Description
A vibrant, smoky salad with grilled corn, zesty lime dressing, and creamy textures. Combining tangy lime, spicy jalapeño, fresh cilantro, and crumbled cotija cheese, this dish is a refreshing and hearty celebration of Mexican flavors, perfect as a side or light meal.
Ingredients
6 fresh sweet corn ears, husked and cleaned
1/4 cup olive oil
1 jalapeño pepper, seeds removed and diced
1/2 cup red onion, finely chopped
1/2 avocado, peeled and diced
1/2 cup fresh cilantro, finely chopped
2 ounces cotija cheese, finely crumbled (plus extra for garnish)
2 tablespoons mayonnaise
1 tablespoon fresh lime juice
2 cloves garlic, minced
1/4 teaspoon ground cumin
Salt and ground black pepper, to taste
Instructions
Preheat grill to medium heat and lightly oil grill grates.
Brush corn ears with olive oil and place on the grill.
Cook corn, turning occasionally, until tender with visible char marks (about 15 minutes).
Remove from grill and let cool slightly, then cut kernels off the cob into a large bowl.
Add diced jalapeño, red onion, avocado, cilantro, crumbled cotija cheese, mayonnaise, lime juice, minced garlic, and ground cumin to the bowl.
Mix gently with a rubber spatula until well combined. Season with salt and pepper to taste.
Chill briefly before serving or serve at room temperature for a bolder flavor.
Garnish extra cotija cheese and lime wedges before serving.
Notes
Remove jalapeño seeds and membrane if a milder heat is preferred.
If unavailable, cotija can be substituted with feta cheese (ensure it’s halal/cow milk based).
Grill corncobs on an electric griddle or use a broiler as an alternative.
Salad stores well in an airtight container in the fridge for 1-2 days (omit avocado when storing).
- Prep Time: 15
- Cook Time: 15
- Category: Salads
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 13mg