Description
A vibrant, flavor-packed summer side featuring charred corn, zesty lime crema, tangy Cotija cheese, and fresh herbs. Ready in 20 minutes with minimal effort, this crowd-pleasing salad pairs perfectly with grilled proteins or fresh tortillas.
Ingredients
4 ears fresh corn, husks removed and silk scraped clean
2 tbsp olive oil
1/2 cup mayonnaise
2 tbsp lime juice
1 jalapeño, finely chopped
1/4 cup grated Cotija cheese
1/4 cup chopped fresh cilantro
1/4 red onion, thinly sliced
1 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
Optional: 1/4 cup crumbled queso fresco (for extra creaminess)
Instructions
Preheat grill or grill pan to medium-high heat.
Brush corn with 1 tbsp olive oil and season with salt. Grill ears of corn, turning occasionally, until charred in spots and tender (7-10 minutes). Let cool.
Kernels on a clean surface into a large mixing bowl.
In a small bowl, whisk together mayonnaise, lime juice, jalapeño, cumin, and remaining 1 tbsp olive oil. Add to corn with red onion, cilantro, and Cotija cheese. Mix gently.
Chill for 10-15 minutes before serving to allow flavors to meld.
Notes
Use leftover grilled corn if time is limited. Store in an airtight container in the fridge for up to 3 days. Add black beans for extra protein or avocado for creaminess. For a vegan version, substitute Cotija with nutritional yeast and vegan mayo.
- Prep Time: 5
- Cook Time: 15
- Category: Recipes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 1200mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg