I developed this recipe with my clients in mind. Mexican street corn is so flavorful, and I was looking for something similar that I could leave with my clients to eat later in the week. Making this traditional dish into a salad was the perfect answer!

This salad is my take on the classic. I decided to omit the cheese, and instead replace it with bacon, black beans, bell peppers and farro. These ingredients hold up better in a salad and make it a nice satisfying dinner – it would also be a fantastic addition to a potluck dinner or BBQ!

I wanted this meal to be an affordable meal as well, so I used Earth Fare Brand products, which are an exceptional value. I love that Earth Fare continues to expand their products, and get excited when I see more products available! I also bought the farro and spices from the bulk sections, which means I only need to buy the amount needed for this recipe and I love that!

This dinner comes in at under $2.15 a serving! And, I mean, who doesn’t need to watch their pennies every once in a while.

Mexican Street Corn Salad with Farro
Serves 8


For the salad:

  • 1 cup uncooked farro ($0.99)
  • 6 slices Thick-cut Earth Fare Bacon, cooked and chopped ($3.99)
  • 2 bags Earth Fare Frozen Corn ($1.69 each)
  • 1 can Earth Fare Black Beans ($0.99)
  • 6 green onions, thinly sliced ($0.99)
  • 1 orange bell pepper, diced small ($2.50)
  • ½ cup cilantro, chopped ($2.49)

For the dressing:

  • 3 tablespoons mayonnaise, preferably avocado oil based ($0.75)
  • 3 tablespoons plain grass-fed yogurt ($0.90)
  • 2 limes, squeezed ($1.00)
  • ½ teaspoon chili powder ($0.15)
  • ½ teaspoon paprika ($0.15)
  • ½ teaspoon cumin ($0.15)
  • Dash of cayenne pepper ($0.05)


  1. Bring 2 cups of water to a boil. Add farro and a pinch of salt, reduce heat and simmer uncovered for about 30 minutes, or until tender. Strain out any leftover water. Set aside to cool.
  2. Preheat oven to 425°F. Spread your corn over a sheet pan and drizzle with a little cooking oil. Roast frozen corn for about 20 minutes. Check on it after 10 minutes and stir it around. When done roasting, set aside to cool.
  3. In a large bowl, combine drained and rinsed black beans, sliced green onions, diced bell pepper, chopped cilantro, cooked and chopped bacon, and the cooled farro and corn. Gently combine.
  4. In a small bowl or glass measuring cup whisk together the dressing ingredients until well combined.
  5. If serving salad immediately, top with dressing. If you are serving it later, put the salad in a separate container with a tight fitting lid. Put the salad dressing in another small container. Store both in the refrigerator and keep up to 4 days.
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About the Author

Claudia Laffin

Claudia Laffin is a food photographer and owner of The Traveling Spoon Personal Chef, serving clients in and around Asheville, North Carolina. She has been a health food advocate and natural lifestyle follower for over 20 years. During that time she enjoyed working in numerous stores in the health food industry, including Earth Fare! Claudia’s desire to bring health food to more people motivated her to start her personal chef business. She loves cooking healthy, organic, non processed and delicious food for busy families in their own homes and helping them find a path to a healthier life. Follow her on Facebook and Instagram to see what new things she’s cooking up!