Mexican Corn Salad: An Easy, Charred Summer Side Dish
Creamy, tangy, and slightly spicy grilled corn salad with lime dressing, cotija cheese, and fresh herbs. A smoky, vibrant summer side dish ready in minutes.
- Prep Time: 15
- Cook Time: 8
- Total Time: 23
- Yield: 4-6 servings 1x
- Category: Recipes
- Method: Grilling
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
4 ears fresh yellow sweet corn
1 tablespoon extra-virgin olive oil
1½ tablespoons mayonnaise
1 garlic clove, minced
1 lime, zest and juice
⅓ cup chopped scallions
¼ cup crumbled cotija cheese (or feta)
¼ cup finely chopped fresh cilantro
¼ teaspoon smoked paprika
1 jalapeño pepper, diced (seeds removed)
¼ teaspoon sea salt
Instructions
Preheat grill to medium-high heat and clean grates
Brush corn ears evenly with olive oil
Place corn on grill and char for 8 minutes, turning occasionally
In a bowl, combine mayonnaise, garlic, lime zest, lime juice, scallions, cotija, cilantro, paprika, jalapeño, and salt
Add grilled corn kernels to dressing and mix well
Notes
Use frozen corn if fresh is unavailable
Substitute fennel fronds for cilantro if needed
Store refrigerated for up to 2 days
Adjust jalapeño amount for spice level
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg