Grilled Mexican Street Corn Salad
Prep time
Cook time
Total time
Grilled Mexican Street Corn Salad is authentic Mexican street corn in salad form, so you can load it with even more fixin's, and it's faster and easier to eat! It's perfect for your next summer barbecue.
Serves: 4-6 servings
  • 4 ears of corn, husks and silks removed (about 2 cups)
  • 1 tablespoon paprika (depending on how spicy you want your corn)
  • Juice of 1-2 limes*
  • 2 tablespoons canola oil
  • ¼ cup chopped red onion
  • 2 tablespoons chopped cilantro
  • ⅓ cup cotija or feta cheese
  • salt and pepper, to taste
  1. Preheat the grill to medium high. Rub the ears of corn with the paprika, then place on the grill. Grill for about 15-20 minutes, turning about every 4 minutes, or until nicely charred. Remove from heat and let stand until cool enough to handle.
  2. Place the corn on a cutting board one ear at a time, and place on it's side. Using a sharp knife, cut the kernels from the top down on one side, then turn and continue removing the kernels until all of them have been removed. Place the corn in a medium bowl.
  3. Add the lime juice, canola oil, red onion, chopped cilantro, cotija cheese, salt and pepper, to taste, and toss until well combined. Taste and adjust the seasoning as necessary. Serve, and enjoy!
*I suggest starting with the juice of 1 lime and adding more if desired.
Recipe by Flavor the Moments.
Recipe by Flavor the Moments at