butter has melted add in the corn, season with salt and saute for 3-4 minutes until softened. Set aside to cool for a few minutes
- To a small bowl whisk together all of the dressing ingredients. Taste and adjust the seasonings as desired.
- To a large salad bowl add the black beans, sauteed corn, red onion, diced jalapeno, chopped cilantro and feta. Right before serving add the diced avocado and tortilla chips, pour the dressing overtop and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
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