This salad was made with mayo, lime, and cotija cheese and was inspired by recipes I’ve seen for grilled Mexican corn on the cob. It has been modified for people who don’t like corn on the cob and to save time (and grill space) while having a barbecue. Served chilled or at room temperature.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ears corn, with husks
- ½ lime, juiced, or more to taste
- ½ teaspoon chili powder
- 5 ounces crumbled cotija cheese
- ¼ cup packed chopped fresh cilantro
- 4 tablespoons mayonnaise
- 1 pinch ground black pepper to taste
- 1 pinch salt to taste
Instructions
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
- Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
- I’ve used a good feta cheese when I couldn’t find cotija. Paprika can be used in place of chili powder.
- You can soak the corn in the husks if you want; I don’t normally soak them.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 358 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was a hit at the family picnic! Tripled the recipe. No one liked it more than my husband. Thanks for posting!
I made this to take to my son’s BBQ cookout…delicious. Since I live in a condo and don’t have a grill I substituted 2-9oz pkgs frozen Green Giant Honey Roasted Sweet Corn (w/red and green peppers). I cooked them according to pkg directions then drained them and let it cool before adding other ingredients. I also could not find cotija cheese so I used shredded queso cheese. It was a hit!
We liked this recipe, it’s like a Mexican street corner corn on the Cobb but in a salad presentation.
I served this to a family of seven and everyone one loved it and raved about It! I made it exactly as the recipe stated and it was fantastic! Thanks for sharing your recipe!
This is a great summer side dish. We didn’t change a thing (though I eyeballed the cheese and may have added more than the recipe called for). My husband doesn’t like to eat corn while it is on the cob, so this “off-the-cob” salad was great. I think it would make a great side to bring to a cookout.
I loved this recipe. I added garlic and I used half mayo half sour cream. I will make it again, it was a hit at the table
I love this salad! Can’t get enough of it!!! I’ve made the recipe with no changes, and it’s wonderful. It’s also super forgiving in terms of the spices you use – I’ve substituted and winged it with spices since making it the first time, and it’s been great every time! Thank you!
Hubby didn’t want to use the grill the day I planned this – no worries – I wrapped the husked ears in foil and roasted them in the oven. The store I shopped for grocery pickup had a limited selection of cheese (hence, no cotija); but I did get crumbly Queso cheese (the one shaped in a round). This was really yummy. Second helpings ??
Very good as good as the street vendors, and that says a lot.
Everything was coming together nicely until that 4th tablespoon of mayo went in. It was way to overdressed and took away from the corn which should be the star. I’m still giving this 4 stars because if the mayo was reduced, the other ingredients were spot on. I’ll start with 2 tablespoons next time and go from there. Also make sure to pull the husk down to expose some of the corn so that you get that grilled char on it.