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Mexican Wedge Salad

Mexican Wedge Salad

Crisp iceberg wedges topped with avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas, and drizzled with creamy cilantro lime dressing on top. This is a fresh, filling, and tasty salad that makes a wonderful quick lunch for our recent extra warm spring weather. My kids love wedge salads so I recently whipped up a wedge salad platter and gave it a Mexican twist instead of my normal go-to wedge salad. We all thought this was a delicious salad loaded with our favorite ingredients and we especially loved the creamy cilantro lime dressing. There wasn’t a single bite left on the platter–I love that!

Mexican Wedge Salad

How to Make Creamy Cilantro Lime Dressing

Combine the mayonnaise, cilantro, sour cream, lime juice & zest, white wine vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a blender. Blend until creamy and smooth. Pour into a jar, seal with a lid, and refrigerate until needed.

How to Make a Mexican Wedge Salad

Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.

Place the iceberg wedges on a serving plate. Drizzle the top of each wedge with some of the creamy cilantro lime dressing. Top each wedge with some avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas. Finish with some fresh cracked black pepper on top of each wedge. Serve immediately with extra dressing and toppings on the side. Enjoy.

Mexican Wedge Salad

Mexican Wedge Salad

Mexican Wedge Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Mexican
Servings: 6 wedges
Author: Pam - For the Love of Cooking

Equipment

  • Small Jar

Ingredients

Creamy Cilantro Lime Dressing:

  • ¾ cup mayonnaise
  • ¼ cup fresh cilantro, thick stems removed
  • 2 tbsp sour cream
  • Juice & zest from 1 lime
  • 1 tsp white wine vinegar
  • 1 clove of garlic, minced
  • Sea salt and freshly cracked pepper, to taste

Mexican Wedge Salad:

  • 1 ear of corn, shucked
  • 1 head of iceberg lettuce, core removed & cut into 6 same-sized wedges
  • 1 avocado, diced
  • ½ cup grape tomatoes, sliced
  • 4 slices of bacon, cooked & crumbled
  • 1 tbsp fresh cilantro, chopped
  • Cotija cheese, to taste
  • Toasted pepitas, to taste *aka toasted pumpkin seeds
  • Freshly cracked pepper, to taste

Instructions

Creamy Cilantro Lime Dressing:

  • Combine the mayonnaise, cilantro, sour cream, lime juice & zest, white wine vinegar, minced garlic, sea salt, and freshly cracked pepper, to taste, together in a blender. Blend until creamy and smooth. Pour into a jar, seal with a lid, and refrigerate until needed. 

Mexican Wedge Salad:

  • Grill the corn by heating a dry grill pan over medium heat. Add the shucked corn to the hot grill pan and cook, turning occasionally, until golden brown. In my grill pan, it took about 15 minutes. Let the corn cool then cut the kernels off the cob with a knife. Set aside.
  • Place the iceberg wedges on a serving plate. Drizzle the top of each wedge with some of the creamy cilantro lime dressing.
  • Top each wedge with some avocado, tomatoes, grilled corn, crumbled bacon, fresh cilantro, cotija cheese, and toasted pepitas.
  • Finish with some fresh cracked black pepper on top of each wedge. Serve immediately with extra dressing and toppings on the side. Enjoy.
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Recipe Rating




7 Comments

  1. I’m wondering how you can properly clean the lettuce if it is left in a wedge? Does look good, though!

  2. This is a great idea! I love wedge salads, even though I swore years ago I’d never eat iceberg lettuce! Love the elements of this salad – especially the cotija and cilantro!

  3. I really like the simplicity of wedge salad but you’ve taken it up a notch or two.

  4. Anne Olson says:

    5 stars
    Pam,
    Excellent salad! My friend made this wedge salad and your Black Bean and Vegetable Stuffed poblano‘s peppers as a first course to go with the Birria Tacos and your Green Rice and Mexican Wedge Salad I made for dinner last night.
    Not to be surpassed best Mexican feast we’ve had.
    Absolutely amazing.

    1. Anne,

      I love this salad too! I’m so glad you guys included it in your Mexican feast. YUM.

      -Pam