Description
A smoky, creamy, and tangy summer side dish featuring charred corn kernels, crumbled cotija cheese, fresh lime, and spices. It’s an easy, budget-friendly recipe that comes together in about 20 minutes.
Ingredients
Scale
- 8 ears yellow corn on the cob
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup cotija cheese, crumbled
- 1 small red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 2 limes, juiced (about 3–4 tablespoons)
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon black pepper, freshly cracked
- 1 avocado, diced (optional)
- 1 cup Roma tomatoes, diced (optional)
Instructions
- Shuck the corn, removing husks and silk. Rinse under cold water and pat dry thoroughly.
- Preheat grill to medium-high heat. Brush corn with olive oil and sprinkle with salt.
- Grill corn directly on grates, rotating every 3-4 minutes until tender and charred on all sides (10-12 minutes). Remove and let cool slightly.
- Stand an ear of corn upright in a large bowl. Slice down the side with a sharp knife to remove kernels. Rotate and repeat until all kernels are off. Scrape the cob to release ‘corn milk’.
- In a small bowl, whisk together lime juice, lime zest, chili powder, cumin, red pepper flakes, black pepper, and a pinch of salt.
- Add diced red onion, minced jalapeño, and chopped cilantro to the bowl with the corn kernels.
- Pour the dressing over the corn mixture and toss gently to coat.
- Add the crumbled cotija cheese last and toss gently to avoid crushing the cheese.
- Taste and adjust seasoning with more salt, lime, or heat as needed.
- Serve immediately while slightly warm, or chill for an hour before serving.
Notes
For best results, use fresh corn and fresh lime juice. If using frozen corn, thaw and pat very dry before sautéing. Soak diced red onion in ice water for 10 minutes to mellow the flavor. If substituting feta for cotija, drain it well to remove excess moisture. This salad tastes even better after sitting in the fridge for an hour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the total rec
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: grilled corn salad, cotija cheese, summer side dish, easy recipe, vegetarian, gluten-free, bbq side, Mexican salad