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Mexican salad with corn| Charalambides Christis

Athena Loizidou
Suitable for vegetarians
January 2, 2023

A fantastic salad with all the flavors of Mexico!

Prep Time
Cook Time


For the sauce

  • 20 ml olive oil
  • 40 ml fresh lime juice
  • ½ teaspoon of paprika 
  • 20 g. Brown or coconut sugar
  • 1 tbsp (Hot Sauce ή Tabasco)
  • 1 tsp salt

For the salad

  • 400 g. cherry tomatoes, cut in half
  • 2 large avocados, sliced
  • 1 medium red pepper without seeds, cut into very thin slices
  • 400 g. Barba Stathis Corn


  1. Pour the sauce ingredients into a small bowl and mix with a spoon.
  2. Add the cherry tomatoes, avocado and pepper to the bowl.
  3. Put the corn in a small pot with water and boil it for 1-2 minutes. We drain it.
  4. When the corn has cooled, pour it into the bowl with the rest of the ingredients.
  5. Pour over the sauce, mix and serve immediately on a plate or salad bowl.
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