Delightful Corn Taco Salad: A Fiesta in a Bowl

It’s a warm summer evening, and the sun is setting, casting a golden hue over the backyard. As I prepare my Corn Taco Salad, I can already smell the sweet corn mingling with zesty lime and the crunch of fresh veggies. fresh quinoa edamame salad This dish is not just a salad; it’s a fiesta in a bowl that makes you want to dance like nobody’s watching. sweet fruit salad.

This Corn Taco Salad brings back memories of family gatherings where laughter fills the air, and everyone is fighting for that last scoop. Whether it’s a picnic, barbecue, or just a casual weeknight dinner, this dish promises an explosion of flavors that will leave your taste buds tingling with joy. crunchy baked kale salad.

My friends still talk about the time I accidentally made this salad for 50 people instead of five. Let’s just say there were no leftovers!

Essential Ingredients

For more inspiration, check out this Savory Mexican Birria Tacos recipe.

Here’s what you’ll need to make this delicious dish:

• Fresh Corn: Sweet corn is best when in season; frozen works too if fresh isn’t available.
• Black Beans: Canned black beans are convenient; just rinse them well to remove excess salt.
• Cherry Tomatoes: Choose vibrant red tomatoes for maximum sweetness and color.
• Red Onion: Finely chopped red onion adds a sharpness that complements the other flavors beautifully.
• Lime Juice: Freshly squeezed lime juice gives a zesty kick that brightens up the salad.
• Avocado: Ripe avocados add creaminess; look for those that yield slightly when pressed.
• Fresh Cilantro: Chopped cilantro provides an aromatic freshness; you can substitute parsley if you’re not a fan.
• Taco Seasoning: Use store-bought or make your own for added flavor depth; it’s easy!
• Tortilla Chips: Crunchy chips add texture; feel free to use homemade or store-bought varieties.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Prep Your Ingredients: Start by gathering all your ingredients and washing them thoroughly. This ensures everything is fresh and clean for your delightful salad.

Cook the Corn (if using fresh): In a pot of boiling water, cook corn cobs for around 5 minutes until tender. Remove from water and let cool before cutting off kernels.

Combine Your Base Ingredients: In a large mixing bowl, toss together corn kernels, rinsed black beans, halved cherry tomatoes, and finely chopped red onion until evenly combined.

Add Flavor Boosters: Squeeze in freshly juiced lime and sprinkle taco seasoning over the mixture. Stir gently to coat all ingredients without mashing them.

Add Creaminess and Freshness: Gently fold in diced avocado and chopped cilantro to add richness and herbal notes that elevate every bite.

Serve with Crunch!: Just before serving, top your salad with crumbled tortilla chips for an irresistible crunch that contrasts beautifully with all those soft textures beneath.

Enjoy this Corn Taco Salad at any occasion—whether you’re hosting friends or simply treating yourself on a cozy night in! For more inspiration, check out this Cheesy Beef Wraps recipe.

Perfecting the Cooking Process

Start by prepping all ingredients first. Chop veggies, cook any proteins, then mix everything together for perfect flavors in every bite.

Add Your Touch

Feel free to swap out black beans for chickpeas or add some grilled chicken for extra protein. Customize it to your taste!

Storing & Reheating

Store leftover Corn Taco Salad in an airtight container in the fridge for up to three days. Reheat gently to preserve freshness.

Sometimes I think back to that one summer BBQ where my aunt challenged me to make the best Corn Taco Salad ever. I brought it, and it stole the show—who knew corn could be so charming?

FAQ

What can I substitute if I don’t have corn?

Try using diced bell peppers or even quinoa as a tasty alternative.

Can I make this salad ahead of time?

Absolutely! Prepare it up to a day in advance; just add dressing right before serving.

Is Corn Taco Salad suitable for meal prep?

Hawaiian chicken sheet pan meal.

Yes! It’s versatile and keeps well, making it great for weekly lunches or dinners.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Corn Taco Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: mydishtoday
• Total Time: 20 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Experience a burst of flavors with this vibrant Corn Taco Salad! Perfect for summer gatherings or casual weeknight dinners, this dish combines fresh corn, black beans, cherry tomatoes, and zesty lime for a refreshing meal. Top it off with crunchy tortilla chips for added texture and a fiesta in every bite. Satisfy your cravings with this easy-to-make salad that’s as colorful as it is delicious!

---

Ingredients

Scale 1x2x3x

• 2 cups fresh corn kernels (or 1 can, drained)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh lime juice
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tsp taco seasoning
• 1 cup tortilla chips, crumbled

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and chop all vegetables.
2. Boil corn cobs for about 5 minutes if using fresh. Cool and cut off kernels.
3. In a large bowl, mix corn, black beans, tomatoes, and onion.
4. Stir in lime juice and taco seasoning until well combined.
5. Gently add avocado and cilantro to the mixture.
6. Top with crumbled tortilla chips just before serving.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Boiling/Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 4g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 10g
• Protein: 9g
• Cholesterol: 0mg