Mexican Grilled Corn Salad with Cotija and Lime
A vibrant and flavorful Mexican Grilled Corn Salad with Cotija cheese and lime, perfect for summer gatherings and taco nights.
Equipment
- 1 grill
- 1 Mixing Bowl large
- 1 Knife for cutting corn
Ingredients
Main Ingredients
- 4 ears of corn husked
- 1/4 cup mayonnaise
- 1/3 cup crumbled cotija cheese
- 2 tbsp lime juice
- 1/2 tsp chili powder
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/2 tsp smoked paprika
Instructions
Preparation
- Preheat your grill to medium-high heat to ensure even cooking.
- Brush the corn with vegetable oil and place on the grill. Cook for 10-15 minutes, turning occasionally, until charred and tender.
- Remove the corn from the grill and let it cool slightly. This will make it easier to handle.
- Using a sharp knife, carefully cut the corn kernels off the cob and place them in a large mixing bowl.
Mixing the Salad
- Add mayonnaise, lime juice, and chili powder to the bowl with the corn kernels. Stir until well combined.
- Fold in the crumbled cotija cheese and season with salt and pepper to taste.
Final Touches
- For added flavor, include optional ingredients like red onion, cilantro, and smoked paprika as desired.
- Transfer to a serving dish, garnish with extra cheese and chili powder, and serve immediately or chill for later.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Choose fresh corn for the best flavor. Ingredient Substitutions: Use feta cheese if cotija is unavailable. How to Serve: Perfect as a side dish for BBQs. Storage & Freshness: Keep refrigerated, best consumed within 3 days. Make-Ahead Tips: Prepare the corn in advance and assemble the salad just before serving.