Mexican-inspired Grilled Corn Salad made with grilled summer season corn, Tajin (chili-lime seasoning) and cotija cheese, solely made lighter with no mayo.

Grilled Corn Salad with Cotija

Should you want some simple facet dishes to make this summer season, you’ll love this Grilled Corn Salad with Cotija. It’s impressed by elote, Mexican coated in mayo and topped with chili powder, lime juice, and cheese. For this Mexican road corn salad, I take the corn off the cob, skip the mayonnaise, and blend every part collectively for a lightweight summer season facet dish. This dish is nice with air fryer salmon, , , , , and so forth., making it the proper facet for any summer season BBQ. Should you want Mediterranean flavors, you may like this or do this .

Elements to make grilled corn salad:

This wholesome Mexican corn salad makes use of all of the elements of elote however with out the mayo.

• Corn on the cob – grill peeled corn straight on the grill for a charred, smokey taste that elevates this salad. If you wish to use frozen, that can be high-quality.
• Scallions – any onion works right here however I like scallions on this salad. You too can use pink onion, or chives.
• Cotija cheese – cotija is usually used on elote, you can even use crumbled queso fresco or feta cheese for those who want.
• Cilantro – for freshness, though for those who detest the flavour you need to use chives on their place.
• Chili-lime seasoning – like or Dealer Joe’s Every part However The Elote Seasoning
• Lime wedges, for serving which get squeezed over the salad for tang and acid.

Regularly Requested Questions

Are you able to grill corn upfront for corn salad?

Sure, you’ll be able to prep your corn upfront. You may husk, grill, and take away the kernels from the cob the day earlier than making the salad.

How do you take away the corn from the cobb?

I recommend inserting the corn cobb on a clear dish towel holding it upright. Then use a knife to chop the kernels off. The towel will catch all of the kernels, then pour all of them right into a bowl.

How you can Grill Corn for Salad

1. To grill the corn for this salad, begin by eradicating the husks and heating your grill to medium-high.
2. Then grill the corn for 10 to 12 minutes, turning the cobs so that every one sides contact the grill.
3. As soon as they’re charred in spots, take away the corn from the grill to chill.

Should you don’t have a grill, you’ll be able to cook dinner your corn in a skillet on the range utilizing the identical methodology.

How you can Make Corn Salad

1. After the corn has been grilled and has cooled, take away the kernels from the cob. The simplest approach is to face the cob up in a big bowl and use a pointy knife to slice the kernels off.
2. Add the scallions and cotija to the bowl with the corn and drizzle with olive oil.
3. Stir within the Tajin, cilantro, salt and pepper.
4. Serve topped with with extra Tajin sprinkled on high and lime wedges, if desired. Leftovers will final within the fridge for as much as 4 days.

Variations:

• Cheese – Sub queso fresco or feta for cotija.
• No grill, no downside! You should use a grill pan for those who don’t have a grill. Should you’re making this salad when corn isn’t in season, you need to use frozen corn.
• Onions – Swap scallions or chives for pink onion.
• Add ons: Add diced avocado, tomato, canned black beans or chopped jalapeno, for spice.

Extra Summer season Corn Salad Recipes You’ll Love:

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