Description
This Chili-Lime Grilled Corn Salad is a vibrant, smoky side dish perfect for summer gatherings. Fresh corn is grilled to perfection, then tossed with a creamy, tangy dressing featuring lime, chili powder, and cotija cheese, delivering classic Mexican street corn flavors in a fresh salad form.
Ingredients
Scale
Corn and Seasoning
- 4 ears of fresh corn, husked
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Dressing
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- Juice of 1 lime
- 1/2 teaspoon lime zest
- Pinch of salt
Salad Mix-Ins
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled cotija cheese (or feta)
- 1/4 cup finely diced red onion
- 1 small jalapeño, finely chopped (optional)
- Extra lime wedges for serving
Instructions
- Preheat and Prepare Corn: Preheat your grill to medium-high heat. Brush the husked corn ears with olive oil, then sprinkle evenly with chili powder, smoked paprika, salt, and pepper. This step ensures the corn has a flavorful, smoky crust once grilled.
- Grill the Corn: Place the seasoned corn on the grill. Cook for 8 to 10 minutes, turning occasionally to char all sides evenly, until the kernels are tender and have visible grill marks. Remove the corn from the grill and allow it to cool slightly for easier handling.
- Cut the Kernels: Once the corn is cool enough to handle, carefully slice the kernels off the cobs using a sharp knife. Transfer these kernels to a large mixing bowl as the salad base.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, and a pinch of salt. This creamy lime dressing adds brightness and balances the smoky, spicy flavors.
- Toss the Salad: Pour the dressing over the grilled corn kernels and toss gently to coat everything evenly. Add chopped cilantro, crumbled cotija cheese, diced red onion, and jalapeño if using. Mix carefully to combine all ingredients without mashing the kernels.
- Chill and Serve: You can serve the salad immediately or chill it in the refrigerator for 15 to 20 minutes to let the flavors meld. Garnish with extra lime wedges when serving for an added citrus kick.
Notes
- This salad can be served warm or cold depending on your preference.
- Increase the jalapeño quantity or add hot sauce if you prefer more heat.
- Frozen grilled corn can be used as a convenient alternative when fresh corn is not available.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican-American
