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Home » recipes » Dinner
5 from 1 review

5-Minute Mexican Corn Salad

5 minutes
black beanscilantrocorngreen peppersjalapenotomato
By: Pamela Reed
Posted:1/11/23
Updated:5/30/23
Jump to Recipe

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.

corn salad in a white serving dish.

Healthy Mexican Corn Salad Recipe

Finally! A Mexican corn salad without mayo! I have to admit something to you, I have a little (ok, big) fear of sour cream and mayo. Just the thought of them makes me grimace a little bit. So you can imagine my feelings whenever someone makes a beautiful looking corn salad but it has mayo or sour cream in it – um, I’m sorry but I’ll have to pass on it. Your salad scares me.

This Mexican salad with black beans and corn is a much healthier version because it doesn’t use sour cream or mayo -it has vegetables, lime juice, olive oil and cumin. During Summer, this is one of my favorite recipes using fresh and canned corn!

Don’t have any diced tomatoes? Try my Corn salsa without tomatoes too!

closeup of corn and bean salad.

What Is Mexican Corn Salad Made Of?

For this recipe, you’ll need the following ingredients:

  • Corn – Note: You can use canned corn to make this really easy, or if it’s corn season, slice off the kernels of 4 ears of corn. The corn will taste so sweet and delicious! Tip: have too much garden corn? Here’s how to freeze fresh corn so you can enjoy it year round!
  • Black Beans
  • Hominy
  • Ro*Tel diced tomatoes – Note: You can use any type of Ro*Tel diced tomatoes you want, you can even use regular diced tomatoes if you don’t have Ro*Tel.
  • Green bell pepper
  • Lime juice 
  • Olive oil
  • Ground Cumin
  • Cilantro

Tip: If you want a spicy corn salad add 1/2 to 1 whole (depending on how spicy you want it) finely chopped up jalapeño pepper to the salad.

What is hominy?

Hominy is whole corn kernels that have been soaked in an alkali solution of lye or lime, to soften. During the process, the outer hulls are softened and then removed.

When you buy hominy you’ll notice immediately how much puffier and heartier they are than corn kernels. Hominy is about 2-3 times the size of a corn kernel! Hominy has become a favorite of ours so we love hominy corn recipes like this one (and chicken tortilla soup!).

can of white homiy

How to Make 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!

corn salad in white bowl on blue tablecloth background.

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:

Healthy version of Mexican Corn Salad that doesn't need sour cream or mayo. Takes 5 minutes to make. Serve as a salad or corn dip!
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5 from 1 review

5-Minute Mexican Corn Salad

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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.
By: Pamela Reed
Prep Time: 5 minutes minutes
Cook Time: 0 minutes minutes
Total Time 5 minutes minutes
serves 6

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.
Author: Pamela Reed
Course:Salad
Cuisine:Mexican
Diet:Vegan, Vegetarian
Keyword:mexican corn salad
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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  1. Monica says

    November 19, 2013 at 8:24 pm

    I love simple recipes like this because it showcases how delicious wholesome food is. Your green thumb continues to amaze me. And there’s nothing like fresh corn. My other half loves a good meaty dinner (not to mention my little one) but I am definitely turning things to the more colorful side with great recipes like the one you’re showing us here.

    Reply
  2. Tracy | Pale Yellow says

    November 19, 2013 at 7:21 pm

    I love recipes like this! So fresh and hardy. I’ve been eating roast vegetables for dinner and I can’t get over how simply delicious they are!

    Reply
  3. Aimee / Wallflower Girl says

    November 19, 2013 at 7:09 pm

    Great photos and what a wonderfully simple, healthy and tasty sounding dish!

    Reply
  4. Ashley | Spoonful of Flavor says

    November 19, 2013 at 6:17 pm

    I am always in awe of what you pick from your rooftop garden. It looks way better than most of what I pull out of our raised bed gardens. And this salad looks so incredibly fresh and delicious!

    Reply
  5. Anne ~ Uni Homemaker says

    November 19, 2013 at 6:16 pm

    Gorgeous corn salad Pamela. I love the simplicity of this. YUM!

    Reply
  6. Consuelo @ Honey & Figs says

    November 19, 2013 at 5:20 pm

    I wish I grew corn in my roof as well! This salad looks amazing, and I’m hooked that it only takes 3 minutes to make, that’s awesome 😀

    Reply
  7. Megan {Country Cleaver{ says

    November 19, 2013 at 4:19 pm

    This looks positively fantastic! I would definitely eat that straight out of the bowl with a spoon!

    Reply
  8. Beth @ bethcakes says

    November 19, 2013 at 4:10 pm

    I think it’s so cool that you have a garden on a rooftop in New York! I just love things like that. 🙂 This salad looks so good and refreshing, though! Nice for a light dinner before the week of Thanksgiving!

    Reply
  9. Mary Frances @ The Sweet {Tooth} Life says

    November 19, 2013 at 3:56 pm

    Next to black beans, sweet corn is my favorite part of Mexican food. I’m glad you post bright, light salads in November, this one looks fabulous!

