Name: Grilled Mexican Corn Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 tablespoons olive oil; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.25 tsp salt; 4 ears grilled corn; 3 limes juiced; 0.5 cup red onion; 0.5 cup cilantro; 0.333 cup cotija cheese

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Grilled Mexican Corn Salad

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Combine 1 tablespoon of the olive oil, ground cumin, smoked paprika and salt in a small bowl. Rub the ears of corn with olive oil mixture.

Grill the corn following the instructions in my Grilled Corn on the Cob post. Remove from heat and let stand until cool enough to handle.

Place the corn on a cutting board and cut the kernels from the cob and place in a medium bowl. Add the remaining olive oil, lime juice, red onion, cilantro and cotija cheese, and toss until well combined. Taste and adjust the seasoning as necessary. Serve and enjoy!

Nutrition

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Tips & Tricks (5)

Char for Sweetness 🔥
Grill corn directly over high heat until dark charred spots appear on all sides—this caramelization intensifies the natural sweetness and adds depth to your salad.
Cotija Crumbling Technique 🧀
Crumble cotija cheese by hand just before serving rather than in advance; this preserves its crumbly texture and prevents it from compacting or becoming dense.
Lime Juice Timing ⏱️
Add fresh lime juice to warm corn immediately after grilling so it absorbs the acidic flavor, then let the salad rest 15 minutes before adding delicate cilantro to maintain its vibrant color.
Red Onion Mellowing 🧅
Thinly slice red onion and briefly soak it in ice water for 5-10 minutes to reduce harsh bite while maintaining its crisp texture and beautiful color contrast.
Spice Blooming in Oil 🌶️
Toast ground cumin and smoked paprika in warm olive oil for 30 seconds before drizzling onto the salad to unlock their aromatic oils and create a more cohesive, flavorful dressing.