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Mexican Corn Salad
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1/4 cup mayonnaise

2 tablespoons finely chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon ground cumin

1/2 teaspoon chile-lime seasoning

1/2 teaspoon salt


2 tablespoons Land O Lakes® Butter

1 cup frozen corn  

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 (15-ounce) can black beans, rinsed, drained

1 red bell pepper, chopped

1 avocado, peeled, pitted, chopped

 *Substitute rinsed, drained canned corn or charred frozen corn.

How to make

  1. STEP 1

    Combine all dressing ingredients in bowl; whisk until blended. Set aside.

  2. STEP 2

    Heat large skillet over medium-high heat; add butter. When butter is melted, add corn, chili powder, garlic powder and 1/2 tesapooon salt. Sauté 5 minutes or until heated through. Transfer to large bowl to cool.

  3. STEP 3

    Add black beans, bell pepper and avocado; stir getntly to mix. Add dressing; stir to coat.

  4. STEP 4

    Store any leftovers covered in refrigerator up to 3 days.

Tip #1

Chile-lime seasoning is more commonly known as Tajin, and can be found in Mexican markets and the global spice section of many supermarkets.

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