Description
This easy grilled corn salad with lime cotija is the ultimate Labor Day side. Sweet charred corn, salty cheese, and zesty lime come together in minutes.
Ingredients
Scale
- 4–6 ears of fresh corn
- 2–3 large limes (juice and zest)
- 1 cup cotija cheese, crumbled
- 1/2 small red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 small jalapeño, seeded and minced
- 1/2 cup mayonnaise
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat grill to medium-high heat. Husk corn and remove silks.
- Grill corn directly on grates for 10-15 minutes, turning occasionally, until charred on all sides and tender but still crisp.
- While corn grills, finely dice red onion, mince jalapeño, and chop cilantro. Crumble cotija cheese.
- Remove corn from grill and let cool for a few minutes. Cut kernels off the cob into a large mixing bowl.
- In a small bowl, whisk together lime juice, lime zest, mayonnaise, olive oil, salt, and black pepper until emulsified.
- Add diced onion, jalapeño, and cilantro to the bowl with the corn.
- Pour dressing over the ingredients and toss until corn is evenly coated.
- Fold in crumbled cotija cheese gently.
- Taste and adjust seasoning if needed. Let sit for 10-15 minutes before serving to allow flavors to meld.
Notes
This salad is best served fresh within a few hours. If making ahead, prepare dressing and chop vegetables separately, tossing just before serving. Corn may soften if stored overnight. For less spice, remove seeds and ribs from jalapeño. If cotija is unavailable, feta is a good substitute.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: grilled corn salad, lime cotija, labor day side dish, summer salad, mexican american recipe, charred corn