Description
A quick, flavorful smoky grilled corn salad with creamy cotija cheese, fresh lime, and a hint of heat, perfect for busy weeknights.
Ingredients
Scale
- 4 large ears of fresh corn
- ½ cup cotija cheese, crumbled (about 60g)
- 2 tablespoons fresh lime juice
- ⅓ cup fresh cilantro, chopped (about 10g)
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil (30ml)
- Salt to taste
- Black pepper to taste
- Optional add-ins: diced avocado, diced red onion, cherry tomatoes
Instructions
- Preheat grill or grill pan to medium-high heat. Shuck the corn, removing all silky threads, and pat dry.
- Grill the corn directly on the grates, turning every 2-3 minutes to get even char marks, about 10-12 minutes total.
- Once grilled and cool enough to handle, stand each ear upright in a large bowl and carefully slice down with a sharp knife to remove kernels.
- Add cotija cheese, chopped cilantro, smoked paprika, red pepper flakes (if using), lime juice, and olive oil to the bowl with corn.
- Season with salt and black pepper to taste. Toss gently but thoroughly to combine.
- Serve fresh, optionally garnished with extra cotija and lime wedges. Add optional diced avocado, red onion, or cherry tomatoes if desired.
Notes
Use fresh corn for best flavor; frozen corn can be used but lacks smoky depth. Toast smoked paprika over warm corn for extra aroma. Adjust red pepper flakes to taste. Can grill corn ahead and toss salad just before serving. Store leftovers in airtight container up to 3 days; refresh with lime juice and olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 1 c
- Calories: 220
- Sodium: 320
- Fat: 10
- Saturated Fat: 4
- Carbohydrates: 26
- Fiber: 3
- Protein: 7
Keywords: grilled corn salad, cotija cheese, smoky corn, quick salad, summer salad, easy weeknight recipe