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Mexican Corn Chopped Salad

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My new favorite obsession: Mexican Corn Salad! If you're looking for a salad that ticks all the boxes and takes very little time to make, this is the one for you. It's fresh, crunchy, totally dairy free and about to become your new summer favorite! Filled with sweet corn, kale, avocado, jalapeño, tortilla chips, and a super creamy homemade chili ranch dressing. It’s the perfect corn side dish (or main attraction) to celebrate Cinco de Mayo, summer gatherings, meal prep for the week, or any time you want a bold, high-fiber salad that actually keeps you coming back for another bite!

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The Best Sweet Corn Salad!

It’s Cinco De Mayo! So you know that calls for some good Mexican food!! I’m heading to Mexico today, and in my opinion, there is no better way to celebrate than to make Mexican food for one week straight before I leave. All week leading up to this trip, I’ve been enjoying tacos, guacamole and this unbelievably delicious Mexican chopped salad!

This salad came about with inspiration from past trips, the flavors I gravitate towards and of course, Mexican cuisine. If you’ve been to Mexico before, you’ve likely tried Mexican street corn, which is often called elote and can come in a cup or on the cob! It consists of a whole bunch of mayo, Mexican corn and some chili. This salad takes that to a whole other level because we’ve Jackfruitified it and made a healthier version. Instead of going heavy with mayo or dairy, I’ve kept things fresh, bright, and dairy-free with a creamy chili ranch dressing that still gives you that tangy, savory, slightly spicy thing we all love. Between the sweet pops of corn, hearty chopped kale, crisp radishes, jalapeño, and fresh cilantro, it’s difficult not to fall in love.

Traditional Mexican corn salad is packed with queso fresco, but since we are keeping things dairy free, I’ve added a generous serving of my favorite dairy free cheese: Panacheeza! The best part about this salad is the fact that every bite delivers. A chopped salad is all about finely chopped ingredients so that you get crunch, creaminess, heat, herbs, and that sweet corn moment all at once. No sad forkfuls. No digging around the greens for the crunchies at the bottom; just a really good forkful every time!

About the Salad Dressing!

A good dressing is what takes a corn salad recipe from fine to “wait, what is in this?” The Dairy Free Chili Ranch dressing is creamy, tangy, zesty, with just enough heat to keep things interesting—without overpowering the salad. The dairy-free yogurt keeps it light but still rich, the lime and apple cider vinegar brighten everything up, and the sriracha gives it that subtle kick that makes you go back for another bite… and then another. Toss it all together, and you’ve got a high-fiber, flavor-packed Mexican corn salad without mayo that works just as well as the other guys!

The Best Cinco de Mayo Recipe: Easy, Authentic, Party-Ready!

Planning a little fiesta for Cinco de Mayo? Perhaps you just love Mexican inspired food and want to make a fresh and zesty spread for a gathering. Whatever the reason, this salad should be on the menu! It has that party-ready energy because it’s colorful, flavorful, easy to serve, and works with so many other dishes. You can pair it with tacos, burrito bowls, grilled vegetables, nachos, guacamole, rice, beans, or even just a big bowl of tortilla chips. While this chopped salad isn’t trying to be a fully traditional street corn salad, it is absolutely inspired by those bold, creamy, tangy, chili-lime flavors that make Mexican sweet corn so good. Think of it as a fresh, dairy-free, chopped salad version that still gives you all the flavor but adds extra crunch, greens, fiber, and texture!

Mexican Corn Chopped Salad Ingredients

Here’s what you’ll need to make this quick and easy chopped salad:

Sweet corn: Of course! You can use fresh corn, frozen corn, or even make this corn salad with canned corn if that’s what you have.
Tuscan kale: Adds structure and fiber. Unlike softer greens, kale holds up beautifully once dressed, which makes this salad great for meal prep. Don’t forget to massage it! Click here for instructions.
Radishes: Bring crispness, a peppery bite and a beautiful contrast in colour. They cut through the creaminess of the dressing and keep the salad feeling fresh.
Jalapeño: For that little spike of heat without going crazy. If you’re sensitive to hot peppers, don’t forget to remove the seeds. If you’re down for the heat, keep some seeds in!
Avocado: Brings that creamy element that makes the salad feel more satisfying. Use one that is ripe but still firm, so it holds its shape when tossed.
Green onions: Perfect for adding that classic raw onion flavor without being too sharp or leaving you with onion breath!
Fresh cilantro: Throw cilantro at anything, and it will immediately give you that classic Mexican flavor profile! Finely chopping your cilantro ensures every bite has a bright and fresh herbalicousness.
Dairy free parmesan: I used my favorite dairy free parm from Panacheeza, and this time went with the spicy parm variation to add a little extra heat and complexity. It adds the salty, savory finish that makes this taste bold and complete.
Crushed tortilla chips: The fun part that brings a crunch like no other! Tortilla chips (or strips) bring salty crunch and make the salad feel a little extra in the best way. Add them right before serving so they stay crisp.

