Description
A vibrant, smoky-sweet salad with charred corn, tangy lime crema, jalapeño, and crumbled cotija. Perfect for quick summer meals or side dishes, this easy, gluten-free recipe adapts to various dietary needs and serves 4-6 people.
Ingredients
4 ears of corn, husked
1.5 tbsp olive oil
3 tbsp mayonnaise
2 garlic cloves, minced
1.5 limes, zested and juiced
1/3 cup scallions, thinly sliced
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro
1/4 tsp smoked paprika
1 jalapeño, seeded and diced
1/2 tsp kosher salt
1/8 tsp cayenne pepper
Instructions
Preheat grill to medium-high heat. Mince garlic, zest and juice limes, slice scallions, crumble cotija, chop cilantro, and dice jalapeño.
Brush corn ears with olive oil to prevent sticking. Place on grill and rotate every 2-3 minutes until kernels are tender and charred (10-12 minutes).
In a large bowl, combine mayonnaise, lime zest, lime juice, garlic, smoked paprika, and cayenne. Mix until smooth.
Add grilled corn, scallions, jalapeño, and half the cotija to the bowl. Toss to coat with crema dressing.
Top with remaining cotija and cilantro before serving. Serve warm or at room temperature.
Notes
For vegan option: substitute mayonnaise with vegan alternative and use vegan feta instead of cotija.
Store leftovers in an airtight container in the fridge for up to 2 days.
Cotija cheese can be replaced with feta cheese if unavailable.
Grilled corn can be made ahead; store in fridge until ready to toss with dressing.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 170
- Sugar: 4g
- Sodium: 175mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 6mg