Description
A quick and flavorful grilled corn salad featuring smoky charred corn, creamy cotija cheese, and bright lime juice. Perfect as a fresh, family-friendly side dish for summer cookouts or any meal.
Ingredients
- 4 ears fresh corn on the cob
- ½ cup cotija cheese, crumbled (about 60g)
- 2 tablespoons fresh lime juice (about 30ml)
- 2 tablespoons mayonnaise (30g)
- ¼ cup fresh cilantro, chopped (about 15g)
- 1 small jalapeño, seeded and finely chopped (optional)
- 1 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil (15ml)
- Optional: 1 small diced avocado
- Optional: ½ cup cherry tomatoes, halved
Instructions
- Preheat your grill or grill pan to medium-high heat (about 5 minutes).
- Husk the corn, removing all silk. Brush each ear with olive oil and sprinkle with a little salt.
- Grill the corn for 10-12 minutes, turning every 2-3 minutes until kernels are golden brown and slightly charred.
- Remove corn from grill and let cool slightly until safe to handle.
- Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
- Add mayonnaise, fresh lime juice, smoked paprika, chopped jalapeño, and cilantro to the bowl with the corn. Toss well to coat evenly.
- Crumble cotija cheese over the salad and gently mix again.
- Season with salt and freshly ground black pepper to taste.
- If desired, fold in diced avocado and cherry tomatoes.
- Serve warm or at room temperature, optionally garnished with extra cotija cheese and lime wedges.
Notes
[‘Do not overcook the corn to keep kernels tender with a nice char.’, ‘Use fresh cotija cheese for best texture and flavor; avoid feta.’, ‘Adjust lime juice to taste for desired brightness.’, ‘Jalapeño adds mild heat; remove seeds for less spice.’, ‘Grill indoors with a grill pan or broil if outdoor grilling is unavailable; add smoked paprika to enhance smokiness.’, ‘Make ahead by grilling corn up to 1 day in advance and assemble salad just before serving.’, ‘Store leftovers in an airtight container in the fridge for up to 3 days; best eaten within 24-48 hours for texture.’, ‘Reheat gently on low heat if desired, but avoid microwaving to prevent grainy cheese texture.’, ‘For vegan/dairy-free version, substitute cotija with vegan cheese or omit and add toasted nuts; use vegan mayo.’]
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 210
- Sugar: 5
- Sodium: 280
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: grilled corn salad, cotija cheese, lime, summer side dish, barbecue salad, smoky corn, fresh salad