There’s something impossibly irresistible about Grilled Corn Salad with Cotija—the sweet, juicy kernels, charred to smoky perfection and tossed with creamy cotija cheese, bright cilantro, and a zippy chili lime seasoning. Each spoonful delivers a medley of color, crunch, and summer flavor that just might steal the spotlight at your next gathering.
Why You’ll Love This Recipe
- Ultimate Summer Vibes: Fire-kissed corn and zesty lime make this salad the perfect fresh and festive side for warm weather meals.
- Incredible Texture: Every bite has the best kind of crunch from grilled corn, creamy crumbles of cotija, and the playful pop of chili seasoning.
- Crowd-Pleasing Flavors: It’s a guaranteed hit at BBQs, picnics, or potlucks, and can even be made ahead to make hosting a breeze.
- Endlessly Adaptable: Toss in extra veggies, switch up the cheese, or serve it warm or chilled—there’s no wrong way to enjoy it.
Ingredients You’ll Need
The beauty of Grilled Corn Salad with Cotija is how each ingredient truly counts—simple, fresh, and impossible to fuss up! Here’s what you’ll need, and why each makes this salad crave-worthy.
- Corn on the Cob: Fresh, juicy corn delivers sweetness and that sought-after caramelized char when grilled—no substitutes for this irreplaceable summer produce.
- Cotija Cheese: Salty, crumbly, and ultra-creamy, Cotija melts gently over the warm corn, tying everything together with a classic Mexican flavor.
- Scallions: These add a mild onion bite and a flash of green that brightens every forkful.
- Olive Oil: Just a drizzle keeps the salad silky and helps the seasonings cling to every kernel.
- Fresh Cilantro: Your go-to for herby vibrance, cilantro brings this salad to life (if you’re not a cilantro fan, see the variations below!).
- Tajin or Chili Lime Seasoning: Zesty, tangy, and a pinch spicy—this blend amps up the flavors in the simplest way.
- Salt: Just a touch to accent all the sweet, savory, and smoky notes.
- Lime Wedges (optional): The ultimate finish, a fresh squeeze of lime right before serving brings zing and brightness.
Variations
Don’t be afraid to riff on Grilled Corn Salad with Cotija—this recipe happily embraces your favorite add-ins and creative twists! Make it your own based on what’s in season, your tastes, or dietary needs.
- Cheese Swap: Try feta or queso fresco for a milder, creamier vibe, or go dairy-free with a vegan cheese alternative.
- Add Avocado: Chunks of ripe avocado lend buttery richness and pair beautifully with chili lime flavors.
- Extra Veggies: Toss in chopped tomatoes, bell peppers, or black beans for added texture, color, and heartiness.
- Herb Flexibility: No cilantro? Use fresh parsley or even tender mint for a different herby freshness.
- Turn Up the Heat: Mix in diced jalapeño or serrano for more spicy kick!
How to Make Grilled Corn Salad with Cotija
Step 1: Grill the Corn
Start by heating your grill to medium-high. Husk the corn completely and give each ear a quick brush to remove any lingering silk. Grill the corn directly over the grates, turning every few minutes, until charred in spots and just tender—about 10 to 12 minutes. The kernels should be golden and slightly smoky, with beautiful caramelized patches.
Step 2: Cool and Cut the Corn
Transfer the grilled corn to a large cutting board and let it cool just enough to handle safely. Slice the kernels off the cob carefully—stand the ear upright and use a sharp knife to slice downward; collect all that sweet goodness!
Step 3: Build the Salad
In your favorite salad bowl, combine the corn kernels, chopped scallions, and crumbly cotija cheese. Drizzle over the extra virgin olive oil and toss everything together, coating those kernels and cheese completely. It already smells like a summer barbecue!
Step 4: Season and Finish
Add the chili lime seasoning (like Tajin), chopped cilantro, and kosher salt to the bowl. Toss again, making sure every bite will have all the flavor notes. Taste and adjust with a bit more salt, pepper, or seasoning as you see fit. For the finishing touch, top with extra chili lime seasoning and serve with fresh lime wedges for squeezing at the table.
Pro Tips for Making Grilled Corn Salad with Cotija
- Char, Don’t Burn: Keep a close eye while grilling and rotate the corn frequently for flavorful char without tipping into bitterness.
- Warm vs. Cold: For extra creaminess, toss the cheese with the corn while it’s still warm; for a crisper salad, let corn cool fully before mixing.
