Description
A vibrant Mexican-American corn salad with grilled kernels, citrus vinaigrette, and Cotija cheese. Charred sweetness, lime brightness, and subtle heat make this a quick, crowd-pleasing summer dish perfect for busy weeknights.
Ingredients
Boiled/Grilled Corn 3-4 cups
Cherry Tomatoes 1 cup
Red Bell Pepper 1 medium
Red Onion 1/2 cup
Jalapeño 1 small
Cilantro 1/4 cup
Olive Oil 1/2 cup
Lime Juice 2 tbsp
Honey 1 tsp
Salt to taste
Black Pepper to taste
Cotija Cheese 1/2 cup
Instructions
Preheat grill to 375°F (190°C)
Remove husks from corn, brush 1 tbsp olive oil on cobs
Grill corn 10-12 minutes, rotating for even char
Let cool, then cut kernels off cobs
Chop red onion and soak in water 10 minutes to reduce bite
Dice red bell pepper
Halve cherry tomatoes
Finely mince jalapeño and cilantro
In a jar, combine remaining 1/3 cup olive oil, lime juice, honey, salt, and pepper
Shake until emulsified
In a large bowl, mix grilled corn, tomatoes, red onion, red bell pepper, jalapeño, and cilantro
Pour vinaigrette over salad and toss gently
Top with crumbled Cotija cheese before serving
Notes
Use canned drained corn for 15-minute shortcut
Swap parsley for cilantro if preferred
Feta crumbles work as Cotija substitute
Soaking onion is crucial for balanced flavor
Adjust honey to taste depending on corn sweetness
Store in fridge up to 2 days
- Prep Time: 10
- Cook Time: 15
- Category: LUNCH
- Method: Grilling
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1/4 of total salad
- Calories: 320
- Sugar: 8g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 35mg