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Mexican Corn Summer Salad


  • 6 Fresh Ears Sweet Corn, Cooked and Cut off the cob

  • 1 can Black Beans, drained and rinsed

  • 1 Red Bell Pepper, diced

  • 1 Orange Bell Pepper, diced

  • 3 cups Grape Tomatoes, quartered

  • 1 Avocado, cubed *optional

  • ½ small Red Onion, minced

  • ½ cup Cilantro, chopped

  • ½ small Jalapeño, trimmed and minced

  • 5.3 oz plain Greek Yogurt

  • 1 tsp Lime juice

  • ½ cup Cotija Cheese

  • *Tortilla Chips optional


  1. In a medium skillet over medium-high heat, saute corn in 1 Tbsp Chipotle Olive Oil until warm. About 3-4 minutes. Remove from heat and let cool.

  2. In a large mixing bowl, combine the corn, black beans, bell peppers, grape tomatoes, avocado, red onion, cilantro, jalapeño, and greek yogurt. Toss to combine.

  3. Drizzle with remaining Chipotle Olive Oil and lime juice, seasoning with the Lime Sea Salt.

  4. Top with cotija cheese and crushed tortilla chips! Enjoy as a salad or scoop up with chips!

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