This rainbow Mexican corn salad is a tasty twist on Mexican corn. Colorful vegetables and fruit are tossed in a creamy lime dressing for the perfect sweet and tangy salad. A beautiful and tasty side dish for picnics and parties.
This past weekend was Labor Day and my brother was kind enough to have a party. Whenever I have to take something to a party I try to make a post out of it so that usually means I have to think something up in a day’s notice. Today I was in the mood for a Mexican corn salad but also wanted to use a lot of colorful vegetables so that is how I came up with the rainbow Mexican corn salad. I think I have covered all the colors in the rainbow and tossed them in a creamy lime dressing. Pretty and tasty!
I really like this dressing. There is some leftover and I’m going to make another salad for dinner just so I can eat it again! I think the key is using lime zest. I use my microplane zester for both the lime zest and garlic. It’s also good for hard cheeses and gives you a very fine grate. Another good lime dressing I have on my blog is my creamy avocado lime dressing but that uses avocado for the creaminess and this uses mayo.
To make this corn salad, just chop all your veggies into bite sized pieces. You could use leftover corn on the cob but I actually used frozen to save time. My husband thought it was odd I used blueberries but when I tried it in my tuna mango salsa bowl I was surprised at how good they are in salads. They are sweet but not too sweet and they hold their shape well in dressings.
Rainbow Mexican Corn Salad
Well I hope you like this quick and easy picnic salad. The ROYGBIV vegetables I used were:
- Red – red peppers
- Orange – carrots
- Yellow – corn
- Green – cilantro and jalapeño
- Blue – blueberries
- Violet – purple cabbage
It’s bright and beautiful and most of tasty! I also made some cheesy chorizo stuffed peppers for this party so look for the recipe coming soon. Enjoy!
Rainbow Mexican Corn Salad
- 1 red bell pepper chopped
- 1 cup blueberries
- ¼ cup cilantro minced
- 1 cup carrots shredded
- 1 red onion chopped
- 4 cups corn cooked
- 1 cup red cabbage finely chopped
- 1 jalapeno minced
- zest of 1 lime
- ½ teaspoon of salt
- ¼ cup olive oil
- ¼ cup mayo
- ½ teaspoon chili powder
- ¼ cup lime juice
- 1 clove of garlic crushed
In a bowl, mix the lime zest, lime juice, garlic, salt, olive oil, chili powder and mayo. Whisk until well combined.
Place all of your salad ingredients in a large bowl and toss with the dressing. I used about ¾ of the dressing so go slowly with it until you have it the way you like it.
Refrigerate until ready to eat.
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