For summer barbecues, this corn salad is ideal! This recipe is extremely simple to create and tastes extremely fresh because it uses both canned and fresh ingredients. I recommend reducing the quantities for a family-size meal because the proportions listed below are what I use when I cook a large batch for BBQs. For extra-cool freshness, refrigerate! withstands refrigeration well.
| Prep Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
Ingredients
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL)
- 2 (15 ounce) cans whole-kernel corn with red and green bell peppers, drained
- 1 (15.25 ounce) can yellow and white corn, drained
- 2 (11 ounce) cans white corn with chipotle peppers
- 1 large seedless cucumber, peeled and diced
- 1 cup diced red bell peppers
- 1 cup chopped fresh cilantro leaves
- ¼ cup diced red onion, or more to taste
- 1 ½ limes, juiced
Instructions
- Mix diced tomatoes with chile peppers, all corn, cucumber, bell peppers, cilantro, red onion, and lime juice together in a large bowl.
Reviews
I recommend using only fresh corn. Canned kind of spoils the rest of the other fresh ingredients
Soooooo delicious. If you like spicy food then add jalapeños and use hot rotel. This was absolutely amazing.
This was very easy to make and everyone loved it! It’s really good with tortilla chips or on its own!
Hard to rate this…about half the crowd didn’t care for it and the other half liked it. A few thoughts: use half the cilantro / it’s strong. The canned Mexican corn has a weird / tinny taste, so next time I’ll use only frozen or fresh corn. I think it’s worth tinkering with this recipe and trying again.
Couldn’t find all the listed ingredients so substituted those as close to the same and added about fourth to half cup Italian dressing. Served for Easter dinner and again for a funeral. Both got wonderful comments and many wanted the recipe. It is now my go-to dish to serve a crowd.
A Really fresh and light side dish
Made this many times. I skip the cucumber. LCilantro andchipotle a the key flavor ingredients. Can serve as a salad but people like it with “scoops” as a corn salsa?? leftovers can use as a taco topping . Lime juice key too
All I can say is “Yum”! I made this for a spur of the moment bbq with friends and with all of the other side disheartening and appetizers, THIS was what they raved about and wanted the recipe for. I was quite surprised at how good it was myself. Would be good with tortilla chips too!
Wonderful recipe will use again and again, I had several relatives over Memorial week end, this was a hit, my Aunt unknowingly to me loved corn salad and said this was the best and wanted to know how I made it Thank you for sharing
I substituted zucchini for cucumber, since I didn’t have any cukes in the house. I also threw in avocado just before serving, which gave it a perfect touch. Delicious and was loved by all the BBQ party guests!
I made this recipe with poblano peppers instead of chipotle peppers and used fresh corn off the cob instead of canned corn. It turned out really great but had to add some salt and pepper to taste. Otherwise we thought it was very refreshing and a great side dish!
I’m not really sure how to rate this one… half of our party really liked this but the other half didnt. I made this as is except used yellow onions instead of red. I felt like it was missing something though as a dressing/binder.