This creamy corn tuna salad is made with a combination of corn kernels and canned tuna, along with other ingredients for added flavor and texture. It is a popular and versatile dish that can be enjoyed as a light meal or tasty appetizer.

I can’t get enough of this tuna & corn salad! Along with Mexican tuna salad, is one of my favorite salads ever. It is savory, sweet, tangy, and slightly spicy.

It’s seriously the easiest thing to make. You just toss together some canned tuna, sweet corn, crunchy peppers, and a little zing of spring onions. Oh, and if you’re into that fresh herby vibe, don’t forget the cilantro or parsley!

Then whip up a tangy dressing with yogurt, mayo, and lemon juice. That’s your flavor game-changer right there. Just mix it all up, and voilà, you’ve got yourself a mouthwatering, creamy corn tuna salad that’s gonna rock your taste buds.

Close-up of corn tuna salad.

Ingredients

  • Tuna —I used tuna packed in olive oil.
  • Corn —use canned sweet corn, or use fresh/frozen corn previously boiled in salted water.
  • Spring onions —you can also substitute with red onions.
  • Jalapeños —optional, you can substitute with green bell peppers or with pickled jalapeños.
  • Cilantro —chopped, you can substitute it with parsley.
  • Yogurt —use Greek yogurt.
  • Mayonnaise —just a little bit.
  • Mustard —for a hearty flavor.
  • Lemon —fresh lemon juice.
  • Seasonings —basic salt & pepper.

How To Make Corn Tuna Salad

This is a visual overview of the steps to make this corn tuna salad recipe. Get a detailed list of ingredients & instructions in the recipe card below.

Drain the canned tuna thoroughly, place it in a mixing bowl, and break it into small chunks with a fork. 

Add the corn. If you use frozen corn you can briefly boil it or add it raw if you prefer.

Corn and tuna in a bowl.

Rinse the green onions under cold water and pat them dry with a paper towel. Cut the wilted or discolored parts of the green tops, and then slice them and add them to the bowl. 

Remove the stem from the jalapeño peppers, cut them in half longwise, and use a spoon to scoop out the seeds and veins. Chop them and add them to the bowl with drained tuna.

Corn, tuna, sliced spring onions, and chopped jalapeño peppers in a bowl, before mixed.

Add yogurt, mayonnaise, mustard, and lime juice to a small bowl. Season with salt and pepper and give it a good mix to combine the ingredients.

The dressing for corn tuna salad prepared in a bowl.

Pour the dressing into the bowl with tuna and veggies and add also chopped parsley or cilantro.

Toss everything together until all ingredients are nicely coated with the tangy dressing.

Adjust seasonings to taste and place the salad to chill in the fridge for 15-20 minutes.

When ready to eat, transfer to a serving bowl and serve.

Tips & Notes

  • To cut off the calories, you can use tuna packed in water.
  • You can also use frozen corn to make this recipe, thaw it first and then mix it with the other ingredients. For faster thawing, you can use the defrost setting in your microwave or place the frozen corn in a colander and run hot water over it.
  • Allow the corn and tuna salad to chill in the refrigerator for at least 20 minutes before serving. Chilling helps the flavors nicely meld together!
Corn tuna salad in a bowl. Seen from above.

Serving Suggestions

Corn tuna salad can be served in various delicious ways, depending on your preference and occasion. Here are my favorite serving ideas:

  • As dip: Serve for game days, picnics, or parties with totopos (tortilla chips), cucumber slices, crackers, or toasted bread slices.
  • Tostada: Add a few spoonfuls on top of homemade tostada shells and enjoy the satisfying crunch!
  • Wrap: Fill a flour tortilla with the salad and some greens to make a flavorful wrap. This is a convenient option for a portable and on-the-go meal.
  • Stuffing: Scoop the salad into large lettuce leaves, such as romaine or butter lettuce, to create refreshing lettuce cups. Or hollow out ripe tomatoes or avocado halves and stuff them with the corn tuna salad.
  • Sandwiches & sliders: I like to serve it on my bollitos (dinner rolls) or slider buns. Or just spread the corn tuna salad between two slices of bread or stuff it into a pita pocket to create a tasty sandwich. Add lettuce, sliced tomatoes, or avocado for extra freshness and crunch.

Storage Tips

Corn tuna salad lasts up to 3-4 days in the refrigerator and is perfect to make ahead! Store it in an airtight container to keep it from absorbing odors from other foods and to prevent it from drying out.

When ready to eat, give the salad a gentle mix and serve as per suggested above.

Creamy-based salads, like tuna corn salad, do not freeze well. Freezing may cause the yogurt or mayonnaise to separate, resulting in an unpleasant texture once thawed.

FAQ

Is tuna and corn healthy?

Tuna and corn can be part of a healthy diet when consumed in moderation and as part of a balanced meal. Both foods offer nutritional benefits, but it’s important to consider your individual dietary needs and the final recipe.
Tuna is a good source of high-quality protein, omega-3 fatty acids, and various vitamins and minerals such as vitamin D, vitamin B12, selenium, and iodine.
And corn provides dietary fiber, vitamin B6 and folate, and minerals (such as manganese and phosphorus).

What mixes well with canned tuna?

Canned tuna can be combined and mixed with a variety of other foods to create a delicious and nutritious meal. Think of fresh vegetables such as celery, bell peppers, red onion, cucumber, cherry tomatoes, and shredded carrots. These add crunch, flavor, and nutritional value to your dish.

More Salad Recipes

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Corn tuna salad recipe.

Corn Tuna Salad

4 servings
This corn tuna salad is made with chunky and sweet corn, tender tuna, zingy onions, and a spicy kick from jalapeños. Everything is nicely tossed with a tangy dressing made of yogurt and mayonnaise.

Ingredients 

  • 2 cans tuna (5 oz each)
  • 2 cups corn kernels (canned or frozen)
  • 2 jalapeño peppers (seeded, deveined, and diced)
  • ½ cup spring onions (sliced)
  • cup Greek yogurt
  • cup mayonnaise
  • 1 Tablespoon mustard
  • 2 Tablespoons parsley or cilantro (chopped)
  • 2 Tablespoons lemon juice
  • salt and pepper (to taste)

Instructions
 

  • Drain well the tuna, place it in a mixing bowl, and break it into small chunks with a fork.
  • Add the corn, spring onions, and jalapeño peppers.
  • Add yogurt, mayonnaise, mustard, and lime juice to a small bowl. Season with salt and pepper and give it a good mix to combine the ingredients.
  • Pour the dressing into the bowl with tuna and veggies. Add cilantro.
  • Toss everything until all ingredients are nicely coated with the tangy dressing.
  • Adjust seasonings to taste and place the salad to chill in the fridge for 15-20 minutes.
  • When ready to eat, transfer to a serving bowl and serve.

Notes

  • You can use tuna packed in water instead of the one in oil.
  • If you want to use frozen corn to make this recipe, thaw it first and then mix it with the other ingredients.
  • for the best flavor, allow the corn tuna salad to chill in the refrigerator for at least 20 minutes before serving.
Nutrition Information
Serving: 1 serving | Calories: 277kcal | Carbohydrates: 15g | Protein: 20g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 788mg | Potassium: 354mg | Fiber: 2g | Sugar: 6g | Vitamin A: 285IU | Vitamin C: 17mg | Calcium: 67mg | Iron: 2mg
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