Mexi Corn Salad

Lynn Socko


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 vote

20 Min
5 Min
Stove Top


Add to Grocery List

corn on the cob, depending on size
1 c
fresh pico de gallo or
anaheim, chopped
fresno peppers cut into rings
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


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

Printable Recipe Card

About Mexi Corn Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #cheese, #corn, #de, #pico, #gallo

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