Grilled Corn Salad with Cotija Recipe

Welcome to your new summer obsession: Grilled Corn Salad with Cotija! This vibrant, smoky salad captures the best flavors of the season—sweet grilled corn, salty Cotija cheese, zippy lime, and a hint of chili spice—making it utterly irresistible at any table.

Ingredients You’ll Need

The magic of Grilled Corn Salad with Cotija lies in just a handful of simple, ultra-fresh ingredients. Each one brings something special: smoky-sweet corn, tangy cheese, zesty seasoning, and a punch of herbs that make every bite sing.

• Fresh corn on the cob: Nothing beats the juicy sweetness and caramelized char you get from grilling ears of corn.
• Scallions: They add a mild onion bite and gorgeous green color for freshness in every forkful.
• Extra virgin olive oil: A drizzle keeps things luscious, tying the flavors together with a subtle richness.
• Queso Cotija cheese: This crumbly Mexican cheese brings a savory, salty contrast that perfectly balances the sweetness of the corn.
• Fresh cilantro: Chopped cilantro delivers herbal brightness and essential color—don’t skip it unless you’re a cilantro avoider.
• Tajin (or similar chili lime seasoning): The signature tangy, citrusy kick makes the salad pop and can be adjusted to your heat preference.
• Kosher salt: Just a pinch enhances all the flavors and ties everything together.
• Lime wedges (optional): For a final squeeze of fresh, zingy goodness right before serving.

Variations

One of the most delightful things about Grilled Corn Salad with Cotija is just how easy it is to riff on. Whatever you have on hand or love most, you can tailor this salad to fit your cravings, dietary needs, or whatever’s in your fridge.

• Vegan version: Swap Cotija for a dairy-free cheese or sprinkle in some nutritional yeast for that irresistible savory note.
• Add creamy elements: Toss in ripe diced avocado for buttery texture and an extra layer of flavor.
• Punch it up with spice: Mix in finely diced jalapeño or serrano for those who love a bold, spicy kick.
• Use frozen or canned corn: In a pinch, you can char frozen or canned corn in a skillet for a quick, off-season adaptation.
• Try different cheeses: Feta makes a tangy stand-in, or crumble in queso fresco for a milder flavor.

How to Make Grilled Corn Salad with Cotija

Step 1: Fire Up and Prepare the Corn

Set your grill to medium-high heat and husk the corn. As you peel away the husks and silk, you’ll start to smell the fresh, grassy sweetness—this is where summer really begins! Make sure the corn is dry before grilling so you get those irresistible charred marks.

Step 2: Grill Until Perfectly Charred

Place the corn directly on the grill grates and cook for 10 to 12 minutes, turning every couple of minutes to ensure all sides get deliciously blistered and golden. You’re looking for deep charred spots—the kind that brings out the corn’s natural sweetness and adds that signature smokiness to your salad.

Step 3: Cool and Cut the Kernels

Once the ears are grilled to perfection, let them cool on a cutting board. When they’re cool enough to handle, carefully slice the kernels off each cob. A sharp knife and a steady hand make this step easy and surprisingly therapeutic—just watch your fingers!

Step 4: Toss Everything Together

Transfer the kernels to a medium salad bowl and add the chopped scallions and Cotija cheese. Drizzle with extra virgin olive oil and give it all a gentle toss to coat those golden kernels. Add the chili lime seasoning and cilantro, toss again, and season to taste with salt and pepper if you’d like.

Step 5: Finish and Serve

Spoon the Grilled Corn Salad with Cotija onto a serving dish or platter, then dust the top with extra chili lime seasoning for a fiery finish. If you love a bright citrusy pop, tuck lime wedges on the side and squeeze them over just before serving. This dish disappears fast, so get ready for love at first bite!

How to Serve Grilled Corn Salad with Cotija

Garnishes

This salad welcomes extra toppings with open arms—a flurry of Cotija cheese, freshly torn cilantro, and an extra dusting of chili lime seasoning make it pop visually and flavor-wise. If you’re a citrus fan, a healthy squeeze of lime just before serving brings everything into vibrant focus.

Side Dishes

Grilled Corn Salad with Cotija pairs beautifully with all things barbecue: think grilled steak, juicy burgers, fish tacos, or a big platter of chicken. It also shines beside plant-based mains or as a colorful addition to your next picnic or taco night.

Creative Ways to Present

For a fun twist, try serving the salad in individual cups for picnics or parties—easy to grab and perfectly portioned. Or, use it as a topper for tostadas, nachos, or even loaded baked potatoes for a seriously swoon-worthy upgrade. It’s just as at home in a bowl as it is layered in a vibrant summer wrap!

Make Ahead and Storage

Storing Leftovers

If you somehow manage to have leftovers (trust me, it’s rare!), store your Grilled Corn Salad with Cotija in an airtight container in the fridge. The flavors actually deepen overnight, making tomorrow’s lunch even more exciting.

Freezing

While you can technically freeze corn, this salad is best enjoyed fresh. Freezing tends to alter the texture of the cheese and herbs, so I recommend making just what you’ll eat in a couple of days for the brightest flavor and crunch.

Reheating

There’s really no need to reheat—Grilled Corn Salad with Cotija is designed to be served at room temperature or chilled, making it ideal for make-ahead parties and low-stress entertaining.

FAQs

Final Thoughts

I can’t wait for you to take your first bite of Grilled Corn Salad with Cotija—it’s bright, satisfying, and absolutely bursting with the flavors of summer. Whether you’re grilling for a crowd, packing a picnic, or simply treating yourself, this is one salad that’s sure to make you smile. Enjoy every sunshiny forkful!

Print