Mexican-inspired grilled corn salad with cotija

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This Mexican-inspired grilled corn salad is made with grilled summer time corn, tajine (chili and lime seasoning) and cotija cheese, simply lighter with out the mayonnaise.

Grilled corn salad with cojita
Grilled corn salad with cotija

In the event you want some simple aspect dishes to make this summer time, you will love this Grilled corn salad with cotija. It is impressed by Mexican grilled corn on the cob slathered with mayonnaise and topped with chili powder, lime juice, and cheese. For this Mexican Corn Salad, I take away the corn from the cob, discard the mayonnaise, and blend every thing collectively for a light-weight summer time aspect dish. This dish is nice with air fryer salmon, grilled rooster, shrimp, fish, rice, and so forth., making it the right aspect for any summer time BBQ. In the event you favor Mediterranean flavors, you would possibly just like the grilled corn salad with feta and mint or attempt the corn salad with avocado and tomatoes.

Grilled corn

Elements for getting ready grilled corn salad:

This wholesome Mexican corn salad makes use of all of the elements of Elote however with out the mayonnaise.

  • Corn within the cup – Grill the husked corn straight on the grill for a smoky, charred taste that elevates this salad. If you wish to use frozen, that might be fantastic.
  • inexperienced onion – Any onion works right here, however I really like inexperienced onions on this salad. You may as well use pink onions or chives.
  • Cotija cheese – Cotija is often utilized in elote, you may as well use queso fresco or crumbled feta in the event you favor.
  • coriander – For freshness, however in the event you hate the flavour you should use chives as an alternative.
  • Chili and lemon seasoning – Like Tajin or Dealer Joe’s Every thing Besides The Elote Seasoning
  • Lemon wedgesTo serve squeezed over a tang and citrus salad.

Often requested questions

Are you able to grill corn prematurely for corn salad?

Sure, you possibly can put together your corn prematurely. You’ll be able to peel, grill, and take away the kernels from the cob the day earlier than getting ready the salad.

How do you take away corn from the cob?

I recommend putting the corn cob on a clear dish towel and conserving it upright. Then use a knife to chop the kernels. The towel will catch all of the grains, after which you’ll pour all of them right into a bowl.

Methods to grill corn for salad

  1. To grill the corn for this salad, begin by eradicating the husks and preheating the grill to medium-high.
  2. Then grill the corn for 10 to 12 minutes, turning the cobs so that each one sides are touching the grill.
  3. As soon as the spots are charred, take away the corn from the grill to chill.

If you do not have a grill, you possibly can cook dinner corn in a skillet on the range utilizing the identical methodology.

Methods to make corn salad

  1. After the corn is grilled and cooled, take away the kernel from the cob. The simplest method is to position the cob in a big bowl and use a pointy knife to chop the cob.
  2. Add the inexperienced onions and cotija to the corn bowl and drizzle with olive oil.
  3. Add tagine, coriander, salt and pepper.
  4. Serve with extra tagine sprinkled on prime and lemon slices, if desired. Leftovers will maintain within the fridge for as much as 4 days.

Variations:

  • Cheese – Sub queso fresco or feta for cotija.
  • No grill, no downside! You should utilize a grill pan if you do not have a grill. In case you are making this salad when corn will not be in season, you should use frozen corn.
  • onion – Change inexperienced onions or chives with pink onions.
  • Extras: Add diced avocado, tomatoes, canned black beans, or chopped jalapeno for seasoning.

How to make grilled corn salad

Mexican grilled corn salad with cojita

Extra summer time corn salad recipes you will love:

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to equip: 15 minutes

Cook dinner: 15 minutes

the overall: 30 minutes

fruit: 8 Shares

Serving Dimension: 3 /4 cup

  • Set the grill to medium-high. Corn husk.

  • Grill for 10 to 12 minutes, turning often, till charred in spots. Switch it to a chopping board and go away it apart to chill.

  • Lower the kernel from the cup. Place corn, inexperienced onions, and cotija cheese in a medium salad bowl. Drizzle with olive oil and toss.

  • Add the tagine (chili lemon seasoning), coriander and stir once more. Style for salt and pepper and alter as wanted.

  • Serve with extra spicy lemon seasoning and recent lemon slices if desired.

The final step:

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service: 3 /4 cup, Energy: 117 Energy, Carbohydrates: 13 g, protein: 4 g, fats: 6.5 g, Saturated fats: 2 g, Ldl cholesterol: 7.5 mg, sodium: 211 mg, Fiber: 1.5 g, sugar: 4 g

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