A beautiful blend of vivid green lettuce, charred corn kernels and grilled vegetables peeking out, chunks of creamy avocado, and a scattering of vibrant cherry tomatoes. The dressing lends a glossy sheen to the vegetables, with sprinkles of crumbled cheese decorating the top.

Mexican Roasted Corn and Grilled Veggie Salad

Name: Mexican Roasted Corn and Grilled Veggie Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 heads Romaine Lettuce Washed and torn into bite-sized pieces; 2 ears Corn Husks removed; 2 medium Bell Peppers Cut into strips; 1 medium Red Onion Sliced into rings; 1 ripe Avocado Sliced; 1 cup Cherry Tomatoes Halved; 1/4 cup Cotija Cheese Crumbled; 2 tablespoons Fresh Lime Juice; 1/4 cup Olive Oil Extra virgin; 1 medium Jalapeno Seeds removed and minced; 1 tablespoon Honey; To taste Salt and Pepper

Fresh, vibrant salad with a bite of tangy heat.

Category Salad

Prep 15 minutes

Cook 10 minutes

Style Mexican

Technique Grilling

Diet Friendly Vegetarian

Daily recipe · September 23, 2024

A little about this dish

A refreshing take on a classic Mexican salad, with lettuce serving as the star of the dish. The fresh, crisp lettuce is paired with sweet roasted corn, smoky grilled onions and bell peppers, ripe and creamy avocado, and a tangy lime dressing that carries just the right amount of heat. This salad strikes the right balance between hearty and light, and it just tastes like a Mexican vacation in a bowl.

Ingredients (for 4)

Romaine lettuce — 2 heads — Washed and torn into bite-sized pieces
Corn — 2 ears — Husks removed
Bell peppers — 2 medium — Cut into strips
Red onion — 1 medium — Sliced into rings
Avocado — 1 ripe — Sliced
Cherry tomatoes — 1 cup — Halved
Cotija cheese — 1/4 cup — Crumbled
Fresh lime juice — 2 tablespoons
Olive oil — 1/4 cup — Extra virgin
Jalapeno — 1 medium — Seeds removed and minced
Honey — 1 tablespoon
Salt and pepper — To taste

Preparation

Step 1 — 🔥🌽🫑

Heat up a grill to medium-high heat. Grill the corn, rotating occasionally, until lightly charred on all sides. Similarly, grill the onion rings and bell pepper. Let them cool.
Step 2 — 🔪🥗🌽🫑

Cut the corn kernels off the cobs, place in a large bowl. Add in grilled onions and peppers, lettuce, cherry tomatoes, and avocado slices.
Step 3 — 🍈🍯🥣

Prepare the dressing by whisking together lime juice, olive oil, minced jalapeno, honey, salt and pepper.
Step 4 — 🥗🍴🔄

Toss the salad ingredients with the dressing until evenly coated.
Step 5 — 🥗🧀🍽️

Top the salad with crumbled Cotija cheese and serve immediately.

A final fox tip

Feel free to add grilled chicken or grilled shrimp to make it a more substantial meal. Experiment with the dressing by adding some cumin or fresh chopped cilantro for a twist. This salad is a great way to utilize the last ears of sweet summer corn but feel free to sub frozen corn when out of season. As is, this salad is gluten-free and vegetarian friendly.