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Charred Grilled Corn Salad

Sweet corn charred on the grill and tossed with a creamy lime dressing, cotija cheese, and cilantro — street corn flavor in an easy shareable salad.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the salad
  • 6 ears fresh corn husks removed
  • 1 tbsp olive oil for brushing
  • 1/2 cup cotija cheese crumbled, plus more for topping
  • 1/3 cup red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1 jalapeño seeded and minced, optional
For the dressing
  • 1/3 cup mayonnaise
  • 2 tbsp sour cream
  • 2 limes juiced, about 1/4 cup
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt

Method
 

  1. Heat the grill to high, about 450°F. Brush the corn lightly with olive oil.
  2. Grill the corn directly on the grates, turning every 3 minutes, for 10 to 12 minutes total, until you have plenty of blackened, charred spots. Set aside to cool for 10 minutes.
  3. While the corn cools, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt in a large bowl.
  4. Stand each cob upright in a wide bowl and slice downward with a sharp knife to cut off the kernels.
  5. Add the warm kernels, red onion, jalapeño if using, and most of the cilantro and cotija to the dressing. Toss well.
  6. Top with the remaining cotija and cilantro. Serve warm or at room temperature.