Flavorful Grilled Street Corn Salad Recipe with Cotija Cheese
A smoky, creamy, and tangy grilled street corn salad with Cotija cheese, perfect for summer gatherings and easy to prepare in under 25 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 ears fresh corn on the cob, husked and cleaned
- 1/2 cup mayonnaise
- 3/4 cup Cotija cheese, crumbled
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/4 cup fresh cilantro, finely chopped (optional)
- 1 clove garlic, minced
- 1/4 cup sour cream (optional)
- Salt and black pepper to taste
Instructions
- Preheat your grill to medium-high heat (about 375°F or 190°C).
- Grill the corn ears directly on the grill grates, turning every 2-3 minutes for an even char, about 10-12 minutes total.
- Remove corn from grill and let cool for about 5 minutes.
- Cut kernels off the cob by standing each ear upright on a cutting board and slicing downward with a sharp knife.
- In a medium bowl, whisk together mayonnaise, sour cream (if using), lime juice, minced garlic, chili powder, salt, and pepper until smooth and creamy.
- Add the grilled corn kernels to a large mixing bowl. Pour the dressing over and toss gently to coat evenly.
- Fold in crumbled Cotija cheese and chopped cilantro.
- Chill the salad in the fridge for 15-20 minutes if desired to let flavors meld, or serve immediately.
Notes
Use fresh Cotija cheese for best flavor; feta is a good substitute. For a lighter version, swap mayo and sour cream with Greek yogurt. Adding fresh jalapeño or cayenne can add heat. Grill the corn a day ahead and assemble before serving to keep kernels firm.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Sugar: 5
- Sodium: 320
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
Keywords: grilled street corn salad, Cotija cheese, summer salad, grilled corn, easy side dish, Mexican salad, smoky corn salad