Grilled Corn Salad
This Grilled Corn Salad is the perfect refreshing side for summer BBQ season: grilled sweet corn tossed with zesty lime juice, crunchy red onions, fresh cilantro, salty cotija, and a sprinkle of Tajin for that fun kick. It’s ready in 25 minutes and tastes even better the next day, making it a great make-ahead dish!
Ingredients
- 5-6 ears corn (or 24 oz frozen corn or fire-roasted frozen corn)
- 1 and 1/2 tbsp (20 ml) vegetable oil (for grilling, reduce to 1 tablespoon or 15 ml if you're making this recipe on the stovetop)
- Salt (to taste)
- 3/4 teaspoon Tajin (it's chili lime seasoning but chili powder also works)
- 3/4 cups (120 g) crumbled Cotija (or feta)
- 1/2 large red onion
- 3 tablespoon finely-minced cilantro
- 3 limes (I use key limes which are smaller than other limes and I get 6 tablespoon of lime juice)
Instructions
- Set the grill to medium-high.
- Husk the corn, brush with oil and grill for 10-12 minutes, turning often, until some of the kernels are charred. For the stovetop: Heat a dry cast-iron skillet over medium-high heat until hot and cook for 10-15 minutes or until charred.
- Once the corn cools down, stand each cob on a clean kitchen towel and use a sharp knife to slice downward and cut the kernels off the cob.
- Add the corn kernels, season with salt and Tajin and mix (if you cooked the corn on the stovetop, drizzle in the oil). Add the cheese, onion, cilantro, and lime juice. Mix until combined and serve.
Notes
Storing Instructions: Store covered or in an air-tight container in the refrigerator for up to 2-3 days.
Make-Ahead Instructions: This is a great make-ahead side! To make ahead, follow the recipe through step 3 skipping the lime juice. Store in an air-tight container in the refrigerator or in a bowl covered with plastic wrap. Chill in the refrigerator until ready to serve, remove from the refrigerator and add in the lime juice, toss and serve. For best flavor, let the salad rest 10-15 minutes after adding the lime juice.
Serving Ideas: For weeknights, Mexican-inspired dishes like Fried Fish Tacos, Skirt Steak Tacos, Salmon Tacos, Chicken Quesadillas, burritos and fajitas are great options. For BBQs and cookout, grilled meats or classic hamburgers, hot dogs sand pulled pork sandwiches are perfect as a main here because this side will give you a contrasting fresh, crunchy texture.
Make It Spicier: Add 1-2 diced jalapeños (with seeds for maximum heat) or serrano peppers. Cayenne also works.
Make It Creamy: By making this salad creamy (I recommend mayo or mayo + sour cream), you're turning it into a Mexican street corn salad, so I recommend you try my Mexican street Corn Salad Recipe for exact quantities/ingredients!
Dairy-free: Skip the cheese or use vegan feta.
Nutrition
Calories: 169kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 17mgSodium: 447mgPotassium: 210mgFiber: 3gSugar: 6gVitamin A: 161IUVitamin C: 12mgCalcium: 109mgIron: 1mg
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