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Crunchy Mexican-style corn salad

Crunchy Mexican-style corn salad image
Difficulty Easy
Preparation 0 min
Cooking 30 min


4 servings
    • 2  
    • 1   can
    • 0,5   bunches
    • 1  
    • 0,5  
    • 2  


    This crunchy, refreshing Mexican corn salad recipe is lovely served as a barbecue side dish, but is also a great way of using up leftover corn cobs the next day if someone grilled a few too many.

  1. Cook the corn cobs for crunch on the barbecue for 10 - 15 minutes, until golden (alternatively, roast in a hot oven until charred). Once cooked, set aside and leave to cool a little.

  2. Remove the kernel from the corn and mix with the kidney beans for bulk, avocado to add creaminess, cucumber and coriander. Drizzle over the lime juice for a bit of zing with a little olive oil and toss to combine.

  3. Adjust the dressing and seasoning to taste, then serve.