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Mexican-inspired chopped romaine salad with creamy chipotle dressing, roasted corn kernels, cherry tomatoes, avocado, cotija cheese, pepitas, and crispy tortilla strips in a ceramic bowl.
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Mexican Caesar Salad

A crisp, smoky, and flavor-packed twist on classic Caesar salad. This Mexican Caesar salad combines crunchy romaine, toasted pepitas, roasted corn, cotija cheese, and a creamy chipotle Caesar dressing for a fresh and satisfying salad perfect for taco night, grilled meats, or an easy lunch.
Course dinner, Lunch, Salad, Side Dish
Cuisine American, Mexican-Inspired, Tex-Mex
Keyword avocado caesar salad, caesar salad with tortilla strips, chipotle caesar salad, cilantro lime caesar salad, cotija caesar salad, creamy chipotle caesar dressing, easy mexican salad recipe, mexican caesar salad, mexican inspired salad, mexican salad recipe, restaurant style caesar salad, roasted corn caesar salad, smoky caesar salad, spicy caesar salad recipe, tex mex salad recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 460kcal
Cost $14 for entire recipe

Equipment

  • Large salad bowl
  • Blender or food processor
  • Dry skillet
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Mixing spoon or salad tongs
  • Citrus juicer or reamer
  • Small serving bowl for dressing (optional)

Ingredients

Salad

  • 2 large heads romaine lettuce chopped into bite-sized pieces and thoroughly dried
  • 1/2 cup fire-roasted corn
  • 1 small avocado diced
  • 1/4 cup cherry tomatoes halved (optional)
  • 1/3 cup cotija cheese crumbled
  • 1/4 cup very thinly sliced red onion
  • 1/2 cup sturdy tortilla strips
  • 1/4 cup pepitas
  • 3 tablespoons chopped cilantro
  • 1 small jalapeño thinly sliced (optional)
  • 1/4 roasted poblano pepper thinly sliced
  • Lime wedges for serving
  • Tajín seasoning for garnish (optional)
  • Fresh cracked black pepper for finishing

Chipotle Caesar Dressing

  • 1/2 cup mayonnaise
  • 1 tablespoon sour cream
  • 3 tablespoons finely grated Parmesan cheese divided
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon lime zest
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 chipotle pepper in adobo
  • 1 teaspoon adobo sauce
  • 1 very small garlic clove
  • 1/8 teaspoon cumin
  • 2 tablespoons cold water
  • Fresh cracked black pepper to taste
  • Salt only if needed

Instructions

Toast the Pepitas

  • Place the pepitas in a dry skillet over medium heat.
  • Toast for 3–4 minutes, stirring often, until lightly golden and fragrant.
  • Remove from the skillet and let cool completely.

Make the Dressing

  • Add the mayonnaise, sour cream, 2 tablespoons Parmesan cheese, lime juice, lime zest, olive oil, Dijon mustard, anchovy paste, Worcestershire sauce, chipotle pepper, adobo sauce, garlic, cumin, cold water, and black pepper to a blender or food processor.
  • Blend until smooth and creamy.
  • Taste the dressing and add salt only if needed.
  • Refrigerate for 10–15 minutes before using.

Assemble the Salad

  • Add the romaine lettuce to a large chilled serving bowl.
  • Top with the roasted corn, red onion, poblano pepper, cilantro, toasted pepitas, and half of the tortilla strips.
  • Add the avocado gently last to prevent smashing.

Dress the Salad

  • Drizzle the dressing over the salad gradually while tossing thoroughly.
  • Use only enough dressing to lightly coat the lettuce without overdressing.

Finish and Serve

  • Top with the cotija cheese, remaining Parmesan cheese, remaining tortilla strips, optional tomatoes, jalapeño slices, Tajín seasoning, lime wedges, and fresh cracked black pepper.
  • Serve immediately while crisp.

Notes