Mexican Corn Salad

This Mexican corn salad recipe is so delicious! Loaded with sweet corn, creamy avocado, salty feta & crispy bacon. It’s the perfect summertime, poolside, umbrella in your drink……salad.

Southwest Corn Salad
This roasted corn and avocado salad recipe is so delicious!


The first time I experienced this delicious mess of corn and avocado was poolside, on a cabana in Vegas. Phish Fans EV-ERY-WHERE! It was during a 4 night run over Halloween, which just so happens to Melt into my husbands Birthday, so we partied like rockstars and ate like royalty. My favorite meal being this Southwest Corn and Avocado Salad.

The Process

This recipe starts by roasting corn. I like to keep a 5 lb. bag of Organic Sweet Corn in the freezer. It’s so easy to slip into any recipe for a sweet pop of flavor, like in this Curry Tuna Casserole Recipe. Or make it the star of the dish, like in Corn Chowder. Corn is another one of those ingredients I recommend sticking to organic and non-GMO when possible.

Roasted Corn
Southwest Corn Salad


  • First, toss frozen corn with smoked paprika, chili powder and garlic powder.
  • Next, heat a pan over medium heat with a little cooking spray.
  • Once the pan is hot, carefully add the frozen corn and let it sear on one side for 2 minutes or until one side gets a nice char.
  • Transfer roasted corn to a large mixing bowl and set your seasoned pan aside.

Keep it FreshFresh corn would be fantastic in this recipe! If you have fresh corn on the cob, peal back the husk, remove the hairs, spice it up and turn it on the grill until you have a light char. Let it cool, shave it off the cob and carry on.

Chopped Raw Bacon


As we all know, bacon makes everything better! But if bacon isn’t your thing, this salad is exceptional without it. But if it is:

  • Dice 1/2 lb. of cold raw bacon.
  • Cook chopped bacon in the same pan as you roasted the corn to pull up all the yummy spices left behind.
  • This takes about 10 minutes over medium heat.
  • Once your bacon is perfectly brown and crispy, remove bacon from grease and let drain on a paper towel.


I used 2 juicy ripe tomatoes for this recipe.

  • First cut off the top and bottom, making 2 slices with 3 sections of the same size.
  • Gently remove the seeds with your fingers.
  • Dice into small 1/4 inch pieces.
  • Add to your mixing bowl with roasted corn.


I like to taste the rainbow when I’m building a salad. This recipe doesn’t necessarily need bell pepper, the corn is sweet and crunchy enough, but I had half of an orange bell pepper and a salad with no orange. Shredded carrots could work here too…. but after working in the deli at the natural food store in town, where shredded carrots are the base of EVERY recipe, I stick with the boujie bell peppers.

  • Cut bell pepper in half lengthwise so the blade goes through the stem and bum.
  • Using your fingers, remove the seeds and stem by pulling them out and carefully ripping it off.
  • Pat the bell pepper half in your hand over the sink or trash to knock out all the seeds.
  • Trim membrane and edges to your preference.
  • Dice into the same size pieces of your tomatoes.
  • Add to mixing bowl.


One of the joys of being an adult is appreciating an onion. I hated them growing up and I missed out on so much good food! 😩

  • Cut off top and bottom of onion.
  • Stand up on one side and cut down the center.
  • Slice lengthwise 1/4 inch thick.
  • Turn, and cut same size the opposite way resulting in small diced onion.
  • Add to mixing bowl.


Mmmmmy favorite herb. I feel bad for the 12% of folks who think cilantro tastes like soap. 😥 For me, cilantro brightens up the day and adds a hint of sunshine to recipes like these.

  • Remove cilantro leaves from the stems by gently running your fingers up from the bottom.
  • Discard stems and chop cilantro as desired.
  • Add to mixing bowl.


A must have in just about every savory recipe I share. I look for the biggest bulbs I can find.

  • Remove 2 cloves of garlic from the bulb.
  • Smash garlic under your knife on your cutting board.
  • Remove skin and chop chop.
  • Add to your mixing bowl.


Some like it hot, I like it really hot! However, this recipe is quite mild, and I recommend removing the seeds to keep it that way.

  • Cut jalapeño pepper in half lengthwise slicing through the stem and the bottom.
  • Using your knife, remove all seeds and membrane.
  • Cut long thin strips lengthwise then petite dice the other way.
  • Add to mixing bowl and wash your hands, knife and cutting surface to avoid any uncomfortable burning.


Lime or lemon. Either will do here, citrus makes everything better, so keep plenty on hand to brighten up every recipe! (Red Wine Vinegar works too)


Mix your initial ingredients first before gently folding in the diced avocado.


Saving the best part for last, gently fold in the avocado after mixing all the other veggies first.

  • Carefully cut avocado lengthwise around the seed, twist and pull apart.
  • Carefully remove the seed. (Cutting a tendon is easy and no joke, so I’m gonna emphasize, carefully one more time….mom 😉)
  • Scoop out the lovely green flesh with a big spoon.
  • Lay avocado halves on a cutting board and juice a lime all over those smooth buttery beauties. (Do this to avoid ugly brown avocado salad.)
  • Dice avocado into little pieces and add to your bowl of goodness.

To complete this salad, layer romaine lettuce topped with corn salad. Garnish with bacon, Cotija Cheese, cilantro and a slice of lime!


Southwest Corn Salad

Southwest Corn & Avocado Salad

Sweet roasted corn, creamy avocado and crisy bacon make this flavorful salad as delicious as it is healthy.
Print Pin Rate
Course: Appetizer, Dinner, Main Course, Salad, Side Dish, Snack
Cuisine: American, Healthy, Southwest
Keyword: Avocado, Corn, Easy, Summer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 cups
Calories: 482kcal


  • 2 cups frozen corn
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • ¾ tsp chili powder
  • ½ lb. bacon chopped and cooked (optional)
  • 1 cup tomato ¼ inch dice
  • ½ cup red onion ¼ inch dice
  • ½ cup orange bell pepper ¼ inch dice
  • ¼ cup fresh cilantro chopped plus extra for garnish
  • 2 cloves garlic minced
  • 1 jalapeno pepper seeds and membrane removed, diced tiny
  • 2 ½ tbsp lime juice 2 tsp divided plus extra for garnish
  • ½ tsp sea salt
  • ¼ tsp fresh cracked pepper
  • 1 cup avocado soaked in lime juice and diced
  • 2 cups baby romaine lettuce for serving (optional)
  • ½ cup Cotija or feta cheese (optional)


  • Pre-heat a heavy bottom pan with cooking spray over medium heat.
  • Toss frozen corn with spices and sear for 2-3 minutes or until browned and smokey.
  • Transfer corn to a large mixing bowl and set aside.
  • Cook diced bacon in the same pan until brown, about 10 minutes.
  • Remove bacon from grease and let drain on a paper towel, set aside.
  • Add tomatoes, bell pepper, onion, cilantro, garlic, jalapeno, lime juice, salt & pepper to roasted corn in mixing bowl.
  • Stir to combine.
  • Gently fold in diced avocado.
  • Cover and refrigerate until ready to serve.
  • Layer romain lettuce with corn salad topped with chopped bacon and cotija cheese.
  • Garnish with extra lime and cilantro.
  • Enjoy!


Calories: 482kcal | Carbohydrates: 21g | Protein: 6g | Fat: 43g | Saturated Fat: 16g | Cholesterol: 43mg | Sodium: 375mg | Potassium: 433mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2182IU | Vitamin C: 32mg | Calcium: 18mg | Iron: 1mg

You May Also Like

Leave a Reply

Recipe Rating