Flavorful Grilled Corn Salad with Cotija
A quick and easy grilled corn salad tossed with cotija cheese and a zesty chili lime dressing, perfect for summer gatherings and BBQs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn, husked and cleaned
- ½ cup cotija cheese, crumbled
- 1 to 1½ teaspoons chili powder (ancho preferred)
- Juice of 2 fresh limes
- 3 tablespoons mayonnaise
- ¼ cup fresh cilantro, finely chopped
- 2 green onion stalks, thinly sliced
- 1 small garlic clove, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat your grill or grill pan to medium-high heat (about 5-7 minutes).
- Brush the corn lightly with olive oil. Place the ears directly on the grill and cook, turning every 2-3 minutes, for about 10-12 minutes until evenly charred with smoky aroma.
- Remove the corn and let it cool slightly. Use a sharp knife to cut the kernels off the cob into a large mixing bowl.
- In a small bowl, whisk together mayonnaise, lime juice, minced garlic, chili powder, olive oil, salt, and pepper. Adjust seasoning to taste.
- Toss the corn kernels with the dressing, chopped cilantro, green onions, and crumbled cotija cheese. Mix gently and let the salad sit for 5-10 minutes before serving.
Notes
Do not overcook the corn to keep it juicy and tender. Use fresh lime juice for best flavor. Toss gently to avoid breaking up the cotija cheese too much. Salad can be made ahead by grilling corn in advance and tossing with dressing just before serving. For vegan version, substitute cotija with roasted pepitas or tofu and use vegan mayo.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Sugar: 5
- Sodium: 250
- Fat: 8
- Saturated Fat: 1.5
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
Keywords: grilled corn salad, cotija cheese, chili lime dressing, summer salad, BBQ side dish, easy corn salad