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

Grilled Corn Salad with Cotija

If you 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 corn on the cob lined 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 part collectively for a light-weight summer time aspect dish. This dish is nice with air fryer salmon, grilled rooster, shrimp, fish, rice, and so forth., making it the right aspect for any summer time BBQ. If you favor Mediterranean flavors, you may like this Grilled Corn Salad with Feta and Mint or do that Corn Salad with Avocado and Tomatoes.

Ingredients to make grilled corn salad:

This wholesome Mexican corn salad makes use of all of the substances 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 need to use frozen, that will probably be high quality.
• Scallions – any onion works right here however I like scallions on this salad. You also can use pink onion, or chives.
• Cotija cheese – cotija is usually used on elote, it’s also possible to use crumbled queso fresco or feta cheese if you happen to favor.
• Cilantro – for freshness, though if you happen to detest the flavour you need to use chives on their place.
• Chili-lime seasoning – like Tajin or Trader Joe’s Everything But The Elote Seasoning
• Lime wedges, for serving which get squeezed over the salad for tang and acid.

Can you grill corn upfront for corn salad?

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

How 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 every one sides contact the grill.
3. Once they’re charred in spots, take away the corn from the grill to chill.

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

How to Make Corn Salad

1. After the corn has been grilled and has cooled, take away the kernels from the cob. The easiest method 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 high 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 can use a grill pan if you happen to don’t have a grill. If 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.

More Summer Corn Salad Recipes You’ll Love:

Grilled Corn Salad with Cotija

5

117 Cals
4 Protein
13 Carbs
6.5 Fats

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

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

• 6 massive or 7 medium ears of corn, 6 cups
• 1/4 cup chopped scallions
• 2 tablespoons additional virgin olive oil
• 1/2 cup queso Cotija, crumbled
• 2 tablespoons chopped recent cilantro
• 1 teaspoon Tajin, Chili Lime Seasoning or Trader Joes Everything But the Elote seasoning, plus extra for topping
• 1/4 teaspoon kosher salt
• lime wedges, elective for serving

• Set the grill to medium-high. Husk the corn.

• Grill 10 to 12 minutes, turning typically, till charred in spots. Transfer to a chopping board and put aside to chill.

• Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.

• Add the tajin (chili lime seasoning), cilantro and toss once more. Taste for salt and pepper and modify as wanted.

• Serve topped with extra chili lime seasoning and recent lime wedges if desired.

Serving: 3/4 cup, Calories: 117kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6.5g, Saturated Fat: 2g, Cholesterol: 7.5mg, Sodium: 211mg, Fiber: 1.5g, Sugar: 4g

Keywords: BBQ Summer Sides, elote salad, Grilled Corn Salad, mexican road corn salad