    Reply
  10. Tamara Coleman says

    November 19, 2013 at 3:20 pm

    This would be fantastic for one of my hosted “Taco Tuesday” nights! I love mexican dishes and tacos and who am I kidding …..I LOVE ALL FOOD! Let me know if you would ever be interested in doing a “Guest Post”! 🙂
    http://www.prettybitchescancooktoo.com

    Reply
  11. Sue/the view from great island says

    November 19, 2013 at 2:59 pm

    OMG what gorgeous corn, I can’t believe you grew that in New York City! That salad reminds me of one of my favorite salsas, and I think you should save those beautiful corn husks to wrap tamales!

    Reply
  12. Milana - the Jottings says

    November 19, 2013 at 2:09 pm

    This salad looks so good – it’s great for lunch box too 🙂 Will have to try it out! x

    Reply
  13. Ash-foodfashionparty says

    November 19, 2013 at 1:33 pm

    Why do I think this is the best salad ever, wait, because it’s home grown and it’s all the fresh.
    Looks so good Pamela.

    Reply
  14. Davida @ The Healthy Maven says

    November 19, 2013 at 1:18 pm

    Everything about this is perfect! with a side of cornbread? Don’t mind if I do! Also tell FiFi Bofinkles I say hi back!

    Reply
  15. Kelly says

    November 19, 2013 at 1:14 pm

    I adore your garden and this corn salad sounds wonderful Pamela! I love the flavors in here and it looks so pretty and fresh 🙂

    Reply
  16. Coffee and Crumpets says

    November 19, 2013 at 12:57 pm

    I adore corn salads too! Yours is colourful and packed with flavour. I also love that you grew it yourself! Absolutely amazing, in a box, on your roof! I love it.

    Reply
  17. Koko says

    November 19, 2013 at 12:47 pm

    Your corn is beautiful! It’s so amazing what you can grow in a rooftop box…
    Your salad is stunning- look at those colours! I don’t really know what hominy is…but I just googled it, so we’re all good! I love learning about new foods!

    Reply
  18. Chris @ Shared Appetite says

    November 19, 2013 at 12:42 pm

    I am one that would love to see these garden dance moves that you do. Maybe that’s what I’ve been doing wrong all these years with my backyard vegetable gardening. I haven’t been dancing for the plants! It all makes sense now.

    I love the idea of adding hominy into the salad. This is a salad I could happily eat multiple times a week. It looks like pure awesomeness in a bowl.

    Reply
    • Pamela says

      November 19, 2013 at 6:37 pm

      Dancing is definitely a way to get your plants moving! 🙂

      Reply
  19. Jamie | Jamie's Recipes says

    November 19, 2013 at 12:26 pm

    I am jealous of your garden growing abilities. I think I might have to dance for my plants next summer! This salad is something I could eat every day and never tire of it. Hominy is a relatively new to me vegetable. My husband doesn’t eat canned corn but he will indulge in canned hominy for some reason. I love adding it to soups in place of corn.

    Reply
  20. Melissa @ My Recent Favorite books says

    November 19, 2013 at 12:11 pm

    Your corn looks great!! =)
    Pinning your recipe to try soon.

    Reply
  21. Anna (Hidden Ponies) says

    November 19, 2013 at 12:02 pm

    Oh I love the flavours in this! Few things beat fresh corn in my books. Love your colourful bowls too!

    Reply
  22. Pam says

    November 19, 2013 at 11:34 am

    YUM! This is my kind of salad.

    Reply
  23. Mary says

    November 19, 2013 at 11:25 am

    I’m with you – lots and lots of veggies! how cool to grow corn on your roof! LOVE the salad – packed full of flavor:)
    Mary x

    Reply
  24. Julie @ Table for Two says

    November 19, 2013 at 9:55 am

    i love how easy this is to make! so fresh and full of flavor!

    Reply
  25. Francine says

    November 19, 2013 at 9:04 am

    I’m the same as you in that I can have a meal made entirely of vegetables and be totally happy. This looks great! I’ve never had hominy before though (though I’ve heard Guy Fieri rave about it enough). Does it taste like corn?

    Reply
    • Pamela says

      November 19, 2013 at 11:45 am

      It tastes like potatoes meets corn to me, has a slight starchy texture. I hope you try it!

      Reply
  26. Sarah | The Sugar Hit says

    November 19, 2013 at 8:50 am

    Fresh corn is totally available to me right now, coz it’s summer here! YAAAAAYYY!

    Reply
  27. [email protected] says

    November 19, 2013 at 8:41 am

    I love a corn salad! This one looks so fresh. I definitely think you should post your corn dance 🙂

    Reply
  28. Nicole ~ Cooking for Keeps says

    November 19, 2013 at 8:36 am

    Yum yum! I can’t believe you’re still growing things — lucky!! Unfortunately all the plants in my yard died weeks ago, so back to the grocery store I go…

    Reply
  29. Stephanie @ PlainChicken says

    November 19, 2013 at 8:27 am

    I love fresh corn and Mexican food. I bet this was amazing!

    Reply
  30. ashley - baker by nature says

    November 19, 2013 at 7:21 am

    Oh girl, this looks SO good! Wish our Brooklyn apartment had a roof with corn!!!

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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