If you’re craving a bright, fresh, and indulgently flavorful side dish, this Zesty Mexican Grilled Corn Salad Recipe will soon become your new go-to favorite. Imagine perfectly charred corn kernels bursting with smoky sweetness, mingling effortlessly with creamy avocado, juicy cherry tomatoes, and a zingy lime dressing that wakes up every bite. The combination of textures and vibrant colors makes this salad not only a feast for your taste buds but also for your eyes, bringing the lively essence of Mexican flavors right to your table.
Ingredients You’ll Need
The magic of this Zesty Mexican Grilled Corn Salad Recipe lies in its straightforward, accessible ingredients. Each one plays a crucial role—whether it’s the smoky corn, the refreshing crunch of bell pepper, or the creamy richness of avocado—all coming together to create a well-balanced and vibrant salad.
- 4 ears of fresh corn, husked: Fresh corn provides sweetness and texture that’s essential for the salad’s base.
- 2 tablespoons vegetable oil: Helps achieve those perfect grill marks and caramelized flavors on the corn.
- 1 cup cherry tomatoes, quartered: Adds juicy bursts of acidity and bright color.
- 1 avocado, diced: Brings creamy richness that balances the zesty elements perfectly.
- 1 red bell pepper, diced: Offers a crunchy sweetness and vibrant red hue.
- 1/4 red onion, finely chopped: Delivers a slight sharpness that contrasts nicely with the avocado.
- 1/4 cup fresh cilantro, chopped: Infuses the salad with fresh herbal notes that elevate its flavor.
- 1 jalapeño pepper, seeded and minced: Provides just enough heat without overpowering the dish.
- 1/2 cup cotija cheese, crumbled: Adds a salty, crumbly texture for a classic Mexican touch.
- 1/4 cup lime juice, freshly squeezed: The bright acidity that ties the whole salad together.
- 1 teaspoon chili powder: A subtle smoky heat to complement the grilled corn.
- Salt and pepper to taste: Simple seasoning to enhance all the natural flavors.
- Lime wedges, for serving: An extra zesty squeeze to finish the salad off fresh at the table.
How to Make Zesty Mexican Grilled Corn Salad Recipe
Step 1: Fire up the grill and prep the corn
Start by heating your grill to medium-high, giving it enough time to get nice and hot. Brush the husked ears of corn with vegetable oil to prevent sticking and to encourage that irresistible char. This step sets the foundation for the smoky flavor that defines this salad.
Step 2: Grill the corn to perfection
Place the corn directly on the grill, turning occasionally to develop those dramatic char marks and caramelized spots. It usually takes about 10 to 12 minutes until the corn is cooked through and beautifully blistered. Then, remove and let it cool just enough to handle safely.
Step 3: Cut the kernels from the cobs
Use a sharp knife to slice the grilled kernels off the cobs—a little labor, but so worth it. The kernels will hold onto the smoky, grilled essence that makes this salad stand out.
Step 4: Mix in the fresh veggies and herbs
In a large bowl, combine the corn kernels with quartered cherry tomatoes, diced avocado, red bell pepper, finely chopped red onion, fresh cilantro, and minced jalapeño. This vibrant combination layers in sweet, creamy, spicy, and herbaceous notes, making every bite full of delightful surprises.
Step 5: Add cotija cheese and seasoning
Sprinkle the crumbled cotija cheese over the mix for a briny, salty kick that cuts through the freshness. Then, drizzle with freshly squeezed lime juice and sprinkle chili powder on top to brighten the flavors and introduce a subtle heat.
Step 6: Gently toss to combine
Use a gentle hand when tossing so you maintain the avocado’s creamy texture alongside the crunchy vegetables. Add salt and pepper to taste—remember, seasoning is the secret weapon that brings all these ingredients to harmony.
Step 7: Serve and enjoy with lime wedges
Plate the salad immediately and serve with lime wedges for that extra burst of tangy freshness right before eating. This finishing touch makes this Zesty Mexican Grilled Corn Salad Recipe truly pop.
How to Serve Zesty Mexican Grilled Corn Salad Recipe
Garnishes
Sprinkling a few more cilantro leaves or a little extra crumbled cotija over the top just before serving brightens up the presentation and adds layers of flavor. A light drizzle of extra lime juice or a tiny dash of cayenne pepper can also take it to the next level.
Side Dishes
This salad pairs perfectly with grilled meats like steak, chicken, or fish, complementing their richness with its fresh and tangy profile. It’s also fantastic alongside a hearty bean burrito, tacos, or simply as a refreshing side at a summer picnic.
Creative Ways to Present
For a fun twist, serve this salad in small individual mason jars or in hollowed-out bell peppers to make it feel extra festive. You can also layer it on top of tostadas or use it as a vibrant salsa for tortilla chips at your next gathering.
