Creamy Mexican Grilled Corn Salad
This creamy Mexican grilled corn salad combines the smoky flavor of grilled corn with a rich and tangy lime dressing, making it the perfect addition to your summer BBQ menu or taco night.
Equipment
- 1 grill for grilling the corn
- 1 mixing bowl large, for combining ingredients
- 1 knife for cutting corn off the cob
Ingredients
Main Ingredients
- 4 ears of corn husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup lime juice
- 1 tsp chili powder
- 1/2 cup cotija cheese crumbled
- Salt and pepper to taste
Optional Add-ins
- 1/4 cup cilantro chopped
- 1 jalapeño diced
- 1 avocado diced
Instructions
Preparation
- Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Place the husked corn directly on the grill. Cook for 10-15 minutes, turning occasionally, until the corn is charred and cooked through.
- Remove the corn from the grill and let it cool slightly. Using a sharp knife, carefully cut the kernels off the cob and place them in a large mixing bowl.
Make the dressing
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, and chili powder until smooth. Season with salt and pepper to taste.
- Pour the dressing over the grilled corn and toss to coat evenly. Add the cotija cheese and any optional add-ins, then mix until well combined.
- Taste the salad and adjust the seasoning with more salt, pepper, or lime juice if needed.
Serving and Storage
- Transfer the salad to a serving dish and garnish with additional cotija cheese and cilantro if desired. Serve chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use fresh corn for the best flavor. Ingredient Substitutions: Feta cheese can replace cotija. How to Serve: Perfect with grilled meats or as a taco topping. Storage & Freshness: Keeps in the fridge for 2 days. Make-Ahead Tips: Prepare the dressing in advance and mix before serving.