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Flavorful Grilled Mexican Street Corn Salad

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A smoky, tangy, and creamy grilled Mexican street corn salad with Cotija cheese, perfect for summer BBQs and casual get-togethers.

Ingredients

Scale
  • 4–5 ears fresh corn on the cob, husked and cleaned
  • ½ cup Cotija cheese, crumbled
  • ¼ cup mayonnaise, preferably full-fat
  • Juice of 2 fresh limes
  • A handful fresh cilantro, finely chopped (optional)
  • 1 teaspoon chili powder, or to taste
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional add-ins: diced jalapeño, smoked paprika, hot sauce

Instructions

  1. Preheat your grill to medium-high heat, about 400°F (200°C), for 10-15 minutes.
  2. Husk the corn, removing all silk. Optionally soak ears in water for 10 minutes to avoid burning husks, but grill without husks.
  3. Place corn directly on the grill grates. Turn every 2-3 minutes using tongs, grilling for about 10-12 minutes until kernels have a good char but are not blackened all over.
  4. Remove corn and let cool for a few minutes. Using a sharp knife, slice kernels off the cob by holding the ear vertically and cutting downward.
  5. In a mixing bowl, combine mayonnaise, lime juice, chili powder, garlic powder, salt, and pepper. Whisk until smooth and adjust seasoning to taste.
  6. Add grilled corn kernels, chopped cilantro, and half the Cotija cheese to the dressing. Mix gently but thoroughly to coat all kernels.
  7. Transfer salad to a serving dish. Sprinkle remaining Cotija cheese on top along with extra chili powder and fresh cilantro leaves. Serve immediately or chill for 15-20 minutes.

Notes

Do not over-char the corn; turn frequently to avoid burning. Use fresh lime juice for best flavor. Mix gently to keep corn kernels intact. Adding a teaspoon of honey or agave to the dressing adds a touch of sweetness. If lime juice is too tart, add a splash of water to mellow it out. For dairy-free, use vegan mayo and omit or substitute cheese with plant-based alternatives. If no grill is available, roast corn in the oven at 450°F (230°C) for 15-20 minutes, turning halfway.

Nutrition

Keywords: Mexican street corn salad, grilled corn salad, Cotija cheese salad, summer BBQ side, smoky corn salad

Find it online: https://emmastirs.com/flavorful-grilled-mexican-street-corn-salad-recipe-easy-and-perfect-for-summer-bbqs/