Mexican Corn Salad

overhead view of grilled corn salad with cheese, cilantro and limes

Take advantage of sweet summer corn with this Mexican Corn Salad - filled with Mexican cheese, lime, cilantro, and a zing of spiciness.

Course Side Dish

Cuisine Mexican

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 63kcal

Author Deborah Harroun

Ingredients

4 fresh cobs of corn
1 teaspoon Tony Chachere's Creole Seasoning
1/2 teaspoon salt
2 oz Cotija cheese crumbled
juice of 1 lime
1/4 cup chopped cilantro

Instructions

Preheat a grill to medium heat.
Cut the top 1/2-inch off the top for he cobs fo corn and remove any outer husks that may be coming off. Soak the corn in a large bowl or tray of water with 1 tablespoon of salt for 10 minutes. Remove from the water and pat dry.
4 fresh cobs of corn
Place the corn on the grill and cover. Cook until the kernels are tender, 15-20 minutes, turning the corn a time or two. Remove from the grill and allow to cool enough to handle.
Cut the kernels of corn off the cob. Place in a bowl. Season with the Creole seasoning and salt. Taste and add more seasoning if desired.
1 teaspoon Tony Chachere's Creole Seasoning, 1/2 teaspoon salt
Stir in the cheese, lime juice and cilantro.
2 oz Cotija cheese, juice of 1 lime, 1/4 cup chopped cilantro
Serve warm or cold.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition