A Mexican-inspired grilled corn salad made with grilled summer corn, Tajin (chili-lime dressing) and cotija cheese, only made lighter without the mayonnaise.

Grilled Corn Salad with Cotija

If you need some easy side dishes this summer, you’ll love this Grilled Corn Salad with CotijaInspired by elote, Mexican grilled corn on the cob covered with mayonnaise and topped with paprika, lime juice and cheese. For this Mexican Street Corn Salad, I removed the cobs, left out the mayo, and mixed everything together for a light summer side dish. Perfect with air fryer salmon, grilled chicken, shrimp, fish, rice, and more, this dish is the perfect side dish to any summer BBQ. If Mediterranean flavors are your thing, you might like this Grilled Corn Salad with Feta and Mint, or try this Corn Salad with Avocado and Tomatoes.

Ingredients for Grilled Corn Salad:

This healthy Mexican corn salad uses all the ingredients in elote, but without the mayonnaise.

• corn on the cob – Grilling peeled corn directly on the grill creates a charred, smoky flavor that enhances this salad. If you want to use frozen, that’s fine.
• Chives – Any onion can be used here, but I like scallions in salads. You can also use red onions or chives.
• Cotija cheese – cotija is usually served on elote, you can also use grated queso fresco or feta cheese if you prefer.
• coriander – for freshness, though you can substitute chives if you hate the taste.
• Chili Lime Dressing – Like Tajin or Trader Joe’s Everything But The Elote Seasoning
• lime wedgeUse to squeeze over salads for tang and sourdough.

frequently asked questions

Can corn salad be grilled ahead of time?

Yes, you can prepare your corn ahead of time. You can shell, grill and remove the kernels from the cob the day before making the salad.

How do you get the corn off the cob?

I recommend placing the cobs on a clean dish towel so they stand upright. Then cut off the kernels with a knife. The towel will catch all the kernels and dump them all into the bowl.

How to Grill Corn for Salad

1. To grill corn for this salad, first remove the husks and heat the grill to medium-high heat.
2. Then grill the corn for 10 to 12 minutes, turning the cob so that all sides touch the grill.
3. Once they are charred, remove the corn from the grill to cool.

If you don’t have a grill, you can cook corn in a skillet on the stove in the same way.

How to Make Corn Salad

1. After the corn is roasted and cooled, remove the kernels from the cob. The easiest way to do this is to place the corn on the cob in a large bowl and use a sharp knife to cut the kernels off.
2. Add scallions and cotija to a bowl with corn and drizzle with olive oil.
3. Add the tagine, cilantro, salt and pepper.
4. Sprinkle more Tajin and lime wedges on top if desired. Leftovers will keep for up to four days in the refrigerator.

Variety:

• cheese – Sub queso fresco or feta for cotija.
• No BBQ, no problem! If you don’t have a grill, you can use a baking sheet. If you are making this salad when corn is not in season, you can use frozen corn.
• onion – Swap scallions or chives for red onions.
• Add to: Add diced avocado, tomatoes, canned black beans, or chopped jalapenos to taste.

More Summer Corn Salad Recipes You’ll Love:

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