Grilled Corn Salad with Cotija Cheese
A smoky, creamy corn salad with cotija cheese and a refreshing lime dressing, perfect for hot days and casual gatherings.
Ingredients
Fresh Ingredients
- 4 to 6 ears Corn on the cob, husked Select sweet corn with tight, fresh husks.
- 1/2 to 3/4 cup Cotija cheese, crumbled
- 1/4 cup Mayonnaise Greek yogurt can be used for a lighter feel.
- 2 tablespoons Sour cream For extra creaminess.
- 1 to 2 units Lime, zest and juice
- 1/2 to 1 teaspoon Chili powder Plus more to taste.
- 1/4 teaspoon Smoked paprika Optional for more grill vibe.
- 1 small clove Garlic, grated or finely minced
- 1 small handful Cilantro, chopped Can be replaced with parsley if desired.
- 2 tablespoons Green onion or finely diced red onion
- to taste Salt and pepper
- optional Jalapeno, finely diced Add for heat.
Instructions
Grilling the Corn
- Heat your grill to medium-high. Brush the corn lightly with oil.
- Grill the corn for about 8 to 12 minutes total, turning every couple of minutes until you get some charred spots.
Preparing the Salad
- Let the corn cool for 5 minutes to avoid burns when mixing.
- In a big bowl, stir together mayo, sour cream, lime zest, lime juice, chili powder, garlic, and a pinch of salt and pepper.
- Taste and adjust seasoning with more lime or salt if needed.
Combining Ingredients
- Cut the corn kernels off the cob and add them to the bowl with the dressing.
- Stir in cotija cheese, cilantro, and green onion. Add jalapeno if desired.
- Taste again and adjust seasoning. Squeeze additional lime juice if preferred.
Notes
For easier cutting, stand the corn cob on a small bowl or bundt pan to catch the kernels. This salad can be made ahead of time; grill corn and mix dressing first, combine before serving.