A delicious and simple side dish to go with your favorite Mexican meal. It has all of the flavors that you expect, a little spicy with a touch of heat. It’s served cold which not only makes it a great side dish but also great dip/salsa.

What do you serve with your favorite Mexican meal? Refried beans and rice? That seems to be the go-to side dish for every Mexican meal ever served.

Don’t get me wrong I love refried beans and rice, but they’re a little boring. I want something different, something with lots of flavor and simple to make.

This roasted corn salad is all that and more. It’s super simple to make, the hardest part is roasting the vegetables and even that’s pretty easy. It’s packed full of Mexican flavors; cumin, chili, cilantro, jalapeno, everything that you expect. And what makes it so different is that it is served cold, which helps cool your palette. 

This is by far one of my favorite side dishes, especially when summertime rolls around and we’re grilling up Mexican food. It compliments every Mexican dish imaginable, it’s refreshing, and it’s more exciting than those boring old beans and rice.

Simple Roasted Mexican Corn Salad

Step 1: Prepare the corn, red pepper and jalapeno. 

Corn – Shuck and clean the corn. Don’t worry about being to fussy, by getting every last piece of silk, the grill will burn them off. Place the cleaned corn on a hot grill, giving it a quarter turn every couple of minutes, until the corn is slightly charred and cooked through. Approximately 10 minutes. Let the corn cool, then remove the kernals from the cob.

Red Peppers – Clean and dry the pepper. Place the pepper on a hot grill, giving it a quarter turn every couple of minutes, until the pepper is charred and soft. Approximately 10-15 minutes.

Place the peppers in an air tight container, like a Ziploc bag, to steam for 15 minutes. This will help to loosen the skin from the pepper.

Remove the stem and seeds, then peel away the skin and dice.

Jalapeno – Clean and dry the jalapeno. Place the pepper on a hot grill, giving it a quarter turn every 60-90 seconds. It should be black and blistered. 

Place the jalapeno in an air tight container, like you did with the red pepper. Let it steam for 15 minutes.

Remove the stem and seeds, then peel away the skin and dice.

Step 2: Mix together all of the ingredients and refrigerate 1-2 hours before serving.

Tongs

Knives

Can Opener

Serving Bowls

Print Recipe

4.67 from 3 votes

Simple Roasted Mexican Corn Salad

A simple and delicious side dish that compliments your favorite Mexican meal.

Course: Salad

Cuisine: Mexican

Author: Robin | Fluster Buster

Ingredients

• 4 ears of corn
• 1 can 15 ounces black beans, drained
• 1 red pepper diced
• 1 jalapeno pepper diced
• 4 green onions sliced
• 4 tablespoons cilantro chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 2 tablespoons lime juice

Instructions

• Roast the corn, red pepper and jalapeno over an open flame until charred.
• Place in an air tight container to steam for 15 minutes.
• Remove corn from the cob and dice the peppers.
• Mix all of the ingredients together and refrigerate for 1-2 hours before serving.

Check for coupons before heading to the store.

Elote – Mexican Corn

Corn Salad

3-Bean Mexican Salad

Disclosure: Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will receive a commission. I only recommend products or services that I personally believe will add value to my readers. All opinions stated are strictly my own. Read our full disclosure policy for more information.