Dairy-Free Chili Ranch Dressing

Dairy free yogurt: Ideal for a creamy base without needing mayo or cream. It keeps the dressing rich and cooling while still feeling light and fresh.
Lime: Necessary for any Mexican recipe, adding fresh lime juice immediately brings a brightness and classic zesty flavor.
Apple cider vinegar: Apple cider vinegar brings extra tang and helps balance the sweetness that gives the dressing a sharp, ranch-style bite.
Dijon mustard: Adds depth and helps the dressing taste more layered and savory.
Sriracha: Gives the dressing a gentle heat and chili flavor. Use as much or as little as you’d like!
Nutritional yeast: Provides a cheesy, savory flavor that makes the dressing taste fuller and more satisfying.
Garlic & Onion powder, Dill & Sea salt: These are what give the dressing that familiar ranch-inspired flavor.
Maple syrup: A touch of maple balances all the acidity with a touch of natural sweetness.

Can Frozen Corn be Used Instead of Fresh?

You definitely can; frozen corn works really well in this easy corn salad recipe, especially when fresh corn isn’t in season. For the best texture, thaw the corn first and pat it dry so it doesn’t water down the salad dressing. If you want more flavor, quickly char it in a dry skillet over medium-high heat for a few minutes. Look for the corn kernels to get a few golden spots and smell a little toasty. Of course, fresh corn will always give you the sweetest, crispest bite, but frozen corn (or canned corn) makes this recipe you can enjoy all year round.

How to make Mexican Corn Salad

Grab all your ingredients, get out a sharp knife and your cutting board to create the chopped salad of your dreams! It comes together quickly and doesn’t require anything fancy.

Prep the Sweet Corn

Start by prepping the corn. If you’re using fresh corn, boil and cool it before cutting the kernels off the cob. If you’re using canned corn, you can skip this step and just drain the can and add the corn to a large salad bowl. If you’re using frozen corn, make sure you thaw it before throwing it into the salad.

How to Cut Corn Off the Cob!

For anyone who is using corn on the cob and never quite knows how to cut the corn off effectively, here is what you’ll want to do. Place the corn cob upright on a cutting board, holding it firmly at the top. Use a sharp knife to slice downward, staying close to the cob without cutting too deeply into it. Once you’ve cut off one side, you typically can put the corn flat down on the cutting board and continue to cut around, removing the kernels. I find this to be the way of least resistance and safest for the fingers!

Chop Other Ingredients and Add to the Bowl

Next, wash and chop all of your other ingredients. Add the radishes, finely chopped kale, jalapeño, avocado, green onions, cilantro, and dairy-free parmesan all into the bowl. Set that aside while you make your dressing.

Make the Dairy-Free Chili Ranch Dressing

In a jar, add the dairy-free yogurt, lime juice, apple cider vinegar, Dijon, sriracha, nutritional yeast, garlic powder, onion powder, dried dill, sea salt, maple syrup, and a splash of water. Stir until smooth or use a hand frother to combine. Taste it and adjust based on your own personal preferences. You’re looking for creamy, tangy, lightly spicy, and savory. If it needs more brightness, add lime. If it needs more heat, add sriracha. If it tastes too sharp, a little more maple brings it back into balance.

Dress the Salad, Toss & Enjoy!

Drizzle the dressing over the salad and toss gently. You want everything coated, but not smashed, especially the avocado. Right before serving, add the crushed tortilla chips and toss once more. Now you’re ready to serve and enjoy!

