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
Scale
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.
