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Flavorful Grilled Corn Salad Mexican Street Style Recipe Easy and Best

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A smoky, spicy, and tangy grilled corn salad inspired by Mexican street food, perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1/2 cup mayonnaise
  • Juice of 2 limes (freshly squeezed)
  • 1 teaspoon chili powder (Ancho chili powder recommended)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 2 stalks green onion, thinly sliced
  • Salt and black pepper to taste
  • Optional: drizzle of hot sauce or sprinkle of Tajín

Instructions

  1. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  2. Brush each ear of corn with olive oil on all sides.
  3. Place the corn on the grill and cook, turning every 2-3 minutes, until kernels are tender and charred, about 10-12 minutes.
  4. Remove the corn from the grill and let cool for about 5 minutes.
  5. Cut the kernels off the cob using a sharp knife, holding the ear upright on a cutting board.
  6. In a mixing bowl, combine mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and black pepper; stir until smooth.
  7. Add grilled corn kernels, cotija cheese, cilantro, and green onions to the bowl; gently fold to combine.
  8. Transfer salad to a serving bowl and sprinkle with extra cotija cheese or Tajín if desired.
  9. Serve immediately or chill for 10-15 minutes to let flavors meld.

Notes

If grilled corn is dry, add a splash of water or more lime juice to restore juiciness. Let salad rest for deeper flavor. Use vegan mayo and omit cheese for a vegan version. Grill corn carefully to avoid burning.

Nutrition

Keywords: grilled corn salad, Mexican street corn, cotija cheese salad, summer side dish, easy corn salad, smoky corn salad

Find it online: https://atomicbite.com/flavorful-grilled-corn-salad-mexican-street-style-recipe-easy-and-best/