Mexican Corn-off-the-Cob Salad

Mexican Corn-off-the-Cob Salad This salad was inspired by the recipes I’ve seen for grilled Mexican corn on the cob–mayo, lime, cotija cheese–just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 6

    YIELD : 6 servings

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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  • Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.

  • Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

Per Serving: 209 calories; protein 7.2g; carbohydrates 13.7g; fat 15.2g; cholesterol 28.3mg; sodium 357.6mg. I’ve used a good feta cheese when I couldn’t find cotija. Paprika can be used in place of chili powder.