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Mexican Corn Salad

Prep Time:

15 Minutes

Cook Time:

0 Minutes


6 Servings


About the Recipe


  • 2 cups (300g) sweetcorn,  frozen

  • 1 red onion, diced

  • 1 jalapeño pepper, seeded  and diced

  • 2 cloves garlic, minced

  • ¼ cup (35g) feta cheese,  crumbled

  • 3 tbsp. mayonnaise

  • 1 lime, juiced 

  • ½ tsp. chilli powder

  • ½ tsp. paprika

  • ¼ tsp. sea salt

  • ¼ tsp. ground black pepper 

  • ½ cup (8g) coriander,  chopped


Step 1

To defrost the sweetcorn, place it in a colander and run warm water over it until thawed. Drain and place in a skillet over medium heat, cooking until warm. 

Step 2

Place the corn, diced onion, garlic, jalapeño, and feta cheese in a large bowl. Mix until combined. 

Step 3

In a small bowl, mix the mayo, lime juice, chilli powder, paprika, sea salt, pepper and coriander. 

Step 4

Drizzle the dressing over the salad ingredients and mix well. Serve immediately or store in a sealed container in the fridge until ready to eat.

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