Grilled Mexican Street Corn Salad
Grilled Mexican Street Corn Salad - A tantalizing combination of sweet, savory, smoky and spicy flavors. Easy to make and even easier to devour!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: Mexican
Servings: 4 -6 servings
Author: Don't Sweat The Recipe
- 8 ears of fresh corn on the cob
- 2 fresh jalapenos
- 3/4 cup fresh cilantro, chopped
- 4-5 green onions, diced (we used green tops only)
- 1 cup Cotija cheese
Dressing:
- 1/4 cup mayonnaise
- 3 Tablespoons of fresh lime juice
- 1 clove of garlic minced
- 1/4-1/2 teaspoon kosher salt adjust to taste
- 1/2 teaspoon fresh ground pepper
Preheat the grill to 400ºF.
Grill the corn and jalapenos for 15-20 minutes, turning frequently, until lightly charred.
Carefully cut the corn off the cobs into a large bowl. Chop and seed (if desired) the grilled jalapenos and toss in the bowl with the corn.
Add the cilantro and green onions.
In a small bowl mix the dressing ingredients. Pour over the corn mixture and toss to combine.
Add the Cotija cheese and gently toss to incorporate.
Serve warm, room temperature or cold.