Ingredients
4 ears fresh corn on the cob
1.5 tablespoons olive oil
1/4 cup mayonnaise
1 clove garlic, minced
1 lime, zested and juiced (about 1 tablespoon juice)
3–4 scallions, sliced thin (green parts only or white and green)
1/2 cup cotija cheese, crumbled (or feta)
1/4 cup fresh cilantro, chopped
1/2 teaspoon smoked paprika
1 jalapeno, diced small (seeds removed for less heat)
1/4 teaspoon salt (adjust to taste)
Pinch of cayenne pepper (optional, for extra heat)
Instructions
1-Store leftovers: Keep in an airtight container in the fridge for up to 3 days; stir before serving.
2-Make ahead: Grill and cut corn up to 2 days in advance; store in the fridge, bring to room temperature. Make dressing ahead separately. Add cheese, cilantro, and dressing just before serving.
3-Serving options: Enjoy cold, at room temperature, or slightly warmed; leftovers can be eaten straight from the fridge.
4-Freezing warning: Do not freeze; the mayonnaise dressing will separate when thawed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Pat corn completely dry with paper towels before cooking to ensure proper charring instead of steaming.
🧀 Wait until the corn cools to warm before adding cotija cheese to prevent it from melting into a gummy texture.
🧂 Taste the salad before adding extra salt since cotija cheese already provides a strong salty flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6
- Sodium: 320
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 3
- Protein: 7
- Cholesterol: 25