Fresh Grilled Corn Salad with Cotija and Zesty Lime Crema
A quick and flavorful summer salad featuring smoky grilled corn, tangy cotija cheese, and a creamy, zesty lime crema with a hint of jalapeño heat.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 4 ears fresh corn, husked
- ½ cup cotija cheese, crumbled
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- Juice and zest of 2 limes
- 1 small jalapeño, seeded and finely chopped (optional)
- ¼ cup fresh cilantro, chopped
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
Instructions
- Preheat the grill or grill pan to medium-high heat (about 400°F).
- Grill the husked corn ears directly on the grates, turning every 2-3 minutes until evenly charred, about 10-12 minutes.
- Let the corn cool slightly, then carefully cut the kernels off the cob into a large mixing bowl.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, jalapeño (if using), smoked paprika, salt, and pepper until smooth.
- Pour the lime crema over the grilled corn kernels and stir gently to coat evenly.
- Fold in the crumbled cotija cheese and chopped cilantro.
- Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.
- Serve slightly warm or at room temperature.
Notes
Grill corn a day ahead and store in the fridge; add lime crema and cotija cheese just before serving to keep salad fresh. Adjust jalapeño amount to control spice level. For dairy-free, use vegan mayo and sour cream and omit or substitute cheese.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 180
- Fat: 8
- Carbohydrates: 20
- Protein: 5
Keywords: grilled corn salad, cotija cheese, lime crema, summer salad, easy side dish, barbecue side, fresh corn salad