This Warm Mexican Salad is not just a delicious and satisfying, but also a reflection of the rich culture and creativity of Mexican cuisine. From the combination of fresh ingredients to the bold flavors, this salad captures the essence of Mexico in every bite. It is not just a salad, but a celebration of flavors.

HOW TO MAKE A WARM MEXICAN SALAD

First you want to cook your sweet corn on the cob and chicken. Once that is done you can set it aside and chop your veggies, such as avocados, baby tomatoes, orange peppers and some chives.

Then the salad is ready to be served with my HOMEMADE MEXICAN DRESSING!

The sweet corn and orange pepper give this salad a hint of sweetness!  Mix that with this tangy homemade Mexican dressing and you have yourself one fantastic summer salad.

Who said you have to be Mexican to enjoy good food?

The first time I had a Mexican Cob salad like this was down in San Diego, I was staying near old town and we ventured out to find some real Mexican food. And found this little Mexican spot that served one of the best cob salads I ever tasted.

Since that day, i vowed to learn how to make it. And this my friends is my favorite Mexican Cob salad recipe, I hope you give it a try. 

As you may know I’m obsessed with “Szeged Chicken Rub” it’s so very versatile. I use it a lot when I’m cooking chicken.

If you have never tried it, then I really encourage to order it either from the link that I provided below with Amazon or search your local grocery for it.

Trust me this rub is amazing and defiantly worth trying!

So here we are full swing into summer, finally.

And fresh corn on the cob is now available at most grocery stores and outdoor markets!

Sweet corn on the cob is one of my most favorite summer time vegetables.

And I just picked up a bunch recently from my local farmers market along with a orange pepper that I used in this recipe. 

The baby tomatoes, cilantro and chives came straight from my little garden. 

Your going to want a light Vinaigrette to accompany this salad, so i’m sharing that recipe with you too.

It is not only perfect for this particular salad it also can be stored in the fridge for up to 3 weeks and used on plenty of other salads.

The Creamy Lemon and Lime Vinaigrette gives this salad  extra depth of flavor that you’re sure to love. It’s best to eat this dish right away, fresh is always best.

However you can store it in the fridge in a sealable container/meal prep type bowl for a couple days ahead if desired.

Just be sure to only pour the vinaigrette overtop once your ready to eat it, otherwise you bare the chance of having mushy avocados.   

 

Here is my recipe for: Creamy Lemon and Lime Vinaigrette

If wanting  your to feed more people than what this recipe does.

Then I recommend doubling this recipe up with my easy to use recipe adjuster above and then you can serve a larger group. 

Meal Prep Inspiration: Store in sealable containers for up to 3 days in the fridge, just make sure you are using firm avocados and not putting the dressing on top till your ready to eat.

What are some of your favorite summer time salads? 

Looking for more Summertime salads? Try these popular recipes below. 

• Chickpea avocado feta salad
• Bacon Lettuce Tomato Pasta Salad
• Tabbouleh bulgur recipe
• Chicken pea pasta salad
• Cheesy Pesto Pasta with Sundried Tomatoes
• Ranch Caprese Pasta Salad
• Healthy Tuna Pasta Salad
• Dill Pickle Black Forest Pasta Salad

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every month!