Easy Mexican Corn Salad with Jalapenos
Mexican Corn Salad with Jalapenos is the perfect side dish for any night of the week, holiday, or summertime cookout. This recipe comes together super fast and will be chilling in your refrigerator in no time.
This corn salad is one of my favorite salads to eat. It’s creamy, and it has bacon. Who doesn’t love bacon? All of the flavors go together so well, and the taste is irresistible. You will be hooked after the first bite–promise!
This is a great on-the-go recipe. You can make this dish the day before, store it in the refrigerator, and grab it and go the next day. If you make this dish beforehand or make it in advance, it certainly makes for a great crowd pleaser salad.
Corn on the Cob is great on its own, but when you throw it together in a side dish… well–this becomes a hit at dinner time. The freshness, spiciness, and seasonings all work together to make this a very tasty and satisfying dish.
Ingredients Needed for Mexican Corn Salad with Jalapenos
Seasonings: garlic powder, salt, and pepper
Corn— fresh, frozen, or canned corn will work for this recipe. I use canned corn because I always have it in my pantry, and it’s easy to grab. This also makes it super fast to pull together for a dinner or cookout.
Bacon— need I say more? Fry till crispy and crumble. I always snack on a piece while cooking. 🙂
Green Onions— If you don’t have any green onions, use regular onions. They will work just fine. I’ve done this before, and the outcome was still delicious.
Jalapenos– Wear gloves when cutting jalapenos. Remove the seeds and membrane to take away the heat. If you like spicy, leave some of the seeds.
Lime Juice— Fresh lime juice is the best, but bottled juice will work too.
Cheese–I use Cheddar, but feel free to use your favorite such as Pepper Jack, Parmesan, or Feta Cheese.
Ranch Dressing–I like Ranch Dressing. Do you? It’s creamy and has the perfect seasonings–in my opinion. Feel free to make your own homemade version if so desired.
Seasonings–Salt, pepper, and garlic powder are my three go-to seasonings. They blend nicely with the corn and other ingredients.
How Do You Make Mexican Corn Salad
With just a few easy steps, you will have a side dish ready to serve or on the go.
*Fry bacon. Crumble and set aside.
**In a large bowl, add the drained corn, bacon, onions, jalapeno, cheese, seasonings, and lime juice. Stir well.
***Add ranch dressing, and stir again.
****Cover and chill at least an hour before serving.
No surprise here. This recipe calls for a lot of corn. I used canned corn for this recipe but feel free to use fresh, frozen, or cutoff leftover corn on the cob. It makes it fast and easy. I usually have corn in my pantry, so this recipe comes together with no problem at all. All you need to do is open the can, drain thoroughly, and add it to the bowl. No cooking is required.
Corn Salad with Jalapenos
I like to use fresh jalapenos during the summer when they are plentiful from the garden. Fresh peppers give it that added kick of heat. I usually take all of the seeds out of the pepper. I want to taste the pepper but not burn my taste buds. Your guest may appreciate this as well. **Use gloves when slicing jalapeno. The burn is real!
How Long Does Corn Salad Last
You can store this salad in the refrigerator for up to 3 days. Keep covered in a container, and it will do fine. Please give it a good stir before serving. Personally, I like to eat this salad the next day. The flavors have had time to mix, and the taste is fantastic.
Tips, Add-ins, and Variations for Mexican Corn Salad
Make sure you drain corn completely. If not, you will have a watery salad.
Deseed the jalapeno. This will keep the heat down a bit.
Start with 3/4 cup Ranch Dressing. If you need more– add it.
Make sure the bacon is crispy. It seems to hold up well in the salad.
Feel free to add in diced fresh tomatoes and cucumbers. During the summer, when tomatoes and cucumbers are fresh off the vine, I do.
Make your own Ranch Dressing from scratch. Check out this site for a Homemade Ranch Salad Dressing.
Serve as a dip with crackers or tortilla chips.
Refrigerate at least an hour before serving.
What to Serve with Bacon Jalapeno Corn Salad
This salad goes great with just about anything. I especially like to serve it with food cooked on the grill. This is the perfect summertime side dish. It transports well to cookouts and reunions. Some of my favorites to serve it with are Ribs, Sticky Chicken, Buffalo Chicken Tenders, or Italian Sausage and Pasta. No matter what you decide to serve Corn Salad with– the taste is quite irresistible.
Easy Mexican Corn Salad with Jalapenos is not just a summer salad. It can be served year-round, especially if using canned corn. So, what are you waiting for? Try it today.
For more salads, be sure to check out:
Mixed Bean Salad— Mixed Bean Salad–kidney beans, black beans, onion, tomatoes, vinegar, and oil. A simple, delightful, and very satisfying salad that is bursting with flavor. This salad only has 6 ingredients and takes less than 5 minutes to throw together. It’s healthy and delicious!
Bacon and Broccoli Salad–– It’s perfect served as a side dish for dinner, a cookout, or a holiday celebration. Bacon and Broccoli Salad is a quick summer salad that is sure to please your family and guest and make your taste buds dance.
Southern Cornbread Salad–– Southern Cornbread Salad is a crowd pleasing layered salad with bacon, cheese, and cornbread that comes together easily for all of your gatherings. Perfect for any time of the year.
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Mexican Corn Salad with Jalapenos
- 4 15 oz. cans Whole Kernal Corn drained
- 1 12 oz. package bacon cooked till crispy and crumbled
- 1/3 cup green onions diced
- 1 jalapeno diced and seeded
- 1 1/2 Tablespoons Lime Juice fresh
- 1 cups cheddar cheese shredded
- 3/4 cup Ranch Dressing
- 1/4 teaspoon salt
- 1/2 teaspoon each pepper and garlic powder
- Fry bacon. Crumble and set aside.
- In a large bowl, add the drained corn, bacon, onions, jalapeno, cheese, lime juice, and seasonings. Stir well.
- Add Ranch Dressing and stir again.
- Cover and chill at least an hour before serving.