Fiesta corn salad with avocado, tomatoes, garlic, and lime juice is a delicious Mexican salsa recipe perfect for Cinco de Mayo or any fiesta.
Today's loaded fiesta corn salad recipe is a great summer salad, ready in about 10 minutes. And even those 10 minutes might be an exaggeration; you will probably put this corn and avocado salad together in about 5 minutes.
A delicious little salsa full of good things like creamy avocado, corn, and fresh tomatoes. Everything is spiced with jalapeno peppers (or cayenne pepper), lime juice, and garlic. And check out this Mexican Corn and Bean Salad as well; I think you will like it.
This fiesta corn salad is a bit like upgraded guacamole, chunkier, and with the added corn. But otherwise, I think it is pretty much the same idea.
When making this avocado and tomato salsa or salad, I leave the ingredients chunkier. We have it either as a side dish for various grilled meats (or grilled cheese/halloumi - how I love that combination) or just as it is with some flaxseed bread (again) or crispbread to accompany it.
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Recipe ingredients
- Corn: For convenience, I used canned sweet corn. However, cooked ears of corn are perfectly delicious; it just takes a bit longer to cut the corn kernels off the cob.
- Tomatoes: Make sure that they are ripe and sweet. I often choose cherry tomatoes because they tend to be sweeter than the larger varieties from the grocery stores.
- Avocado: A ripe, large avocado.
- Herbs: Fresh cilantro or parsley, or a combination of both. When available (in summer, in my garden), I use cilantro. Otherwise, I go for parsley. Both versions are delicious yet very different in flavor.
- Cilantro is not a universally popular herb; only use it if you are sure that you like it.
- Jalapeลo peppers: I use them when available; otherwise, I add some heat with red chili flakes or cayenne pepper.
- Other ingredients: red onion, garlic, lime, sea salt (or Kosher salt), and ground black pepper.
See the recipe card for full information on ingredients and quantities.
Variations
- I love to add a few tablespoons of black beans or make the fiesta corn salad using half-half corn and black beans.
- Add a few tablespoons of finely chopped green peppers, red bell peppers, green onions, or other fresh veggies you like.
- Add some grated lime zest if the lime was unwaxed and preferably of organic quality.
- Add some Cotija cheese (Mexican salty and crumbly cheese) or feta.
- Roast 1-2 tablespoons of pepitas or sunflower seeds in a pan (without fat) and add them to the fiesta salad just before serving.
How to make Mexican fiesta corn salad?
- Prepare ingredients: Drain and rinse the corn. Finely chop the onion and tomatoes into fine cubes. Chop the avocado into similar-sized cubes and mix well with the lime juice.
- Combine corn, onion, tomatoes, and avocado in a medium bowl.
- Add the grated garlic clove, oil, and chopped parsley and/or coriander. If using, add the finely chopped jalapeลos as well.
- Add salt and pepper to taste and some cayenne pepper or pure chili powder. If necessary, adjust the taste with more lime juice.
Tips
If your avocado happens to be very soft and you overdo it a bit with stirring the fiesta salad, the avocado pieces might break down a little. Don't stress about it! I love it when that happens; this way, the rest of the vegetables are surrounded by this creamy, delicious avocado and lime coating.
Not everybody loves cilantro!!! Use carefully or use parsley instead.
Use fresh lime juice for the dressing; itโs better than the bottled one. If you don't have a lime, use freshly squeezed lemon juice instead.
Recipe FAQs
Yes, you can make it several hours in advance and keep it in an airtight container in the fridge. If you mix the avocado well with the lime juice before adding it to the fiesta salad, it will not turn brown during this time.
However, it will eventually turn brown, so itโs better to serve the salad on the day you prepare it.
Remove it from the fridge about half an hour before serving to reach room temperature.
It should be soft to the touch without feeling mushy. If overripe, it will not be good anymore; overripe produce feels too soft, has indentations, and the peel feels rubbery and dry.
Here are some tips you might need when choosing an avocado (the link opens in a new tab).
It will be fine for about 2 days, the avocado might turn a bit darker, but it will not turn bad. Keep it covered and refrigerated. You could add more lime juice and olive oil before serving it again.
What to serve with it?
Make a Mexican menu
- Starter: Mexican Deviled Eggs with Avocado
- Main dish: Red Sauce Enchiladas
- Dessert: Tres Leches Cake
Do you like this recipe?
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Fiesta Corn Salad - Mexican Salsa
Equipment
Ingredients
- 1 can corn Note 1
- 1 red onion
- 2 medium tomatoes
- 1 ripe avocado
- 1 tablespoon lime juice or more to taste
- 1 garlic clove
- 2 tablespoons olive oil
- a bunch of fresh cilantro or parsley or a mixture of both, Note 2
- 1 small jalapeลo Note 3
- fine sea salt and freshly ground black pepper
Instructions
- Drain and rinse the corn. Place into a bowl.1 can corn
- Chop the onion finely and cut the tomatoes into fine cubes. Mix with the corn.1 red onion + 2 medium tomatoes
- Chop the avocado into similar-sized cubes, mix well with the lime juice, and add to the bowl.1 ripe avocado + 1 tablespoon lime juice
- Add the grated garlic clove, oil, and chopped herbs. If using, add the finely chopped jalapeลos as well.1 garlic clove + 2 tablespoons olive oil + a bunch of fresh cilantro or parsley + 1 small jalapeลo
- Adjust the taste with salt, pepper, and cayenne pepper if you like. Taste and add more lime juice if necessary. Mix everything very thoroughly.fine sea salt and freshly ground black pepper
- Tip: My avocado was very ripe, and that's why it almost disintegrated while stirring. After the initial annoyance, I found that excellent; a very creamy, very yummy dressing.
Notes
- Cooked corn on the cob is excellent; it just takes a bit longer to cut it off the cob.
- Herbs: Fresh cilantro, parsley, or a combination of both are delicious yet very different in flavor. Cilantro is not a universally popular herb; only use it if you are sure you like it.
- Jalapenos: I use them when available. Otherwise, I add some heat with red chili flakes or cayenne pepper.
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