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Fresh Grilled Corn Salad Recipe with Cotija Cheese Easy and Perfect for Summer

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A bright, tangy, and smoky fresh grilled corn salad tossed with cotija cheese, lime juice, and fresh herbs. Perfect for summer gatherings and quick to prepare.

Ingredients

Scale
  • 4 ears fresh corn on the cob, husked and cleaned
  • 1 cup cotija cheese, crumbled
  • Juice of 2 fresh limes
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup red onion, finely diced
  • 1 small jalapeño, deseeded and minced (optional)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat your grill to medium-high, around 400°F (205°C).
  2. Husk and clean 4 ears of fresh corn. Optionally, pull back husks without removing them, remove silk, then fold husks back for lighter grill; otherwise grill naked for direct char.
  3. Place ears directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes until kernels are tender and have char marks.
  4. Transfer corn to a plate and let cool for about 5 minutes.
  5. Stand each ear upright on a cutting board and carefully slice down with a sharp knife to cut kernels off the cob.
  6. In a large mixing bowl, combine grilled corn kernels, 1/4 cup finely diced red onion, 1 minced jalapeño (optional), and 1/4 cup chopped fresh cilantro.
  7. Drizzle 2 tablespoons extra virgin olive oil and squeeze juice from 2 fresh limes over the mixture. Sprinkle 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and season with salt and freshly ground black pepper to taste.
  8. Toss gently until well combined and the lime and spices coat the corn evenly.
  9. Sprinkle 1 cup crumbled cotija cheese over the salad and fold lightly so some cheese melts slightly from the warm corn.
  10. Give a final stir and adjust seasoning if needed.
  11. Transfer to a serving bowl and garnish with extra cilantro if desired. Serve warm or at room temperature.

Notes

If you don’t have a grill, use a broiler or a non-stick skillet to toast the corn kernels. Adjust salt carefully due to cotija cheese’s saltiness. Jalapeño is optional for heat. For crunch, add toasted pepitas or chopped roasted peanuts before serving. Salad is best served warm or at room temperature and keeps well refrigerated for up to 3 days.

Nutrition

Keywords: grilled corn salad, cotija cheese, summer salad, easy side dish, lime, cilantro, smoky corn, BBQ side

Find it online: https://perkypan.com/fresh-grilled-corn-salad-recipe-with-cotija-cheese-easy-and-perfect-for-summer/