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


  • 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.

Printable Recipe Card

About Mexi Corn Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy Healthy

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