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Corn Salad with Lime Vinaigrette

Rated as 4.6 out of 5 Stars

"I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa."
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Ingredients

45 m servings 154 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. Mix corn, tomatoes, avocado, onion, jalapeno pepper, and cilantro together in a bowl.
  2. Whisk olive oil, and lime juice together in a small bowl; drizzle over the corn salad. Season salad with salt and pepper.
  3. Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Footnotes

  • Cook's Note:
  • Avocado can be added immediately prior to serving to avoid browning.

Nutrition Facts


Per Serving: 154 calories; 11 g fat; 14.9 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 157 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

RefreashIng and very easy salad to make. I used frozen corn cause I don't like the preservative taste in my salads.

Most helpful critical review

Super bland! How much salt should one use?

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RefreashIng and very easy salad to make. I used frozen corn cause I don't like the preservative taste in my salads.

Only change I made was I used frozen instead of canned corn. Pretty good recipe!

7.10.17 Corn and tomatoes are in season right now, so I cut my corn off of the cob rather than using canned corn. I actually forgot to add the olive oil. When I realized that, I tasted the sa...

I used frozen corn. Refreshing vegetable salad.

Made recipe exact except cut kernels off 3 left over corn on cob and only one tomato. Diced avocado and tomato smaller than original image. Was fantastic as a summer salsa with grilled chicken...

We loved this recipe! I made exactly as the recipe stated with the exception of using a shallot instead of white onion. The flavors worked well together and was perfect for a light summer meal ...

This salad is always a hit! I skip the jalepeno because my kids don't like spicy, and it's still great. Making it for my church picnic today!

I thought this was a fantastic salad. A perfect side for any Mexican meal. I used red onions, and added just a pinch of cumin to the dressing, and used frozen corn. Can’t wait to make this ag...

Made this with our homegrown/canned corn.. the only change I made was to cut the olive oil amount in half. Delicious.. I will make it again.