Mexican Corn Salad-The Little Shop of Olive Oils

Mexican Corn Salad


  • 2 cans corn, drained and rinsed
  • 5 tbsp Chipotle Premium Olive Oil
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 3 cups grape tomatoes, quartered
  • ½ small red onion, minced
  • ½ cup cilantro, chopped
  • ½ small jalapeño, trimmed and minced
  • 3 oz plain Greek yogurt
  • 1 tsp lime juice
  • 2 tsp Himalayan Sea Salt
  • ½ cup Cotija cheese
  • tortilla chips optional


  • In a medium skillet over medium-high heat, sauté corn in 1 tbsp Chipotle Olive Oil until warm. About 3-4 minutes. Remove from heat and let cool.
  • In a large mixing bowl, combine the corn, black beans, bell peppers, grape tomatoes, red onion, cilantro, jalapeño, and Greek yogurt. Toss to combine.
  • Drizzle with remaining Chipotle Olive Oil and lime juice, seasoning with the lime and sea salt.
  • Top with cotija cheese and chopped cilantro if desired. Enjoy as a salad or scoop up with chips!
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