Corn Salad (No-Mayo)

This fresh Mexican-inspired corn salad is one of our favorite summer recipes—sweet corn, creamy avocado, black beans, and a zesty cilantro lime dressing. It’s quick to make, packed with flavor, and perfect for potlucks, picnics, or easy weeknight dinners.

For more Mexican-inspired recipe, check out our black bean salad, Mexican rice, refried beans, and quinoa salad.

Louise and I wait patiently for corn season to hit its peak. As soon as the markets are overflowing with freshly picked cobs, this corn salad becomes a staple on our table.

It’s fresh, easy, and made without mayo—just sweet corn, black beans, avocado, and a punchy cilantro lime dressing. We cook the corn briefly, then toss everything in one bowl for a dish that’s quick to assemble but full of texture and flavor.

It’s more than a side dish—it’s heart-healthy, high in fiber, naturally vegetarian, and packed with nourishing ingredients. The black beans add protein and slow-digesting carbs, the avocado gives creaminess without saturated fat, and the lime dressing keeps things bright and refreshing.

We often serve it with warm tortillas or crunchy tostadas, with refried beans or spoon it over leafy greens for lunch. It also holds up well for picnics or potlucks, making it a favorite BBQ side dish or healthy picnic salad (hello July 4th!).

Let the ingredients speak, keep the seasoning bold, and enjoy it as a light yet satisfying addition to your summer meals.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Corn: Fresh corn on the cob brings the most flavor and crunch. You can use frozen or canned corn in a pinch, but this shines as one of those classic fresh corn recipes.
• Black beans: Canned black beans are convenient and protein-rich. Substitute with pinto beans or chickpeas.
• Cherry tomatoes: Their sweetness balances the savory ingredients. Diced Roma or heirloom tomatoes also work well.
• Green bell pepper: Adds crunch and freshness. Swap with red, yellow, or even poblano peppers for variety.
• Red onion: Offers sharpness and contrast. Sub with green onions or finely diced shallots if you prefer a milder flavor.
• Pickled jalapeños: Bring tangy heat. You can use fresh jalapeños for more bite or skip them entirely for a milder salad.
• Avocado: Adds creaminess and healthy fats. If you’re prepping in advance, add it just before serving to avoid browning.
• Feta cheese: Brings saltiness and body. Substitute with Cotija for a more authentic flavor, or leave it out for a gluten-free corn salad that’s also dairy-free.
• Cilantro: Classic in Mexican-inspired dishes. Use flat-leaf parsley for a milder flavor or if you’re not a cilantro fan.
• Lime juice: Fresh is best for brightness. Lemon juice works in a pinch.
• Olive oil: Extra virgin olive oil adds richness. Avocado oil is a good alternative.
• Maple syrup: Balances acidity. You can substitute with agave syrup or omit entirely if preferred.
• Garlic: Fresh garlic gives bite. A pinch of garlic powder can be used if needed.
• Ginger: Adds a subtle, refreshing warmth. Optional, but nice—especially if the dressing needs a little lift.

1. Cook the Corn: Boil the corn cobs for 3–5 minutes, then drain and let cool. Cut the kernels off the cob with a sharp knife.

2. Make the Dressing: Add grated garlic and chopped cilantro to a large mixing bowl along with the lime juice, olive oil, maple syrup, and salt. Whisk well until the dressing looks emulsified and slightly creamy. Taste and adjust lime, salt, or maple as needed.

3. Toss the Salad: In the same bowl, combine the cooked corn, black beans, halved cherry tomatoes, diced bell pepper, chopped red onion, pickled jalapeños, and crumbled feta. If serving immediately, gently fold in the diced avocado.

4. Chill or Serve: Toss gently to combine. Serve immediately, or chill for 15–30 minutes to let the flavors mingle.