Easy Mexican Beef Salad with Chili Lime Vinaigrette
The absolute best Mexican beef salad featuring grilled sweet corn and a silky avocado lime crema that balances the zip of the chili lime vinaigrette. This bright and flavorful salad is incredibly easy to pull together and far better than any Mexican salad that you will order out!
I just cannot stop with these ridiculously flavorful summer salads! Fresh corn season is not over, so I had to squeeze in this Mexican salad bowl recipe. Charred corn has become very popular over the last few years with street food trucks popping up every where. One of the featured dishes is typically a Mexican Street Corn, known for the charred kernels, queso fresco and fresh cilantro. This salad features the concept of Mexican Street Corn, but in full meal form with protein and all the delicious salad textures.
What you’ll love about this recipe:
What makes this the best Mexican beef salad ever?
Charred corn is seriously next level and you won’t be able eat another Mexican salad ever, without it. It adds a whole new dimension of flavor to the corn, with a layer of smokiness that compliments the sweet kernels. Ya dig? Just wait, you will.
Chili lime vinaigrette is bright, zippy and flavorful. Unlike heavy, creamy based salad dressings, this vinaigrette doesn’t take away from the other flavors. The lime juice brings out the warm seasonings of the beef, without covering the flavors from the spice.
Avocado lime crema balances out the warmth and spice from the Mexican beef and the acidity from the zippy chili lime vinaigrette. It brings a layer of silkiness to each bite. I basically suggest making a side of avocado lime crema with any Mexican-spiced dish. Thank me later.
How to char corn on the cob
Charring, is to partially burn the food, or blacken the surface. The key is to only lightly char the corn, you don’t want a chunk of coal in the end. You’re just trying to add a smokey layer that adds depth to the flavor of the sweet kernels.
charred corn in 10 minutes
- shuck the corn
- lightly coat in oil
- place on hot grill grates
- let cook undisturbed until you see a char, then rotate & repeat
Steps from start to finish in just 30-minutes
make the chili lime vinaigrette – 5 minutes
This part takes 5 minutes, tops. I toss all the ingredients in a small mason jar with a lid and shake it well.
make the avocado lime crema – 5 minutes
Next you prepare the crema in a small bowl, simply mashing together the ingredients, and place in the refrigerator for later. TIP: cut the avocado in half, remove the pit, and squeeze the skin to push out the avocado flesh from each half in to the bowl. Not utensil and it’s now mashed!
char the corn – 10 minutes
While the grill preheats, you’ll shuck the corn and lightly coat each ear with vegetable oil. Then place on the hot grates and cook until charred.
brown the beef – 10 minutes
While browning the beef, I like to prepare the vegetables for the salad and get them ready for assembly with the chopped romaine on bottom, layering the other veggies on top, followed by the cut corn, and then the beef.
Can this be prepared ahead of time?
Absolutely! This is one of my favorite things about this meal. All of the salad components can be prepared up to a day in advance.
- Chop the romaine and salad vegetables and store in the refrigerator up to 1 day in advance.
- Prepare the chili lime vinaigrette and avocado lime crema up to 1 day in advance and store in refrigerator
- Prepare the Mexican beef and keep in the refrigerator. Reheat on the stove top in a skillet. Add an additional 1/4 cup of water if the beef is too dry.
- Prepare the charred corn and cut it off of the cob. Store in an airtight container in the refrigerator. Re-heat in the microwave or in a saucepan on the stove top.
Popular substitutions
Fresh Corn
If you’re unable to find corn on the cob, you can use frozen corn. Add a teaspoon of vegetable oil to a hot cast iron skillet, and cook the corn kernels over high heat, until brown and toasty.
Queso Fresco
If you’re unable to get your hands on some queso fresco, you can just as easy substitute with feta cheese, or cojita.
ground beef
You can use ground turkey, pork, or chicken in place of the beef.
More Salad Recipes
Mexican Beef Salad with Chili Lime Vinaigrette
Ingredients
Method
- Combine all ingredients for the chili lime vinaigrette in a small jar with a tight fitting lid and shake vigorously for 20 seconds. Alternatively, combine ingredients in a small bowl and whisk. Set dressing aside.
- In a separate small bowl, mash the avocado. Add the remaining ingredients for the avocado lime crema and mix until incorporated. Cover with a lid or plastic wrap and place in the refrigerator until needed.
- Turn the grill to high heat. Shuck the corn and coat each ear with the 1 teaspoon of vegetable oil. Place the ears of corn onto the hot grill grates and cook until charred, for 5-6 minutes, rotating every couple of minutes. Removed from the grill and place on a cutting board to cool.
- While the corn is cooling, place a large skillet on the stove over medium high heat. Add the ground beef and let it brown for 4-5 minutes, breaking it apart.
- Once the beef is completely browned and cooked through, tilt the skillet, moving the meat to the other side, and remove the collected fat with a spoon.
- Add all the seasonings (garlic powder, onion powder, cumin, chipotle chili pepper, smoked paprika, oregano, chili powder, honey, & salt) to the ground beef and stir to coat the beef 1-2 minutes. Add the 1/4 of water, and stir for 1 more minute. Turn off the heat.
- Slice the corn kernels off of the cobs.
- Arrange each salad bowl, with lettuce, red onion, sliced peppers, sliced jalapeños (if using), a scoop of the charred corn, and crumbled cheese. Top with a scoop of the Mexican beef.
- Serve with a large dollop of the avocado lime crema and the chili lime vinaigrette.
