This lightly spiced, tossed Mexican corn salad is made with canned black beans, hominy, and diced tomatoes. It’s ready within 5 minutes! A lightened-up version of corn salad, it’s made without mayonnaise or sour cream. Serve it as a side salad, use as a corn dip.
Fresh Mexican Corn Salad Recipe
Summer is here, and nothing says sunshine like a fresh corn salad! This Mexican Corn Salad is bright, flavorful, and completely no-mayo, making it a lighter, fresher twist on the classic elote-inspired dish. Packed with sweet corn, juicy cherry tomatoes, zesty lime, and a touch of spice, it’s the perfect easy side dish for summer dinners, potlucks, or BBQs.
If you love street corn flavors without the mayo, this salad delivers all the creamy, tangy, and slightly spicy notes you crave—without weighing you down. It’s quick to make, full of garden-fresh ingredients, and ready in about 5 minutes (seriously). Whether you’re serving it alongside tacos, grilled chicken, or as a solo snack, this Mexican-style corn salad is guaranteed to be a hit.
Want even more ways to enjoy fresh corn this season? Check out my other fresh corn recipes for sweet corn soup , grilled corn salad, and creamy corn pasta dishes—all made with garden-fresh summer corn!
How to Make Fresh Corn Salad
Add all of the ingredients into a large bowl or serving dish.
Mix to fully coat all the ingredients.
Serve and enjoy this Mexican corn salad without mayo!
Can I make Corn Salad in advance?
Yes, you can! After making it, wrap in plastic wrap or cover with a lid and place in the refrigerator.
When you’re ready to serve it, remove from refrigerator and let sit at room temperature for 15 minutes so it’s not super cold. I recommend adding a little bit (around a teaspoon) of olive oil to it and mixing to freshen it up before serving.
How to Serve Corn Salad
You can serve this hominy corn recipe in a few different ways! Serve as a side dish to any meal, use as a corn dip with tortilla chips, add to nachos or add to my favorite tacos: Instant Pot Cherry Tomato Chicken Tacos , Baked Black Bean Tacos , Chicken Fajitas or Shrimp Fajitas !
Pin for later:
Ingredients
- ▢ (2) 15 ounce cans corn drained (or 4 ears fresh corn – kernels sliced from cob)
- ▢ (1) 15 ounce can black beans rinsed and drained
- ▢ (1) 15 ounce can hominy rinsed and drained
- ▢ (1) 10 ounce can Ro*Tel Diced Tomatoes
- ▢ 1 small green bell pepper finely chopped
- ▢ 2 tablespoons lime juice
- ▢ 2 tablespoons olive oil
- ▢ 1 1/2 teaspoons ground cumin
- ▢ 2 tablespoons cilantro finely chopped
Instructions
- Place all the of the ingredients into a bowl and mix so everything is coated.
- Serve immediately as a corn salad, corn dip with tortilla chips, or salsa topping for tacos. If you are making this in advance, refrigerate it until ready to serve.
This lightly spiced, tossed Mexican corn salad is made with canned black beans, hominy, and diced tomatoes. It’s ready within 5 minutes! A lightened-up version of corn salad, it’s made without mayonnaise or sour cream. Serve it as a side salad, use as a corn dip.
Fresh Mexican Corn Salad Recipe
Summer is here, and nothing says sunshine like a fresh corn salad! This Mexican Corn Salad is bright, flavorful, and completely no-mayo, making it a lighter, fresher twist on the classic elote-inspired dish. Packed with sweet corn, juicy cherry tomatoes, zesty lime, and a touch of spice, it’s the perfect easy side dish for summer dinners, potlucks, or BBQs.
If you love street corn flavors without the mayo, this salad delivers all the creamy, tangy, and slightly spicy notes you crave—without weighing you down. It’s quick to make, full of garden-fresh ingredients, and ready in about 5 minutes (seriously). Whether you’re serving it alongside tacos, grilled chicken, or as a solo snack, this Mexican-style corn salad is guaranteed to be a hit.
Want even more ways to enjoy fresh corn this season? Check out my other fresh corn recipes for sweet corn soup , grilled corn salad, and creamy corn pasta dishes—all made with garden-fresh summer corn!
How to Make Fresh Corn Salad
Add all of the ingredients into a large bowl or serving dish.
Mix to fully coat all the ingredients.
Serve and enjoy this Mexican corn salad without mayo!
Can I make Corn Salad in advance?
Yes, you can! After making it, wrap in plastic wrap or cover with a lid and place in the refrigerator.
When you’re ready to serve it, remove from refrigerator and let sit at room temperature for 15 minutes so it’s not super cold. I recommend adding a little bit (around a teaspoon) of olive oil to it and mixing to freshen it up before serving.
How to Serve Corn Salad
You can serve this hominy corn recipe in a few different ways! Serve as a side dish to any meal, use as a corn dip with tortilla chips, add to nachos or add to my favorite tacos: Instant Pot Cherry Tomato Chicken Tacos , Baked Black Bean Tacos , Chicken Fajitas or Shrimp Fajitas !
Pin for later:
Ingredients
- ▢ (2) 15 ounce cans corn drained (or 4 ears fresh corn – kernels sliced from cob)
- ▢ (1) 15 ounce can black beans rinsed and drained
- ▢ (1) 15 ounce can hominy rinsed and drained
- ▢ (1) 10 ounce can Ro*Tel Diced Tomatoes
- ▢ 1 small green bell pepper finely chopped
- ▢ 2 tablespoons lime juice
- ▢ 2 tablespoons olive oil
- ▢ 1 1/2 teaspoons ground cumin
- ▢ 2 tablespoons cilantro finely chopped
Instructions
- Place all the of the ingredients into a bowl and mix so everything is coated.
- Serve immediately as a corn salad, corn dip with tortilla chips, or salsa topping for tacos. If you are making this in advance, refrigerate it until ready to serve.
5-Minute Mexican Corn Salad
Ingredients
- (2) 15 ounce cans corn drained (or 4 ears fresh corn - kernels sliced from cob)
- (1) 15 ounce can black beans rinsed and drained
- (1) 15 ounce can hominy rinsed and drained
- (1) 10 ounce can Ro*Tel Diced Tomatoes
- 1 small green bell pepper finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 2 tablespoons cilantro finely chopped
Instructions
- Place all the of the ingredients into a bowl and mix so everything is coated.
- Serve immediately as a corn salad, corn dip with tortilla chips, or salsa topping for tacos. If you are making this in advance, refrigerate it until ready to serve.
Recipe Created by Pamela Reed for brooklynfarmgirl.com
