Tuna Corn Salad is a quick 10-minute lunch made with canned tuna, sweet corn, bell pepper, onion, and pickled jalapeños tossed in a creamy taco-seasoned dressing. Serve it with crackers, pile it onto a sandwich, or tuck it into a wrap.
We can't get enough of this Mexican-inspired twist on traditional tuna salad. It's our go-to for packed lunches and meal prep because you only need 10 minutes and there's no cooking involved.
Each time I make this for friends and family, I always get questions about the boldness of the dressing. My secret ingredient is pickled jalapeno brine, which adds the perfect amount of tanginess and spice. It balances the sweetness of the corn and gives the tuna salad a flavor you don't get from mayo alone.
If you love Tuna Salad with a little spice, you won't want to miss my Buffalo Tuna Salad. Looking for more no-cook lunches? Try our California Chicken Salad, Cucumber Chickpea Feta Salad, or Celery Cucumber Salad.
Jump to:
Why You'll Love This Mexican-Inspired Tuna Corn Salad
- 10-minute, no-cook lunch: Everything gets mixed into one bowl, and you're done.
- Pantry-friendly: Canned tuna and corn are super convenient to use when the fridge seems empty.
- Creamy without being heavy: Too much mayo can weigh it down, so we found that ¼ cup is plenty with 8 ounces of tuna.
- Each bite is sweet, tangy, and mildly spicy: Corn balances the pickled jalapeños while the taco seasoning adds smoky flavor.
- Great for meal prep: Make it ahead for wraps, sandwiches, or crackers
Ingredient Notes and Substitutions
Canned Tuna - I prefer solid white albacore packed in water because the flavor is mild and the firmer flakes don't disappear into the dressing. Drain it very well before mixing so the salad doesn't become watery. Have extra tuna on hand? Use it to make Tuna Fried Rice or Tuna Pesto Pasta.
Mayonnaise - You can replace part or all of the mayo with Greek yogurt for a lighter variation.
Corn - Canned corn is best because it doesn't require any cooking, it's available all year round, and it's inexpensive. Fresh or frozen corn can be substituted, but you'll need to cook it until tender before adding to the remaining ingredients. Any remaining corn can be used up in our Corn Black Bean and Feta Dip.
Pickled jalapeños - Canned green chilis make a great swap, or you can omit altogether for less heat.
Pickled jalapeño juice - You can substitute lime juice for a more mild flavor.
Red bell pepper - You can use yellow or orange bell pepper if you don't have red on hand.
Taco seasoning - Use your favorite store-bought or homemade taco seasoning. We prefer variations that have smoked paprika or chipotle powder, which adds a nice smoky flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Tuna Corn Salad Step by Step
Step 1. Add the mayonnaise, taco seasoning, and pickled jalapeño juice to a large bowl. Stir until smooth and well combined.
Step 2. Add the drained tuna, corn, red bell pepper, red onion, pickled jalapeños, and cilantro. Gently stir until everything is evenly coated in the dressing.
Step 3. Taste and season with salt and pepper as needed. Add another splash of jalapeño juice for more tang or additional jalapeños for more heat.
Step 4. Serve immediately or refrigerate for 10-15 minutes to let the flavors come together.
Kate's Tips
- Drain the tuna very well: Extra water makes the dressing watery and will change the flavor of the dish.
- Dice the vegetables small: You want a little tuna, corn, pepper, and onion in every bite.
- Start with less jalapeno brine and taste as you go: Different brands vary in acidity and heat.
- Let it sit for 10 minutes: This allows the taco seasoning and jalapeño brine to flavor the tuna.
- Taste before adding salt: Tuna, taco seasoning, and pickled jalapeños can already contribute plenty of sodium.
Ways to Serve Tuna Corn Salad
My favorite way to eat this is with crackers for an easy lunch, but you can also:
- Spoon into lettuce cups
- Make a tuna corn salad sandwich
- Roll it into a tortilla
- Serve over mixed greens
Storage Tips
Store tuna corn salad in an airtight container in the refrigerator for up to 3-4 days. Keep it chilled and give it a quick stir before serving. Don't freeze.
Frequently Asked Questions
Yes! Tuna corn salad can be made 1-2 days ahead and stored in an airtight container in the refrigerator. Give it a quick stir before serving.
This recipe has a mild kick from the pickled jalapeños and jalapeño juice, but it's easy to adjust. For less heat, reduce or omit the chopped jalapeños and use less of the brine. For more heat, add extra jalapeños.
You can eat it immediately after mixing, but I prefer it chilled. Refrigerating it for about 10-15 minutes gives the dressing and seasonings a little time to come together.
More Easy Lunch Recipes You'll Love
If you tried this Tuna Corn Salad or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
10 Minute Tuna Corn Salad
Ingredients
- 8 oz canned tuna packed in water drained
- ¼ cup mayonnaise
- ½ cup canned corn drained
- 2 tablespoons pickled chopped jalapeños (optional)
- 2 tablespoons pickled jalapeno juice lime can be substituted to avoid the extra spice
- ½ cup chopped red bell pepper
- ¼ cup diced red onion
- 1 teaspoon taco seasoning
- 1 tablespoon minced cilantro
- salt and pepper to taste
Instructions
- Add the mayonnaise, taco seasoning, and pickled jalapeño juice to a large bowl. Stir until smooth and well combined.
- Add the drained tuna, corn, red bell pepper, red onion, pickled jalapeños, and cilantro. Gently stir until everything is evenly coated in the dressing.
- Taste and season with salt and pepper as needed. Add another splash of jalapeño juice for more tang or additional jalapeños for more heat.
- Serve immediately or refrigerate for 10-15 minutes to let the flavors come together.
Notes
- Dice the vegetables small
- Start with less jalapeño brine and taste as you go since different brands vary in acidity and heat.
- Let it sit for 10 minutes before serving to allow the flavors to meld.
- Taste before adding salt. Tuna, taco seasoning, and pickled jalapeños can already contribute plenty of sodium.
Leave a Reply