Spicy Mexican Grilled Corn Salad
This recipe features grilled street corn kernels tossed with crumbled cotija cheese, finely chopped serrano peppers, cilantro, and bright lime. It's a vibrant and delicious salad that can be enjoyed as a side dish or used as a topping for various Mexican-inspired dishes.
Ingredients
- 6 ears corn
- 1 tbsp melted butter or olive oil
- 1 tbsp minced garlic jarred is ok
- 1-2 serrano peppers finely chopped
- 3 tbsp lime juice
- 1/4 c cotija cheese crumbled
- 1/4 c red onion chopped
- 1/4 c cilantro chopped
- salt to taste
- pepper to taste
Instructions
- Preheat your grill to medium-high heat
- Husk the corn and remove the silk strands. Rinse the corn under cold water to clean off any remaining silk
- In a small bowl, mix together the butter or olive oil, minced garlic, and a pinch of salt and pepper
- Brush the corn with the butter or olive oil mixture, making sure to coat all sides
- Place the corn on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the corn kernels are lightly charred and tender. Remove from the grill and set aside to cool slightly
- Once the corn has cooled down, cut the kernels off the cob. Hold the corn vertically on a cutting board and use a sharp knife to slice downward, separating the kernels from the cob. Transfer the kernels to a large bowl
- Add the lime juice, crumbled cotija cheese, finely chopped serrano peppers, red onion, and chopped cilantro to the bowl with the corn
- Toss all the ingredients together until well combined. Make sure the cheese, peppers, and cilantro are evenly distributed throughout the salad
- Season with salt and pepper to taste. Start with a small amount and adjust according to your preference
- Let the grilled street corn salad sit for about 10-15 minutes to allow the flavors to meld together
- Serve the salad at room temperature or chilled