Print

Grilled Corn Salad with Cotija Cheese

Grilled Corn Salad with Cotija Cheese
Print Recipe

This vibrant Grilled Corn Salad with Cotija Cheese features smoky, sweet grilled corn combined with crunchy, colorful vegetables and tangy, crumbly Cotija cheese. A fresh, flavorful dish that’s quick to prepare, perfect as a side or light meal for summer gatherings, BBQs, or busy weeknights.

Ingredients

Scale

Main Ingredients

  • 4 ears fresh corn on the cob, husked
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, minced
  • 1 lime, juiced (about 2 tablespoons fresh lime juice)
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste

Optional Ingredients

  • 1 jalapeño, minced (optional, for heat)
  • 1 avocado, diced (optional)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/2 cup black beans, rinsed and drained (optional)
  • Toasted nuts or seeds (optional, for vegan variation)

Instructions

  1. Prepare and Grill the Corn: Husk the fresh corn cobs and brush them lightly with olive oil. Heat your grill to medium-high and cook the corn until it develops beautiful char marks all over, turning occasionally—about 10 minutes. This grilled corn forms the smoky, sweet base of the salad.
  2. Chop the Veggies: While the corn cools, finely dice the red bell pepper and red onion. Mince the fresh cilantro and, if using, the jalapeño for a bit of heat. These ingredients add layers of crunch, color, and flavor to balance the corn’s sweetness.
  3. Cut the Kernels Off the Cob: Once the corn is cool enough to handle, hold each cob upright on a cutting board and carefully slice the kernels off with a sharp knife. The kernels are the main component of the salad.
  4. Combine All Ingredients: In a large bowl, toss the grilled corn kernels with the diced vegetables, minced cilantro, olive oil, and fresh lime juice. Season with salt and black pepper to taste. Gently crumble Cotija cheese over the top and give everything a light toss to keep the cheese visible and maintain its salty pops.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature. Garnish with extra Cotija cheese, chopped cilantro, and lime wedges if desired.

Notes

  • Choose fresh corn with bright green husks and moist silk for the sweetest flavor.
  • Do not overcook the corn; perfect grill marks add smoky flavor without drying out kernels.
  • Use fresh lime juice for the best bright acidity; bottled lime juice lacks freshness.
  • Salt the salad at the end to prevent vegetables from releasing water and diluting flavors.
  • Chilling before serving enhances the refreshing taste and allows flavors to harmonize.
  • This salad keeps in the refrigerator for up to two days in an airtight container but is best enjoyed fresh.
  • Do not freeze the salad as vegetables and cheese do not freeze well and become watery upon thawing.
  • Serve cold or at room temperature; reheating is not recommended to preserve texture and freshness.

Nutrition

Keywords: grilled corn salad, cotija cheese salad, summer salad, BBQ side dish, Mexican salad, grilled vegetables, fresh corn salad, quick salad recipe, light meal

Find it online: https://linacorner.com/grilled-corn-salad-with-cotija-cheese/