Mexican Salad with Grilled Corn

Mexican Salad with Grilled Corn, Avocado and Cilantro Lime Dressing

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

During summer there are days when it’s just too hot to be in the kitchen. Salad for some food lovers just doesn’t cut it unless there are a few more ingredients that make it a meal. This Mexican salad is a hearty and healthy meal with a lot of variety to take your tastebuds to flavor town. And don’t hesitate to add some pickled jalepenos to give it a little kick.

Recipe Rating

  • (1 Rating)

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Ingredients

  • 2 cups mixed greens rinsed and spun dry
  • 2 cobbs sweet corn grilled and shaved off cobb
  • 2 radishes sliced
  • 2 tablespoon diced red bell pepper
  • 8 cherry tomatoes halved
  • Mexican Salad Dressing
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon minced fresh cilantro
  • 1/2 lime juiced
  • Pinch of salt

Instructions

  • 1. Mexican Salad Dressing
  • 2. Add all ingredients for Mexican salad dressing in a blender and pulse for 1-minute
  • 3.
  • 4. Salad
  • 5. Season corn with salt and grill for 8-minutes and transfer to plate until cool to touch
  • 6. Place 1 cup of mixed greens on two plates
  • 7. Add 1 tablespoon of red bell pepper on each salad
  • 8. Evenly distribute cherry tomatoes
  • 9. Shave 1 cobb corn on each salad
  • 10. Fan 1 radish on each salad
  • 11. Place 1/2 avocado on each plate
  • 12. Drizzle with Mexican sald dressing
  • Servings : 2
  • Ready in : 18
  • Course :
  • Recipe Type :
Mexican Salad with Grilled Corn 560

Instructions

  • 1. Mexican Salad Dressing
  • 2. Add all ingredients for Mexican salad dressing in a blender and pulse for 1-minute
  • 3.
  • 4. Salad
  • 5. Season corn with salt and grill for 8-minutes and transfer to plate until cool to touch
  • 6. Place 1 cup of mixed greens on two plates
  • 7. Add 1 tablespoon of red bell pepper on each salad
  • 8. Evenly distribute cherry tomatoes
  • 9. Shave 1 cobb corn on each salad
  • 10. Fan 1 radish on each salad
  • 11. Place 1/2 avocado on each plate
  • 12. Drizzle with Mexican sald dressing

Rate this recipe

Mexican Salad with Grilled Corn, Avocado and Cilantro Lime Dressing
  • 1 People Rated This Recipe

  • Average Rating

    (5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...

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