Grilled Mexican Corn Salad Recipe

Chris Stephens
Afternoon with Uncle Dan features guest chefs cooking with the real Uncle Dan from Uncle Dan's® Seasoning and Salad Dressing. This video features Chef Dan Gonzalez from The Onion Bar and Grill.


  • Corn on the cob
  • Cilantro
  • Olive Oil
  • Uncle Dan's® Chipotle Ranch Seasoning
  • Salt
  • Uncle Dan's® Country Dill Seasoning
  • Tomatillos
  • 2 Avocados
  • 1 C Creme Mexicana (sour cream)
  • 1 Lime
  • 1/2 C water
  • Yellow cherry tomatoes, halved
  • Queso Fresco
  • Lard
  1. Put the corn in a bowl and hand mix in olive oil, cilantro and Uncle Dan's® Chipotle Ranch Seasoning.
  2. Grill the corn until done.
  3. Cut the corn from the cob.
  4. Pan fry tomatillos seasoned with Uncle Dan's® Country Dill in lard until caramelized. Let cool.
  5. Puree tomatillos, two avocados and Creme Mexicana, water, and squeezed lime juice.
  6. In a bowl, mix the corn with halved cherry tomatoes.
  7. Add Uncle Dan's® Chipotle Ranch and salt to taste. Crumble in Queso Fresco and cilantro.
  8. Finally, mix in tomatillo puree mix.

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