Dinner

Fiesta Corn Salad Recipe

Name: Fiesta Corn Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 6 ears corn, shucked; 3 Tbsp extra-virgin olive oil, divided; 1 lime, juiced and zested; 1 small clove garlic, finely grated; 1 tsp kosher salt; 1/4 tsp ground black pepper; 1 small red bell pepper, seeds and ribs removed, finely chopped; 1 avocado, finely chopped; 1/2 small red onion, peeled, thinly sliced; 1 small jalapeño, thinly sliced, seeds and ribs removed if desired; 2 Tbsp crema; 2 Tbsp chopped fresh basil

Bylilan Sage June 27, 2026June 27, 2026

Jump to Recipe

Introduction

Fiesta Corn Salad is a vibrant and refreshing dish bursting with smoky grilled corn, creamy avocado, and a zesty lime dressing. Perfect as a side or light lunch, it offers a delightful combination of textures and flavors that celebrate summer’s best produce.

A close-up view of a colorful corn salad on a white plate, placed on a white marbled surface. The salad has layers of charred bright yellow corn pieces with black grill marks, mixed with diced green avocado chunks, thin slices of purple-red onion, and small bits of red bell pepper. There are also slices of fresh green jalapeño and scattered green herbs on top. Thin white cream drizzles are spread across the salad, adding a smooth texture contrast to the crunchy vegetables. The overall look is fresh and vibrant with a mix of warm and cool colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 ears corn, shucked
3 Tbsp. extra-virgin olive oil, divided
1 lime, juiced and zested
1 small clove garlic, finely grated
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 small red bell pepper, seeds and ribs removed, finely chopped
1 avocado, finely chopped
1/2 small red onion, peeled, thinly sliced
1 small jalapeño, thinly sliced, seeds and ribs removed if desired
2 Tbsp. crema
2 Tbsp. chopped fresh basil

Instructions

Step 1: Prepare a grill for high heat; heat for 5 minutes, or heat a grill pan over high heat. Brush the corn with 1 tablespoon of olive oil. Grill the corn, turning occasionally, until kernels are browned in spots, about 4 minutes. Transfer corn to a cutting board and let cool slightly.
Step 2: In a large bowl, whisk together lime zest, lime juice, grated garlic, kosher salt, ground black pepper, and the remaining 2 tablespoons of olive oil.
Step 3: Carefully cut the corn kernels off the cobs. Add the corn and finely chopped red bell pepper to the bowl and toss to coat with the dressing. Add the chopped avocado, thinly sliced red onion, and jalapeño, then gently stir to combine.
Step 4: Drizzle the salad with crema and sprinkle chopped fresh basil on top before serving.

Tips & Variations

For extra smoky flavor, char the corn a little longer but watch carefully to avoid burning.
Substitute crema with sour cream or Greek yogurt for a tangy twist.
Add chopped fresh cilantro or parsley for a different herb flavor.
Leave the jalapeño seeds in if you prefer more heat, or omit it entirely for a milder salad.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To prevent the avocado from browning, squeeze a little extra lime juice over the salad before storing. Gently stir before serving. This salad is best enjoyed fresh and does not require reheating.

How to Serve

A large white bowl holds a vibrant salad with three main layers: at the bottom, golden grilled corn pieces with dark char marks; scattered on top, bright green avocado cubes and dark green jalapeño slices; mixed throughout, thin rings of purple onion, small red bell pepper cubes, and fresh green leaves, likely basil and cilantro. The dish is finished with light drizzles of white creamy dressing across the surface. A silver spoon rests on the left side in the bowl, partially lifting some salad, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

While fresh corn is ideal for grilling and flavor, you can use frozen corn. Thaw it and sauté in a skillet with some oil to get a slight char before combining with the other ingredients.

What is crema, and can I substitute it?

Crema is a smooth, tangy Mexican cream similar to sour cream but thinner. You can substitute it with sour cream, Greek yogurt, or a mix of mayonnaise and lime juice for a similar creamy finish.