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Fiesta Corn Salad – Mexican Salsa

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Fiesta corn salad with avocado, tomatoes, garlic, and lime juice, a delicious Mexican salsa recipe perfect for Cinco de Mayo or any fiesta.

small bowl with colorful mexican salad with corn, avocado and tomatoes.

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 Chickpea and Black 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, and 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 bread (again) or crispbread to accompany it.

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.
  • Jalapeňo peppers:
  • I use it when available; otherwise, I use red chili flakes or cayenne pepper to add some heat.
  • Other ingredients: red onion, garlic, lime, sea salt (or Kosher salt), and ground black pepper.

Step-by-step instructions

  • Drain and rinse the corn.
  • Finely chop the onion and cut the tomatoes into fine cubes.
  • Combine corn, onion, and tomatoes in a medium bowl.
  • Chop the avocado into similar-sized cubes, mix well with the lime juice and add to the salsa.
  • Add the grated garlic clove, oil, and chopped parsley and/or coriander. If using, add the finely chopped jalapeňos as well.
  • Add salt and pepper to taste and some cayenne pepper or pure chili powder. Adjust the taste with some more lime juice if necessary. Mix everything.
lifting corn salad with a spoon from a full bowl.

Expert tips

  • If your avocado happens to be very soft and you overdo it a bit with stirring the fiesta salad, it might be that the avocado pieces will 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; it’s better than the bottled one. If you don’t have a lime, use freshly squeezed lemon juice instead.

Recipe 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 pepper, 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.

Recipe FAQ

Can I make the salad in advance?

Yes, you can make it several hours in advance and keep it in an airtight container in the fridge. The avocado will not turn brown during this time if you mix it well with the lime juice before adding it to the fiesta salad.
However, it will turn brown eventually, so it’s better to serve the salad on the day you’ve prepared it.
Remove it from the fridge about half an hour before serving to reach room temperature.

How to tell if an avocado is ripe?

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.

How long does it keep?

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.

How to serve?

Appetizer or snack:

  • With tortilla, corn chips.
  • On top of a tostada.
  • Fill up a taco or serve it as an accompaniment to tortillas, burritos, or other Mexican yummy things you like.

Side dish:

  • Serve it with an omelet, fried or scrambled eggs, grilled cheese, steaks, pork chops, and so on.
  • We often had it as a side dish for grilled meats, and more times than I could count, we had it together with this tender skillet chicken breasts; it has become almost like the standard side dish for this chicken; they just go so well together.
  • I often serve with sweet and sour chicken thighs.

Main dish:

  • Or enjoy this delicious recipe as it is with nothing but a piece of nice crusty bread. In this case, the recipe will be enough for just one or two people.
close up mexican fiesta salad with avocado, tomatoes and corn.

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overhead view of a bowl with corn, tomatoes and herbs, half an avocado beside it.

Fiesta Corn Salad – Mexican Salsa

Fiesta corn salad with avocado, tomatoes, garlic, and lime juice, a delicious Mexican salsa recipe perfect for any fiesta.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Salad
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 4
Calories: 218kcal
Author: Adina

Equipment

  • 1 medium bowl

Ingredients 

  • 1 can corn Note 1
  • 1 red onion
  • 2 medium tomatoes
  • 1 ripe avocado
  • 1 garlic clove
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice or more to taste
  • a bunch of fresh cilantro or parsley or a mixture of both, Note 2
  • 1 small jalapeňo Note 3 Note 3
  • fine sea salt and freshly ground black pepper

Instructions

  • Drain and rinse the corn. Place into a bowl.
  • Chop the onion finely and cut the tomatoes into fine cubes. Mix with the corn.
  • Chop the avocado into similar-sized cubes, mix well with the lime juice and add to the bowl.
  • Add the grated garlic clove, oil, and chopped herbs. If using, add the finely chopped jalapeňos as well.
  • Adjust the taste with salt, pepper, and cayenne pepper if you like. Taste and add more lime juice if necessary. Mix everything very thoroughly.
  • 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

  1. Cooked corn on the cob is excellent; it just takes a bit longer to cut it off the cob.
  2. Fresh cilantro or parsley or a combination of both. Both versions are delicious yet very different in flavor. Cilantro is not a universally popular herb; only use it if you are sure you like it.
  3. I use it when available. Otherwise, I just use red chili flakes or cayenne pepper to add some heat.

Nutrition

Serving: 1g | Calories: 218kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 117mg | Potassium: 523mg | Fiber: 5g | Sugar: 3g | Vitamin A: 626IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg
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