Make Ahead and Storage
Storing Leftovers
This salad tastes great the next day, but it’s best stored in an airtight container in the refrigerator. Keep the avocado chunks fresh by adding a squeeze of lime juice before storing to prevent browning.
Freezing
Freezing is not recommended for this salad as the fresh vegetables and avocado lose their texture and flavor after thawing. For the tastiest experience, enjoy it fresh or within a day or two of making it.
Reheating
This salad is best served cold or at room temperature, so reheating is unnecessary. If you want a touch of warmth, try gently microwaving the corn kernels alone before combining everything else again.
FAQs
Can I use frozen corn instead of fresh ears of corn?
While fresh corn is ideal for that perfect grilled smoky flavor and texture, frozen corn can work in a pinch. You won’t get the same charred taste, but sautéing the frozen kernels with a bit of chili powder and lime juice will still create a tasty salad.
Is this salad spicy?
The jalapeño adds a mild heat to this dish, which you can easily adjust by either removing the seeds for less heat or adding more if you love a spicy kick. The chili powder also offers a subtle warmth without overpowering the other flavors.
Can I make this recipe vegan?
Absolutely! Simply omit the cotija cheese or replace it with a vegan cheese alternative. The salad’s zest and freshness will still shine, making it equally delectable.
What can I substitute for cotija cheese if I can’t find it?
Feta cheese is a great substitute because of its crumbly texture and salty flavor, which complements the salad nicely. Just keep in mind it has a slightly different taste than traditional cotija.
How long does this salad last in the fridge?
When stored properly in an airtight container, this salad stays fresh for up to 2 days. However, it’s best enjoyed as soon as possible for peak flavor and texture, especially because of the avocado.
Final Thoughts
This Zesty Mexican Grilled Corn Salad Recipe is the perfect celebration of fresh, bold flavors and colorful textures that will brighten any meal. It’s incredibly easy to whip up yet impressive enough to be the star of your summer table. Trust me, once you try it, you’ll want to make it again and again. So go ahead, grab some fresh corn and get grilling — your taste buds will thank you!
Print
Zesty Mexican Grilled Corn Salad Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 12m
- Total Time: 0h 27m
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Description
This Zesty Mexican Grilled Corn Salad is a vibrant and flavorful dish featuring freshly grilled corn kernels combined with juicy cherry tomatoes, creamy avocado, crunchy red bell pepper, and fresh herbs. Enhanced with a tangy lime dressing, spicy jalapeño, and crumbled cotija cheese, it offers a perfect balance of smoky, spicy, and fresh flavors. Ideal as a side dish for summer barbecues or a light, refreshing salad.
Ingredients
Vegetables & Herbs
- 4 ears of fresh corn, husked
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced
Dressing & Seasoning
- 2 tablespoons vegetable oil
- 1/4 cup lime juice, freshly squeezed
- 1 teaspoon chili powder
- Salt and pepper to taste
Cheese
- 1/2 cup cotija cheese, crumbled
Serving
- Lime wedges, for serving
Instructions
- Preheat and prepare the grill. Preheat your grill to medium-high heat. Brush the ears of corn evenly with vegetable oil to prevent sticking and help achieve a nice char.
- Grill the corn. Place the corn on the preheated grill and cook, turning occasionally, for about 10-12 minutes or until the corn is cooked through and features charred spots for smoky flavor. Remove from the grill and allow it to cool slightly to make handling easier.
- Cut the kernels off the cob. Using a sharp knife, carefully slice the kernels off each ear of corn. Transfer the kernels into a large mixing bowl to serve as the salad base.
- Add the fresh vegetables and herbs. To the bowl with corn kernels, add the quartered cherry tomatoes, diced avocado, diced red bell pepper, finely chopped red onion, chopped cilantro, and minced jalapeño. These ingredients add color, texture, and a fresh bite to the salad.
- Incorporate cheese and seasonings. Sprinkle the crumbled cotija cheese evenly over the salad. Then pour in the freshly squeezed lime juice and sprinkle the chili powder over all ingredients for a zesty kick.
- Mix and season. Gently toss the salad to combine all ingredients well without mashing the avocado. Season to taste with salt and freshly ground pepper, adjusting as preferred.
- Serve. Plate the salad immediately and serve with lime wedges on the side for guests to add extra lime juice if desired, enhancing the refreshingly tangy flavor.
Notes
- To get the best smoky flavor, use a charcoal grill or add wood chips to a gas grill.
- If you prefer a milder salad, omit the jalapeño or reduce the amount used.
- For a dairy-free version, omit the cotija cheese or substitute with a vegan cheese alternative.
- This salad is best served fresh but can be refrigerated for up to 1 day; avoid adding avocado until just before serving to prevent browning.
- Use fresh lime juice rather than bottled for the best bright and tangy flavor.
