Saltspring Kitchen Company Mexican Corn Salad on a plate with candied jalapenos and morita hot sauce in the background

Mexican Corn Salad

Embrace the fusion of West Coast freshness and Mexican zest with our delectable Mexican Corn Salad.

This vibrant dish pays homage to the local corn season and the lively flavours of Mexico. As the sun-drenched days grace our shores, indulge in a symphony of tastes that encapsulates the essence of gourmet preserves. Saltspring Kitchen Co. welcomes you to an epicurean adventure that tantalizes your taste buds and celebrates the corn harvest flourishing on the West Coast.

Recipe: Mexican Corn Salad Servings: 4

For a vegan or plant-based option, swap in your favourite cheese, or simply leave out the cheese in the recipe. Gluten-free, make as is.


  • Juice of two freshly squeezed limes
  • 3 tablespoons of Saltspring Kitchen Co. Candied Jalapeño syrup (the liquid from a jar of Candied Jalapeños)
  • 2 teaspoons of Saltspring Kitchen Co. Morita + Espresso + Chipotle hot sauce
  • 1 teaspoon of Tejan seasoning (or 1/4 teaspoon cumin powder + 1/4 teaspoon chili powder)
  • Pinch of sea salt


  • 4 ears of fresh corn, shucked and grilled
  • 500 grams of fresh baby salad leaves
  • 1/2 jar of Saltspring Kitchen Co. Candied Jalapeños
  • 1 cup of crumbled Cotija or feta cheese
  • 1 ripe avocado, diced
  • 1 large cucumber, sliced
  • 1/2 medium red onion, finely sliced
  • Handful of fresh torn cilantro leaves
  • Pinch of coarse sea salt
  • Pinch of coarsely ground black pepper

Creating the Dressing:

  1. Combine the freshly squeezed lime juice, Candied Jalapeño syrup, Morita + Espresso + Chipotle, Tejan seasoning (or cumin and chilli powder), and a pinch of sea salt in a large mason jar.
  2. Seal the jar tightly and shake vigorously for at least 30 seconds. This tangy, sweet, and spicy blend will set the stage for your salad.

Assembling the Salad:

  1. Begin by grilling the fresh corn until it's perfectly charred. Allow it to cool, then remove the kernels from the cob.
  2. In a large bowl, combine the grilled corn kernels, fresh baby salad leaves, Candied Jalapeños, crumbled Cotija or feta cheese, diced avocado, sliced cucumber, finely sliced red onion, and torn cilantro leaves.
  3. Gently toss the ingredients together. Sprinkle with a pinch of coarse sea salt and coarsely ground black pepper to your taste.

The Grand Finale:

  1. Pour the vibrant dressing over the salad, ensuring every ingredient is beautifully coated with luscious flavours.
  2. Give the salad a final toss, allowing the dressing to infuse magic into every bite.
  3. Serve your Mexican Corn Salad immediately, and relish the harmonious blend of tastes, the crunch of fresh produce, and the bold notes of Mexico.

Elevate your culinary experience with our Mexican Corn Salad

We hope you love our tribute to the season's corn bounty and the captivating flavours of Mexico. As the West Coast celebrates our abundance of corn, embrace the fusion of local and international influences on your plate. This salad isn't just a side dish; it's an ode to the vibrancy of summer, a nod to the West Coast, and an invitation to elevate the everyday. Gather around the table, share this delightful creation, and let the flavours of corn season and Mexican zest transport you to a world of gourmet indulgence.

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