Mexican Corn and Salmon Salad Mexican Corn and Salmon Salad

Mexican Corn and Salmon Salad | Food styling by Michael Elliott | Prop styling by Madeleine Johari Image by: Angus Fergusson

Nothing says summer like sweet and smoky grilled corn, the star of this sunny salad, which is loaded with peak-of-the-season cherry tomatoes, grilled salmon and a zesty lime dressing. 

  • Prep time 30 minutes
  • Total time 30 minutes
  • Portion size 4 servings




Dressing: In food processor or blender, pulse together cilantro, garlic, lime zest, lime juice, 2 tbsp water, honey and salt. With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Salad: Brush corn and fish with 1 tbsp each of the dressing. Place corn and fish, skin side down, on greased grill over medium-high heat; close lid and grill, turning corn occasionally, until corn is slightly charred and fish flakes easily when tested, 8 to 10 minutes. Cut kernels from corncobs; remove skin and break fish into bite-size pieces.

In large bowl, combine lettuce, avocado, tomatoes and corn; sprinkle with Cotija. Drizzle with remaining dressing, tossing to coat. Top with fish before serving.

Tip from The Test Kitchen: Eating in the park? Layer this salad into jars, starting with the tomato, then corn, avocado, salmon, lettuce and cheese. Pack dressing in a separate container to pour over top when serving.

Nutritional facts Per serving: about

  • Fibre 7 g
  • Sodium 386 mg
  • Sugars 7 g
  • Protein 20 g
  • Calories 416
  • Total fat 24 g
  • Potassium 885 mg
  • Cholesterol 48 mg
  • Saturated fat 6 g
  • Total carbohydrate 39 g


  • Iron 14
  • Folate 67
  • Calcium 11
  • Vitamin A 26
  • Vitamin C 37
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Lunch & Dinner

Mexican Corn and Salmon Salad