Grilled Mexican Corn Salad is packed with sweet, smoky charred corn and is bursting with fresh flavor. It's a versatile, easy side dish that's perfect for picnics and barbecues!
4 earsgrilled cornsee my post on grilled corn on the cob and grill with husk off for maximum char; you will have about 4 cups of corn
3limesjuiced
1/2cupchopped red onion
1/2cupchopped cilantro
1/3cupcotija cheesemay be substituted with feta cheese
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!
Notes
Pro tip: While fresh corn is definitely the best for this recipe, frozen corn may also be used. Thaw frozen corn and blot dry with paper towels. Cook in a large skillet (cast iron works very well!) with 1 tablespoon olive oil over medium heat until cooked through and slightly charred, about 5 minutes.
Grill the corn up to 2 days in advance and assemble the salad when you're ready to serve.
Store leftover salad in an air tight container in the refrigerator for up to 3 days.
Change things up by adding avocado, or toss with mayo or crema for a more traditional Mexican street corn salad!