This Corn Tuna Salad is a variation of my classic Ensalada de Atún recipe.
This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
It’s an easy Mexican tuna salad with a different flavor profile, making it a great option to enjoy a tasty meal.
When you’re looking for a great recipe and an easy way to liven up your lunch, this Mexican salad comes to the rescue.
The addition of sweet corn to a can of tuna can be enjoyed as a delicious meal or as a spread on your favorite bread or wrap inside flour tortillas.
Table of Contents
- Canned tuna (solid white albacore or regular canned tuna)
- Red onion, finely chopped (substitute for green onions)
- Pickled jalapeños, chopped
- Celery, diced for crunchy vegetables
- Fresh lime juice or lemon juice
- Salt, to taste
- Fresh cilantro, chopped
- Optional: cherry tomatoes, black beans, or ripe tomatoes
If you’re not a mayo fan, you can substitute with Greek yogurt or sour cream for a creamy texture. You can also try extra virgin olive oil for a different flavor profile.
I’m using frozen corn that has been thawed. You can also use canned corn that has been drained or cook fresh corn kernels.
- In a large mixing bowl, add corn, canned tuna, chopped red onion, diced celery, and pickled jalapeños.
- Mix in the rest of the ingredients – mayonnaise and lime juice.
- Season with salt and gently fold in the chopped cilantro.
Keep in the fridge until ready to serve. Taste for good measure.
For a spicier dish, add more pickled jalapenos. Or to reduce the heat completely, omit the pickled jalapenos altogether.
👩🏼🍳 Pro Tips
- Optimize Tuna Quality: Choose high-quality canned tuna for the best flavor and texture. Solid white albacore tends to have a firmer texture and a more subtle flavor than regular canned tuna. Draining the tuna well before mixing will prevent this sweetcorn salad from becoming too watery.
- Enhance with Fresh Ingredients: Fresh ingredients can elevate the salad significantly. Use fresh corn when in season for a sweeter, crunchier texture. Freshly squeezed lime juice and chopped cilantro add a bright, zesty flavor that canned or bottled products can’t match. You can always add spring onions.
- Balance Textures: A good Corn Tuna Salad balances creamy and crunchy textures. Be sure your celery and red onions are chopped finely for a pleasant crunch. For creaminess, you can experiment with the ratios of mayonnaise, Greek yogurt, or sour cream to suit your taste.
- Seasoning and Adjustments: Adjust the seasoning with salt before serving. If you’ve made the salad ahead of time, the flavors may mellow in the fridge, so a quick taste test and adjustment can make a big difference.
Store the salad in an airtight container in the refrigerator. It will keep well for up to 3-4 days.
If you’ve added ingredients like avocado or tomato, those may affect the freshness duration, so it’s best consumed sooner.
This easy recipe is also a great meal prep recipe to have on hand for snacks and lunches.
🍴 More Mexican Corn Recipes
For a low carb twist, consider adding a bed of greens like leafy greens or large lettuce leaves. I like to serve with hot sauce and chips.
This Corn Tuna Salad is a fresh, light meal that’s perfect for a healthy lunch. Or serve as a tasty side dish instead of a main dish. It’s sure to delight your family.
😋 Hungry for More?
Did you make this recipe? Please rate the recipe below
Corn Tuna Salad
- Add all the ingredients in a large bowl.
- Mix well.
- Place in the fridge until ready to serve.
- If not serving right away, the dressing will sit at the bottom of the bowl. Mix well again and then serve.