There’s something downright irresistible about the fresh, vibrant flavors of a Grilled Corn Salad with Cotija. Sweet, juicy corn is kissed by flame, then tossed with creamy Cotija, herbs, and bright chili-lime seasoning—a combination that simply begs to be the star of every summer table!
Why You’ll Love This Recipe
- Ultimate Summer Side: This Grilled Corn Salad with Cotija bursts with juicy, smoky flavor that instantly elevates any barbecue or cookout.
- Simple Ingredients: All the flavor magic happens with just a handful of fresh, easy-to-find ingredients—no fancy shopping required.
- Crowd Pleaser: Creamy Cotija, zesty Tajin, and crisp veggies create a bold, colorful dish that’s guaranteed to impress at potlucks and picnics.
- Versatile & Make-Ahead Friendly: Enjoy it fresh off the grill or prep ahead—either way, it’s the dish everyone asks for seconds of!
Ingredients You’ll Need
It only takes a few thoughtfully chosen ingredients to make Grilled Corn Salad with Cotija shine. Each component brings something special—whether it’s sweet crunch, tangy richness, or a pop of zesty color—to create the ultimate bite of summer.
- Corn on the Cob: Look for fresh, plump ears—grilling brings out their deep sweetness and smoky notes.
- Scallions: These add a mild onion bite and beautiful green flecks throughout the salad.
- Extra Virgin Olive Oil: A drizzle adds just enough richness and helps every flavor meld together.
- Cotija Cheese: Crumbly and salty, Cotija gives creamy balance and a signature Mexican flair.
- Fresh Cilantro: For a wildly fresh, herbaceous finish that brightens each bite.
- Tajin or Chili Lime Seasoning: This magical seasoning brings tangy heat, citrusy zing, and a gorgeous color burst—don’t skip it!
- Kosher Salt: Just a pinch draws out the natural sweetness of the corn and ties everything together.
- Lime Wedges (Optional): Squeeze over just before serving for extra zip and brightness.
Variations
The beauty of Grilled Corn Salad with Cotija is how easily you can make it your own. Whether you’re catering to dietary needs, cleaning out the fridge, or just want to switch up the flavors, there are endless ways to put your signature spin on this dish!
- Add More Veggies: Toss in diced red bell pepper, cherry tomatoes, or avocado for extra color and crunch.
- Make It Creamy: Stir in a spoonful of Greek yogurt or mayo along with the olive oil for a rich, Elote-inspired twist.
- Spicy Kick: Finely chop a jalapeño or sprinkle in crushed red pepper flakes if you love it spicy.
- Dairy-Free: Swap Cotija for your favorite plant-based cheese or simply leave it out—thanks to the bold seasoning, the salad still sings!
How to Make Grilled Corn Salad with Cotija
Step 1: Prepare and Grill the Corn
Start by husking your corn and preheating your grill to medium-high. Place the ears directly on the grates, turning every couple of minutes. You’ll know they’re ready when the kernels are tender and have a beautifully charred exterior—this usually takes about 10 to 12 minutes and will add a lovely smoky depth to your salad.
Step 2: Cool and Cut the Kernels
Once the corn is grilled to perfection, transfer it to a cutting board and let it cool just enough to handle. Use a sharp knife to slice the kernels off the cob—try standing each ear upright and slicing downward in steady strokes for the least mess (and snack on a few roasted kernels while you work!).
Step 3: Mix the Salad
Add your perfectly grilled corn, chopped scallions, and crumbled Cotija to a salad bowl. Drizzle with olive oil and toss well, making sure everything is evenly coated. This is where the magic happens—those juicy kernels soak up the richness of the oil and the creamy Cotija in every bite!
Step 4: Season and Finish
Scatter in the Tajin or chili lime seasoning, add the chopped cilantro, and toss again. Give the salad a taste test, adjusting the salt or chili seasoning to your liking. Right before serving, top with extra Cotija, another sprinkle of Tajin, and a squeeze of lime for a final flavor boost.
Pro Tips for Making Grilled Corn Salad with Cotija
- Char for Flavor: Don’t be afraid of dark grill marks on your corn—the caramelized spots add a whole new depth and a whisper of smokiness to each bite.
- Cool but Not Cold: Let grilled corn cool just enough to handle before cutting; warm kernels absorb flavors from the olive oil and Cotija even better.
