Mexican Salad with Grilled Cheese and Corn Recipe
This salad combines crunchy lettuce, sweet corn, juicy tomatoes and pieces of grilled cheese that are golden on the outside and soft inside. In Mexico, cheeses like panela or queso fresco are often grilled and served with vegetables as a lighter meal during the day. It’s a great idea for a summer lunch or dinner when you don’t feel like heavy dishes but still want something substantial.
This salad uses a popular Mexican trick with grilled cheese – a golden, slightly crispy crust forms on the outside while the inside stays soft and springy. The contrast between sweet corn, tangy lime dressing and fresh coriander creates a flavor that evokes street stalls on a hot afternoon. It combines the lightness of a salad with the satisfying feeling of a proper meal thanks to the warm cheese.
Chef's tips
Dry the cheese really well before frying – even a few minutes on paper towels makes a difference and helps prevent splattering and sticking. Heat the pan properly before adding the cheese slices; if you put them on a pan that’s too cool, the cheese will start to melt instead of browning. Dress the lettuce and vegetables only right before serving, especially if you’re prepping everything ahead for a barbecue, so the leaves don’t wilt.
How to serve
Serve immediately after frying the cheese, while the center is still warm – it’s a perfect lunch for a hot day or a balcony dinner. Lightly sparkling water with lime or a light Mexican-style beer goes well with the salad, especially if you serve it alongside grilled vegetables or tortillas. For larger gatherings or garden parties, place it in a big bowl next to a bowl of nachos and salsa – guests will happily reach for something lighter between bites.
Ingredients
- cheese for grilling - 250 g
- lettuce head - 1 head
- corn canned, drained - 150 g
- cherry tomatoes - 200 g
- cucumber - 0.5 piece
- onion red, small - 0.5 piece
- lime - 1 piece
- vegetable oil - 3 tablespoons
- honey - 1 teaspoon
- mustard - 0.5 teaspoons
- coriander fresh leaves - 8 g
- salt - 0.5 teaspoons
- black pepper freshly ground - 0.25 teaspoons
Preparation
- Cut the grilling cheese into slices about 1 cm thick. Pat them dry with paper towels so they don’t splatter in the pan.
- Wash and dry the lettuce, then tear it into smaller pieces. Halve the cherry tomatoes. Cut the cucumber into half-moons. Slice the red onion into very thin slivers.
- Drain the corn. Finely chop the coriander.
- Prepare the dressing: in a small bowl mix 2 tablespoons of oil, the juice of the lime, honey, mustard, salt and pepper until you get a smooth, slightly thick dressing.
- Heat 1 tablespoon of oil in a large grill pan or regular pan over medium-high heat. Lay in the cheese slices and fry for 2–3 minutes on each side, until golden grill marks or brown spots appear and the center is soft.
- Place the lettuce in a large bowl, add the tomatoes, cucumber, onion and corn. Pour over half of the dressing and gently toss with your hands or large spoons.
- Cut the fried cheese into smaller pieces and arrange on top of the salad. Drizzle with the remaining dressing, sprinkle with chopped coriander and serve immediately while the cheese is still warm inside.
Storage
This salad tastes best freshly made, but if you have leftovers, store the vegetables and cheese separately from the dressing in the fridge and combine just before eating. Reheat the cheese briefly in a pan to bring back its texture.
