Description
This Mexican Corn Salad bursts with the smoky sweetness of grilled corn, tangy lime, and crumbly Cotija cheese. A vibrant, make-ahead dish perfect for weeknights or casual gatherings, it offers bold flavor and customizable options for a light yet satisfying meal.
Ingredients
3 to 4 cups corn, fresh/grilled, boiled or canned (drained)
1 cup cherry tomatoes, halved
1 medium red bell pepper, diced
1/2 cup red onion, chopped
1 jalapeño, minced (optional; remove seeds for mildness)
1/4 cup chopped cilantro or parsley
1/4 cup olive oil
2 tbsp freshly squeezed lime juice
1 tsp honey
1/2 cup crumbled Cotija cheese, or crumbled feta as substitute
Instructions
For grilled corn: Shuck corn, brush with oil, and grill for 15 to 20 minutes, turning occasionally until charred. Cut kernels from cobs.
For boiled corn: Bring salted water to a boil. Submerge corn and cook for 3 to 4 minutes. Cool and cut kernels.
For canned corn: Drain and steam for 2 minutes.
In a large bowl, add corn, cherry tomatoes, bell pepper, red onion, jalapeño, and cilantro (or parsley). Toss gently to combine.
Pat dry any excess moisture from the vegetables to avoid sogginess.
In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper until emulsified.
Taste and adjust the seasoning as needed.
Add the dressing to the salad and toss to coat evenly.
Top with crumbled Cotija cheese before serving.
Notes
For a meal in 15 minutes, use canned or boil corn.
Swap canned chicken or chickpeas for added protein.
Store leftovers in an airtight container in the refrigerator for up to two days.
- Prep Time: 10
- Cook Time: 15
- Category: LUNCH
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg