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image of Mexican salad bowl in.a white Salad bowl with slice limed and cilantro on the table

Mexican Beef Salad with Chili Lime Vinaigrette

The absolute best Mexican salad bowl featuring grilled sweet corn and a simple creamy 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! 
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Chili lime vinaigrette
  • 1 lime juiced
  • 2 cloves garlic minced
  • 2 tsp chili powder
  • ¼ tsp ground cumin
  • 1-2 tsp hot honey or plain honey
  • ½ cup olive oil extra virgin
  • 1 tsp salt
Avocado lime crema
  • 1 avocado ripe
  • ⅓ cup sour cream
  • ½ tsp salt
  • ¼ cup fresh cilantro chopped
  • ½ lime juiced
Mexican ground beef
  • 1 lb ground beef
  • ½ tsp ground cumin
  • ½ tsp ground chipotle chili pepper
  • 1½ tsp onion powder
  • 1½ tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1-2 tsp honey or maple syrup
  • ¼ cup water
Salad bowl
  • romaine lettuce chopped
  • red onion sliced
  • bell peppers red, orange, yellow, sliced
  • jalapeño sliced, optional
  • 3 ears corn on the cob
  • 1 tsp vegetable oil
  • ½ cup queso fresco cheese or feta, crumbled
  • fresh cilantro leaves optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Slice the corn kernels off of the cobs.
  8. 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.
  9. Serve with a large dollop of the avocado lime crema and the chili lime vinaigrette.

Notes

*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.
*If you're unable to get your hands on some queso fresco, you can just as easy substitute with feta cheese, or cojita.
*You can use ground turkey, pork, or chicken in place of the beef.