Close up of corn salad with tomatoes and chilies in a stoneware bowl.

Corn and Green Chile Salad

Close up of corn salad with tomatoes and chilies in a stoneware bowl.

Corn and Green Chile Salad

A Mexican-inspired corn salad in a citrus dressing.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Salads, Sides
Cuisine Mexican, Southwestern
Servings 4 Servings

Ingredients
  

  • One (10-ounce) can diced tomatoes with green chilies, drained
  • 2 cups frozen corn, thawed, or canned, drained
  • 2 tablespoons fresh cilantro, chopped, or ½ teaspoon dried cilantro flakes
  • ⅓ cup green onions, sliced, optional
  • ½ tablespoon vegetable oil
  • 1 tablespoon lime juice

Instructions
 

  • Add tomatoes, corn, cilantro, and green onion to a medium bowl. Mix gently.
  • Whisk oil and lime juice in a small bowl.
  • Pour dressing over salad and mix to coat. Serve.

Notes

Change it Up
Use fresh corn when in season. Cook corn then slice kernels off the cob.

Nutrition

Serving: 0.75 cupCalories: 94calCarbohydrates: 19gProtein: 3gFat: 2gSodium: 94mgFiber: 3g
Keyword 15 Minutes or Less, Canned, Summer, Taco Tuesday
Scroll to Top