Print

Flavorful Grilled Street Corn Salad Recipe with Cotija Cheese

grilled street corn salad - featured image

A smoky, creamy, and tangy grilled street corn salad with cotija cheese, lime, and fresh herbs. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 45 ears fresh corn on the cob, husked
  • 1 cup cotija cheese, crumbled
  • 1/2 cup mayonnaise (vegan mayo optional)
  • Juice of 2 limes
  • 1 clove garlic, minced
  • 1 teaspoon chili powder (or smoky paprika)
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F/205°C). Brush the corn with olive oil to prevent sticking and help with browning.
  2. Grill the corn, turning every 2-3 minutes, until charred with blackened spots all around, about 10-12 minutes.
  3. Remove the corn and let it cool slightly for about 5 minutes.
  4. Cut the kernels off the cob by standing the corn upright in a bowl or on a cutting board and slicing downward with a sharp knife.
  5. In a mixing bowl, combine mayonnaise, fresh lime juice, minced garlic, chili powder, salt, and pepper. Stir until smooth and adjust seasoning to taste.
  6. Add the warm corn kernels to the dressing and toss gently until evenly coated.
  7. Fold in the crumbled cotija cheese and chopped cilantro (if using), reserving some cheese for garnish.
  8. Transfer the salad to a serving bowl and sprinkle the remaining cotija on top. Finish with a squeeze of lime.

Notes

If the salad seems dry, add a drizzle of olive oil or a spoonful of extra mayonnaise. Resting the corn after grilling helps firm up the kernels for easier cutting. Use a sharp knife to avoid crushing kernels. Can be made vegan by using vegan mayo and substituting cotija with nutritional yeast or vegan cheese.

Nutrition

Keywords: grilled corn salad, street corn salad, cotija cheese, summer salad, Mexican salad, smoky corn, easy side dish