Spicy Dill Pickle Mexican Corn Salad

Recipe Creator: Chef D

Mexican Corn Salad is a light and flavourful summer salad. Bursting with flavour, Sunny Dog Spicy Dill Pickle Monterey Jack cheese completes this tasty salad by adding a little zing!


  • 6 cups of corn, frozen or cut from the cob
  • 1 cup of black beans, rinsed
  • 4 to 6 Tbsp lime juice
  • 3 Tbsp sour cream (or Greek yogurt)
  • 1 Tbsp mayonnaise
  • 3 Tbsp of pickle brine (optional)
  • 1 cup Sunny Dog Spicy Dill Pickle Monterey Jack, grated
  • 2 chilies, sliced or add pickled jalapeño
  • Salt
  • 2 1/2 Tbsp of veg oil or avocado oil
  • 3 garlic cloves, minced
  • ½ tsp of chili powder
  • 1\2 cup of cilantro
  • 3 green onions, finely sliced or cut with scissors


  1. Stir lime juice, sour cream (or yogurt) mayonnaise and jalapenos in a large bowl. Set aside.
  2. Preheat element to med-high heat, add 1 Tbsp of oil to a large non-stick pan then add 3 cups of corn. Grate/grind approximately ¼ tsp of salt over corn, stir then cover the corn and leave it for about 3 minutes on the element.  Then remove from the heat and let stand till popping stops.  About 20 seconds.  Spoon toasted corn into the bowl with mayo mixture.  Then repeat with the other Tbsp of oil and 3 cups of corn.  Don’t forget the ¼ tsp of salt.
  3. Once second batch has been stirred into the first batch set aside and place your non-stick pan back on the element. Add a little oil, garlic and chili powder.  Stir this constantly for about 30 until the aromas are released, then add to the corn and stir in until combined.  Let cool or put in the fridge for 10 to 15 minutes.
  4. Sprinkle the Spicy Dill Pickle cheese over the top with the cilantro, chives and black beans. Stir until distributed throughout.  Taste and add more lime juice first instead of salt to add more flavour, if needed.
  5. Serve with slices of lime.

ChefD’s Tip:  Olive oil changes its flavour at these high temperatures so use avocado or vegetable oil.  Adding the pickle brine adds flavour boosters instead of adding more salt.
If you are growing your own chives, remember the blooms are edible.  Decorate any dish with the whole flower or pull off individual buds for lovely onion flavour pops.