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Fresh Grilled Corn Salad Recipe with Cotija Cheese and Lime

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A bright and crunchy grilled corn salad tossed with zesty lime, crumbly cotija cheese, and a smoky chili kick. Perfect as an easy, flavorful side dish for barbecues or weeknight dinners.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked (or 3 cups frozen corn kernels, thawed and dried)
  • ½ cup cotija cheese, crumbled (feta can be used as a substitute)
  • Juice of 2 fresh limes
  • 2 tablespoons extra virgin olive oil
  • ¼ cup fresh cilantro, chopped (optional)
  • 1 teaspoon smoked paprika or chili powder
  • Salt and black pepper, to taste
  • 1 clove minced garlic (optional)

Instructions

  1. Prepare the corn by husking and removing all silk. If using frozen corn, thaw and pat dry thoroughly. (5 minutes)
  2. Preheat grill or grill pan to medium-high heat. Grill ears of corn, turning every 2-3 minutes until all sides have golden char marks, about 10-12 minutes. For frozen kernels, spread in a single layer in pan and stir occasionally until lightly charred and heated through, about 7-8 minutes.
  3. Let the corn cool slightly. Slice kernels off the cob by standing the ear upright on a cutting board and cutting downward with a sharp knife. (3 minutes)
  4. In a small bowl, whisk together fresh lime juice, olive oil, minced garlic (if using), smoked paprika or chili powder, salt, and pepper. Taste and adjust seasoning. (2 minutes)
  5. In a large bowl, toss grilled corn kernels with the dressing, chopped cilantro, and crumbled cotija cheese. Mix gently to avoid breaking up the cheese too much. (2 minutes)
  6. Taste the salad and add more lime, salt, or chili powder if needed. Serve immediately or chill for 15 minutes for a cooler salad with melded flavors. (Optional)

Notes

Dry corn thoroughly before grilling to get a good char and avoid steaming. Crumble cotija cheese by hand for better texture. Mix dressing just before tossing to keep lime brightness. Optional additions include diced jalapeño for heat or avocado oil instead of olive oil for richer flavor. Leftovers keep well refrigerated for up to 2 days.

Nutrition

Keywords: grilled corn salad, cotija cheese, lime, easy side dish, smoky corn salad, summer salad, vegetarian, gluten-free

Find it online: https://cheerycrisp.com/fresh-grilled-corn-salad-recipe-with-cotija-cheese-and-lime-easy-perfect-side-dish/