Mexican Sweetcorn Salad

Slightly charred sweetcorn with a subtle chile kick and freshness from the lime juice. This Mexican Sweetcorn Salad makes a perfect side dish and is so easy and tasty.

Course Side Dish
Cuisine Mexican
Keyword Salad, Mexican, Sweetcorn
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 174 kcal
Author Curly


  • 680 g sweetcorn (2 large tins) drained
  • 2 tbsp olive oil
  • 3 tbsp mayonnaise light
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • ¼ tsp chile powder (ancho)
  • ½ tsp sea salt
  • 30 g feta


  1. Heat the oil in a pan over a medium heat. Add the sweetcorn and let it cook until it starts to char making sure you stir it occasionally

  2. In a bowl mix together the mayonnaise, lime juice, garlic, chile powder and salt 

  3. When the sweetcorn is nicely charred, let is cool for a couple of minutes before adding to the mayonnaise mix

Recipe Notes

Keep in the fridge for 2-3 days 

Nutrition Facts
Mexican Sweetcorn Salad
Amount Per Serving
Calories 174 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 7mg2%
Sodium 312mg14%
Potassium 306mg9%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 265IU5%
Vitamin C 7.8mg9%
Calcium 27mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.