Mexican-Inspired Grilled Corn Salad with Cotija

Grilled Corn Salad is impressed by Mexican avenue corn (elote) made with chili-lime seasoning and cotija cheese, made lighter with no mayo.

Grilled Corn Salad with Cotija

In case you want some simple aspect dishes to make this summer season, you’ll love this Grilled Corn Salad with Cotija. It’s impressed by elote, Mexican corn on the cob lined in mayo and topped with chili powder, lime juice, and cheese. For this Mexican avenue corn salad, I take the corn off the cob, skip the mayonnaise, and blend the whole lot collectively for a light-weight summer season aspect dish. This dish is nice with air fryer salmon, grilled rooster, shrimp, fish, rice, and so forth., making it the proper aspect for any summer season BBQ. In case you choose Mediterranean flavors, you would possibly like this Grilled Corn Salad with Feta and Mint or do this Corn Salad with Avocado and Tomatoes.

Elements 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 can be positive.
• Scallions – any onion works right here however I really like scallions on this salad. You can even use pink onion, or chives.
• Cotija cheese – cotija is often used on elote, it’s also possible to use crumbled queso fresco or feta cheese for those who choose.
• Cilantro – for freshness, though for those who detest the flavour you need to use chives on their place.
• Chili-lime seasoning – like Tajin or Dealer Joe’s Every little thing However The Elote Seasoning
• Lime wedges, for serving which get squeezed over the salad for tang and acid.

Are you able to grill corn prematurely for corn salad?

Sure, you may prep your corn prematurely. You may husk, grill, and take away the kernels from the cob the day earlier than making the salad.

The best way to Grill Corn for Salad

1. To grill the corn for this salad, begin by eradicating the husks and heating your grill to medium-high.
2. Then grill the corn for 10 to 12 minutes, turning the cobs so that each one sides contact the grill.
3. As soon as they’re charred in spots, take away the corn from the grill to chill.

In case you don’t have a grill, you may cook dinner your corn in a skillet on the range utilizing the identical technique.

The best way to Make Corn Salad

1. After the corn has been grilled and has cooled, take away the kernels from the cob. The simplest approach is to face the cob up in a big bowl and use a pointy knife to slice the kernels off.
2. Add the scallions and cotija to the bowl with the corn and drizzle with olive oil.
3. Stir within the Tajin, cilantro, salt and pepper.
4. 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. In case you’re making this salad when corn isn’t in season, you need to use frozen corn.
• Onions – Swap scallions or chives for pink onion.
• Add ons: Add diced avocado, tomato, canned black beans or chopped jalapeno, for spice.

Extra Summer season Corn Salad Recipes You’ll Love: