Print

Flavorful Grilled Street Corn Salad Recipe Easy with Cotija and Lime

grilled street corn salad - featured image

A simple and delicious grilled street corn salad featuring smoky charred corn, tangy lime, and creamy Cotija cheese. Perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • ½ cup Cotija cheese, crumbled
  • 2 large limes, juiced and zested
  • ¼ cup mayonnaise
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil, for brushing corn

Instructions

  1. Preheat the grill or grill pan to medium-high heat (about 400°F). Brush the grates with oil to prevent sticking.
  2. Husk the corn, removing all silk strands. Brush each ear lightly with olive oil.
  3. Grill the corn directly on the grill, turning every 2-3 minutes until all sides have grill marks and slight blackening, about 10-12 minutes total.
  4. Let the corn cool for a few minutes until safe to handle. Holding each ear upright, carefully slice down with a sharp knife to remove the kernels into a large mixing bowl.
  5. Add mayonnaise, lime juice, lime zest, chili powder, garlic powder, salt, and pepper to the bowl. Toss gently but thoroughly to coat all kernels evenly.
  6. Fold in the crumbled Cotija cheese and chopped cilantro.
  7. Taste and adjust seasoning with more lime juice or salt if needed.
  8. Serve immediately at room temperature or refrigerate for 30 minutes to let flavors meld. Bring to room temperature before serving if chilled.

Notes

If you don’t have a grill, broil the corn in the oven turning frequently or sear in a cast iron skillet. Let corn cool before cutting kernels to avoid mess. Fold in Cotija cheese last to keep texture. For dairy-free, substitute Cotija with firm tofu and use vegan mayo.

Nutrition

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