Salt & Wind Travel

Mexican Corn Panzanella Salad Recipe

We first came across this charred corn situation in a recent issue of Bon Appetit and fell head over heels because, well, what’s not to like —  it’s a fresher, healthier take on classic corn elote. 

The recipe is pretty awesome and well worth making on its own but we took the leftovers, added it with some day-old bread and this Mexican Corn Panzanella Salad was born.

It’s a totally veggie take, but add in shredded chicken if you want to make it more of a meal or take out the cheese and add more avocado to make it vegan. No matter how you make it give yourself a high five for switching up your kitchen routine!

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Mexican Corn Panzanella Salad Recipe

Mexican Corn Panzanella Salad Recipe

Like a fresher, healthier take on classic corn elote meets panzanella, this Mexican Corn Panzanella Salad Recipe is one of our all time favorite summer salads.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
resting time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 402 kcal


  • 2 medium corn cob husked
  • 4 tablespoons extra-virgin olive oil divided plus more for corn
  • 3 medium shallots

    trimmed and cut into paper thin slices

  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons white balsamic vinegar
  • 2 ounces Crumbled feta or Cotija cheese
  • 1/2 medium jalapeño chile thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 8 ounces French baguette or whole wheat ciabatta cut into 1-inch cubes and toasted
  • 1/2 ripe avocado diced
  • 1 pint sweet 100 tomatoes halved
  • 2 handfuls baby kale spinach or arugula
  • Sea salt
  • Freshly ground black pepper


  • Marinate The Bread: Heat a grill pan or grill to medium heat. Cut kernels from 1 corn cob and toss with toasted bread, shallot, chile, white balsamic vinegar, and lime juice in a large bowl; season with salt and pepper and set aside.
  • Grill The Remaining Corn: Combine tomatoes with 2 tablespoons of the oil and season with salt and pepper then set aside until ready to use. Meanwhile, brush remaining ear of corn with some oil and grill, turning occasionally, until tender and charred in spots, about 8 to 10 minutes.
  • Make The Salad: Set corn aside until cool enough to handle then cut kernels from cobs and add to reserved corn mixture along with avocado, cheese, cilantro, greens and remaining 2 tablespoons of oil. Toss to combine, season with salt and pepper, taste, and adjust flavors as desired. Serve.



Serving: 1 servingCalories: 402kcalCarbohydrates: 48gProtein: 11gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 13mgSodium: 546mgPotassium: 623mgFiber: 4gSugar: 12gVitamin A: 2473IUVitamin C: 52mgCalcium: 197mgIron: 4mg
Keyword healthy green salad, panzanella salad
Tried this recipe?Mention @saltandwind or tag #swsociety!

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