Real Recipes From Real Home Cooks ®

mexi corn salad

(1 rating)
Recipe by
Lynn Socko
San Angelo, TX

This is better with age! Allow to sit in fridge for a few hours or over nite to allow the flavors to meld together. You can make this lighter by using turkey bacon. You can also leave off the bacon completely for a vegetarian dish.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 5 Min
method Stove Top

Ingredients For mexi corn salad

  • 4-6
    corn on the cob, depending on size
  • 1 c
    fresh pico de gallo or
  • 1
    anaheim, chopped
  • 2
    fresno peppers cut into rings
  • 1/2
    red onion, chopped
  • 4-8 slice
    bacon, cooked and crumbled,opt
  • 1/2 c
    cotija cheese
  • 2 Tbsp
    ranch dressing, opt
  • salt & pepper to taste

How To Make mexi corn salad

  • 1
    Prepare pico de gallo OR (see next step)
  • 2
    Another option is to use one anaheim pepper diced, two fresno peppers cut into rings and 1/2 small red onion.
  • 3
    Remove corn from cob.
  • 4
    To corn add: pico de gallo, crumbled bacon , dressing, salt and pepper to taste and Cotija.
  • 5
    If using fresh peppers and red onion, add them to the corn, add bacon, dressing, S&P, Cotija cheese.
  • 6
    Mix together well. Refrigerate till serving. This packs and travels well for a picnic or lunch box.
  • 7
    Either method you use, allow salad to sit in fridge for several hours to bring out all the flavors.