What to Serve with Mexican Chopped Salad

This Mexican chopped salad recipe works as a main or a side, which is part of why I love it so much. Make a spread and serve it with tacos, rice and beans, grilled crispy tofu, burritos, or enchiladas! It’s also perfect as a corn side dish for backyard hangouts, Cinco de Mayo parties, or dinner al fresco. For an easy lunch, you could make this and leave it in the fridge for a quick and easy meal prep that feeds you all week. Honestly, this is the one you bring when you want people asking for the recipe before they’ve even finished their first bowl.

Why This Will Become Your Favorite Corn Salad!

In my opinion, the best corn salad is the kind that leaves you wanting more, is balanced in flavors and packed with fresh ingredients. Not only are you getting sweetness from the corn, creaminess from avocado and fiber from all the fresh vegetables, you’re also getting a delicious, dairy-free chili ranch salad dressing that you may just become obsessed with! It is a salad that’s simple enough to serve during the week but also complex enough to impress a crowd! Quick to make, fiber rich and dairy free? What more could you ask for!

Tips for Making the Best Mexican Corn Salad

Use corn that tastes good on its own. Since corn is the star, sweet, juicy kernels make a big difference.
Chop everything small. A true chopped salad works because every bite has a little bit of everything.
Add tortilla chips last. If you’re making this ahead, keep them separate until right before serving so they stay crunchy.
Choose a firm avocado. Overripe avocado will mash into the salad instead of holding those creamy little cubes.
Taste the dressing before tossing. A great corn salad comes down to balance, and dressing is where you can adjust spice, acidity, sweetness, and salt.
If making this for a party, prep the salad and dressing separately, then toss just before serving.

Mexican Sweet Corn Salad FAQ

Can I make Corn Salad in advance? For sure, this healthy corn salad can be made in advance, but for the best texture, keep the tortilla chips separate until serving. If you want the freshest result, store the dressing separately, too and toss everything together right before eating.

Can I use canned corn? Yes, you can. As mentioned above, using frozen or canned corn will make this Mexican chopped salad approachable any time of the year; however, I still suggest fresh corn whenever possible!

Is this salad spicy? It has a mild kick from jalapeño and sriracha, but you can easily adjust it. Use less jalapeño or skip the sriracha for a milder version, or add more if you want extra heat.

Is this Mexican corn salad dairy free? You bet, the parm is Panacheeza and the dressing is homemade and totally dairy free, so you don’t need to worry!

Can I use grilled corn? Definitely, grilled corn adds a smoky flavor that is so complementary to the other ingredients in this salad.

Did you make this recipe?

If you made this Mexican Corn Chopped Salad, I would love to hear from you in the comments! Leave a rating and review and let me know how you served it up.

Other Mexican Dishes to Try Next!

In the mood for more Mexican recipes? I’ve got a bunch of them. Check these out next and maybe even consider serving them with this chopped salad:

World’s Best Guacamole

High Protein Taco Bowls

Mushroom Carnitas Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

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Mexican Corn Chopped Salad with Dairy-Free Chili Ranch Dressing

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Prep Time 20

Total Time 20

Servings: 4 serving

Course: Salad

Calories: 447

Ingredients

Chopped Salad Ingredients

3 ears sweet corn, kernels cut off cob
½ cup radishes, thinly sliced
4 Tuscan kale leaves, spines removed, finely chopped
1 jalapeno, seeded, finely chopped
1 avocado, cubed (not too ripe)
4 green onions, chopped
½ cup cilantro, chopped
½ cup dairy-free parmesan, I used Panacheeza spicy parm
1 cup tortilla chips, crushed

Dairy-Free Chili Ranch Dressing Ingredients

¾ cup plain, unsweetened dairy-free yogurt
½ lime, juiced
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tbsp sriracha
1 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
½ tsp dried dill
½ tsp sea salt
½ tsp maple syrup
water, as needed, to thin

Method

Add all the ingredients to a large salad bowl; if you're preparing for later, set the tortilla chips aside.
Add the ingredients for the dressing to a jar and stir to combine. Season to taste and add water if needed to thin - it should be pourable!
Drizzle the dressing over the salad and toss, adding the tortilla chips right before serving.

Nutrition

Serving 1servingCalories 447kcalCarbohydrates 46gProtein 14gFat 25gSaturated Fat 5gPolyunsaturated Fat 4gMonounsaturated Fat 7gTrans Fat 0.03gSodium 890mgPotassium 672mgFiber 9gSugar 7gVitamin A 1610IUVitamin C 34mgCalcium 89mgIron 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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Mexican Corn Chopped Salad