- Knife Safety: Stand each ear of corn vertically on a damp kitchen towel for stability when slicing off the kernels—it makes all the difference!
- Zest It Up: Don’t skimp on the lime wedges at serving time—a good squeeze wakes up every flavor in the salad.
How to Serve Grilled Corn Salad with Cotija
Garnishes
A generous sprinkle of chili lime seasoning and more fresh cilantro right before serving really makes this Grilled Corn Salad with Cotija pop! If you’re feeling fancy, a final crumble of cotija and a few paper-thin slices of scallion add color and contrast that look (and taste) totally mouthwatering.
Side Dishes
This salad thrives alongside anything grilled—think smoky chicken, carne asada, or veggie skewers. It’s also fantastic with tacos, burgers, or even a simple bowl of black beans. The sweet-savory brightness brings an irresistible energy to any table.
Creative Ways to Present
Serve your Grilled Corn Salad with Cotija in a big, rustic bowl for family-style sharing, or spoon it into individual lettuce cups for a light appetizer. For summer picnics, layer it in mason jars for a portable, colorful treat—don’t forget the lime wedges tucked in on top!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer the salad to an airtight container and refrigerate. It keeps well for up to 3 days, though it’s best enjoyed within the first 24 hours for maximum crunch and freshness. The flavors meld beautifully overnight!
Freezing
While freezing isn’t recommended for Grilled Corn Salad with Cotija (as the cheese and veggies get watery and lose texture), you can freeze just the grilled corn kernels for up to two months. Thaw, toss, and build your salad when ready to enjoy.
Reheating
This salad is usually served chilled or at room temperature, but if you prefer it warm, gently reheat just the corn kernels (without the cheese or herbs) in a skillet, then assemble fresh. Avoid microwaving with the cheese to keep everything texturally gorgeous!
FAQs
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Can I make Grilled Corn Salad with Cotija ahead of time?
Absolutely! You can grill the corn and prepare the salad up to a day in advance. For best texture, wait to add the cotija and fresh herbs until just before serving so everything stays crisp and vibrant.
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What if I don’t have a grill?
No worries—you can achieve delicious charred corn using a grill pan on the stove, or simply broil the cobs in the oven, rotating every few minutes until lightly blistered and caramelized.
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Can I use frozen or canned corn?
Fresh corn provides the ultimate juicy crunch, but in a pinch, you can use well-drained canned or thawed frozen corn. Sauté it in a hot skillet until lightly toasted to mimic that signature grilled flavor before assembling the salad.
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Is there a dairy-free version of this salad?
Yes! Simply swap the cotija for your favorite vegan cheese crumble, or omit it entirely for a fresh grilled corn salad that’s still full of flavor, color, and tang.
Final Thoughts
If you’re searching for a dish that celebrates sunshine, togetherness, and bold flavors, this Grilled Corn Salad with Cotija is your answer. There’s just something joyful about sharing a mound of these summery kernels topped with zesty lime at a crowded table—don’t be surprised if you find yourself making it all season long!
Print
Grilled Corn Salad with Cotija Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Grilled Corn Salad with Cotija is a delightful mix of smoky grilled corn, creamy cotija cheese, and zesty seasonings. It’s a perfect side dish for summer cookouts or a light lunch option.
Ingredients
Grilled Corn Salad:
- 6 large ears of corn (or 7 medium, approximately 6 cups)
- 1/4 cup chopped scallions
- 2 tablespoons extra virgin olive oil
Additional Ingredients:
- 1/2 cup queso Cotija (crumbled)
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon Tajin, Chili Lime Seasoning, or Trader Joe’s Everything But the Elote seasoning (plus more for topping)
- 1/4 teaspoon kosher salt
- Lime wedges (optional for serving)
Instructions
- Prep the Corn: Set the grill to medium-high. Husk the corn.
- Prepare the Salad: Cut the kernels off the cobs and place them in a medium salad bowl. Add scallions and cotija cheese. Drizzle with olive oil and toss.
- Season the Salad: Sprinkle with tajin (or seasoning of choice), cilantro, and toss again. Adjust salt and pepper to taste.
- Serve: Top with more seasoning and fresh lime wedges if desired.
Grill for 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board to cool.
Nutrition
- Serving Size: 3/4 cup
- Calories: 117 kcal
- Sugar: 4g
- Sodium: 211mg
- Fat: 6.5g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 7.5mg