- Season Generously: Taste as you go with both the lime and Tajin—corn loves a little extra citrus and heat, especially once it’s been grilled.
- Use Fresh Cotija: For the best creamy, crumbly texture, buy Cotija fresh and crumble it just before serving—it’s a game changer!
How to Serve Grilled Corn Salad with Cotija
Garnishes
A final sprinkle of Cotija, a dusting of Tajin, and a handful of extra cilantro leaves work wonders as a garnish for Grilled Corn Salad with Cotija. If you love a little heat, add some ultra-thin sliced red chili or jalapeño on top for a beautiful, tasty finish. Don’t forget juicy lime wedges for squeezing at the table!
Side Dishes
This salad is a grill-out superstar—try pairing it with grilled steak, smoky BBQ chicken, tacos, or anything spicy. It’s also delicious alongside a big bowl of guacamole with tortilla chips, or as part of a vibrant picnic spread with fresh fruit and summer grains.
Creative Ways to Present
Want to take Grilled Corn Salad with Cotija to the next level? Serve it in lettuce cups for colorful, hand-held appetizers, or pile onto tostadas and top with extra Cotija. It’s wonderful spooned over black bean bowls or used as a zesty filling inside burritos—the possibilities are endless (and delicious)!
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Corn Salad with Cotija stores beautifully! Simply transfer to an airtight container and keep it in the refrigerator for up to 3 days. The flavors continue to meld as it sits, so the salad is just as inviting the next day.
Freezing
While you can freeze fresh cut corn, this finished salad isn’t a great candidate for the freezer. The cheese and herbs tend to lose their texture and punch after thawing. For best results, enjoy Grilled Corn Salad with Cotija freshly made or from the fridge.
Reheating
This salad is delightful served cold or at room temperature—no need to reheat! If you’d like to bring out the aromas, let it sit out for 15–20 minutes before serving to remove the chill and revive the flavors.
FAQs
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Can I use frozen or canned corn instead of fresh?
You can, but the flavor won’t be quite as vibrant. If you do, choose frozen corn over canned, thaw it, and give it a quick char in a hot skillet to mimic that fresh-off-the-grill flavor.
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What’s the best substitute for Cotija cheese?
If you can’t find Cotija, try feta for a similar tangy, crumbly texture, or a mild queso fresco. Parmesan also works in a pinch, though the flavor is slightly different.
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Is Grilled Corn Salad with Cotija gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free—just be sure your chili-lime seasoning is certified gluten-free if that’s a concern.
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Can I make Grilled Corn Salad with Cotija ahead of time?
Absolutely—grill the corn and assemble the salad a few hours in advance. For best texture, add the Cotija and herbs just before serving to keep everything fresh and flavorful.
Final Thoughts
If you’ve never tried Grilled Corn Salad with Cotija, now is your moment to savor summer at its best. Bursting with color, flavor, and that irresistible char, this salad is guaranteed to brighten any table and win over every guest. Give it a try—you’re just a few simple steps away from your new favorite summertime dish!
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Grilled Corn Salad with Cotija Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Grilled Corn Salad with Cotija is a vibrant and flavorful dish that’s perfect for summer gatherings. Sweet grilled corn, savory Cotija cheese, and zesty seasonings come together for a refreshing and satisfying salad.
Ingredients
Ingredients:
- 6 large ears of corn, or 7 medium, about 6 cups
- 1/4 cup chopped scallions
- 2 tablespoons extra virgin olive oil
- 1/2 cup crumbled queso Cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon Tajin, Chili Lime Seasoning, or Trader Joe’s Everything But the Elote seasoning, plus more for topping
- 1/4 teaspoon kosher salt
- Lime wedges, optional for serving
Instructions
- Preheat the grill: Set the grill to medium-high. Husk the corn.
- Grill the corn: Grill for 10 to 12 minutes, turning often, until charred. Transfer to a cutting board to cool.
- Cut the corn: Cut the kernels off the cobs and place them in a salad bowl with scallions and Cotija cheese.
- Toss the salad: Drizzle with olive oil, add Tajin, chili lime seasoning, and cilantro. Toss to combine.
- Season and serve: Adjust salt and pepper to taste. Serve topped with more seasoning and lime wedges.
Grill the corn:
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
