Mexican-inspired Grilled Corn Salad made with grilled summer time corn, Tajin (chili-lime seasoning) and cotija cheese, solely made lighter with no mayo.
Grilled Corn Salad with Cotija
For those who want some simple aspect dishes to make this summer time, you’ll love this Grilled Corn Salad with Cotija. It’s impressed by elote, Mexican grilled corn on the cob coated in mayo and topped with chili powder, lime juice, and cheese. For this Mexican road corn salad, I take the corn off the cob, skip the mayonnaise, and blend every thing collectively for a lightweight summer time aspect dish. This dish is nice with air fryer salmon, grilled rooster, shrimp, fish, rice, and so on., making it the proper aspect for any summer time BBQ. For those who desire Mediterranean flavors, you may like this Grilled Corn Salad with Feta and Mint or do this Corn Salad with Avocado and Tomatoes.
Substances to make grilled corn salad:
This wholesome Mexican corn salad makes use of all of the components of elote however with out the mayo.
- Corn on the cob – grill peeled corn instantly on the grill for a charred, smokey taste that elevates this salad. If you wish to use frozen, that might be high quality.
- Scallions – any onion works right here however I really like scallions on this salad. It’s also possible to use purple onion, or chives.
- Cotija cheese – cotija is often used on elote, you may as well use crumbled queso fresco or feta cheese for those who desire.
- Cilantro – for freshness, though for those who detest the flavour you should utilize chives on their place.
- Chili-lime seasoning – like Tajin or Dealer Joe’s All the pieces However The Elote Seasoning
- Lime wedges, for serving which get squeezed over the salad for tang and acid.
Often Requested Questions
Are you able to grill corn upfront for corn salad?
Sure, you’ll be able to prep your corn upfront. You possibly can husk, grill, and take away the kernels from the cob the day earlier than making the salad.
How do you take away the corn from the cobb?
I recommend putting the corn cobb on a clear dish towel holding it upright. Then use a knife to chop the kernels off. The towel will catch all of the kernels, then pour all of them right into a bowl.
How you can Grill Corn for Salad
- To grill the corn for this salad, begin by eradicating the husks and heating your grill to medium-high.
- Then grill the corn for 10 to 12 minutes, turning the cobs so that every one sides contact the grill.
- As soon as they’re charred in spots, take away the corn from the grill to chill.
For those who don’t have a grill, you’ll be able to prepare dinner your corn in a skillet on the range utilizing the identical technique.
How you can Make Corn Salad
- After the corn has been grilled and has cooled, take away the kernels from the cob. The simplest method is to face the cob up in a big bowl and use a pointy knife to slice the kernels off.
- Add the scallions and cotija to the bowl with the corn and drizzle with olive oil.
- Stir within the Tajin, cilantro, salt and pepper.
- Serve topped with with extra Tajin sprinkled on prime and lime wedges, if desired. Leftovers will final within the fridge for as much as 4 days.
Variations:
- Cheese – Sub queso fresco or feta for cotija.
- No grill, no drawback! You should use a grill pan for those who don’t have a grill. For those who’re making this salad when corn isn’t in season, you should utilize frozen corn.
- Onions – Swap scallions or chives for purple onion.
- Add ons: Add diced avocado, tomato, canned black beans or chopped jalapeno, for spice.
Extra Summer season Corn Salad Recipes You’ll Love:
Yield: 8 servings
Serving Measurement: 3 /4 cup
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Set the grill to medium-high. Husk the corn.
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Grill 10 to 12 minutes, turning usually, till charred in spots. Switch to a reducing board and put aside to chill.
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Lower the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.
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Add the tajin (chili lime seasoning), cilantro and toss once more. Style for salt and pepper and regulate as wanted.
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Serve topped with extra chili lime seasoning and recent lime wedges if desired.
Final Step:
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Serving: 3 /4 cup, Energy: 117 kcal, Carbohydrates: 13 g, Protein: 4 g, Fats: 6.5 g, Saturated Fats: 2 g, Ldl cholesterol: 7.5 mg, Sodium: 211 mg, Fiber: 1.5 g, Sugar: 4 g
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