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Flavorful Grilled Mexican Street Corn Salad Recipe Easy Cotija Cheese Dressing

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A quick and easy grilled Mexican street corn salad featuring smoky charred corn, creamy Cotija cheese dressing, and a perfect balance of zest and spice. Ideal for weeknights or backyard barbecues.

Ingredients

Scale
  • 6 ears of fresh corn, husked
  • 1 cup Cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 1 teaspoon chili powder (preferably ancho chili)
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your grill to medium-high heat, about 400°F (204°C). If using a grill pan, heat it over medium-high on the stovetop.
  2. Husk the corn, removing all silk. Pat dry with paper towels. Brush each ear lightly with a neutral oil like vegetable or canola oil.
  3. Place the corn directly on the grill grates. Turn every 2-3 minutes to get an even char all around, about 10-12 minutes until golden brown with some blackened spots.
  4. While the corn grills, whisk together mayonnaise, sour cream, lime juice, minced garlic, cumin, salt, and pepper in a bowl until smooth. Adjust seasoning to taste.
  5. Once the corn has cooled slightly, cut the kernels off the cob into a large mixing bowl.
  6. Add diced red onion, chopped cilantro, minced jalapeño, chili powder, smoked paprika, and half of the Cotija cheese to the bowl. Pour in the dressing and stir gently until evenly coated.
  7. Sprinkle the remaining Cotija cheese on top. Taste and adjust salt or lime juice if needed.
  8. Serve the salad slightly warm or chilled, with extra lime wedges on the side.

Notes

If you don’t have a grill, broil the corn in the oven or use a grill pan on the stovetop. Make the dressing a day ahead to let flavors meld. Keep salad and dressing separate until serving for freshness. Adjust chili powder and jalapeño to control heat. For dairy-free, substitute mayo and sour cream with vegan alternatives and use vegan Cotija or nutritional yeast.

Nutrition

Keywords: Mexican street corn salad, grilled corn salad, Cotija cheese dressing, easy corn salad, smoky corn salad, summer salad, barbecue side dish

Find it online: https://spoonette.com/flavorful-grilled-mexican-street-corn-salad-recipe-easy-cotija-cheese-dressing/