When mid- to late-summer rolls around, I get really excited about one particular crop: sweet corn. There’s just something so appealing about that crunchy, buttery goodness. There are a lot of ways to appreciate fresh corn, but this Grilled Mexican Street Corn Salad might be one of my favorites. It has a little bit of everything.

The grilled corn, of course, is sweet and silky. Then you have the tanginess of fresh limes, some creaminess from the mayonnaise, a touch of spice from the chili powder, a hint of smokiness from the paprika, and the cojita cheese adds a little saltiness to the dish. Then you have that fresh, slightly citrusy flavor of cilantro (or basil if you’re one of the roughly 20% of the population for whom cilantro tastes like soap).

Put these all together and you have an exciting Grilled Mexican Street Corn Salad that promises to be the hit of any backyard barbecue or small dinner party.

If you want to up the spice level a bit, feel free to add in some sliced jalapeño peppers. Go with pickled jalapeños for something with a kick, but on the less-spicy side. Or use fresh jalapeño slices if you’re ready for some extra heat. Pro tip here! Do NOT slice jalapeños and then rub your eyes. You will not like the results. Learn from those of us who have made that mistake.

Fresh Grilled Mexican Street Corn Salad

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This zesty Grilled Mexican Street Corn Salad is quick and easy to create and makes a great party dish.

• Author: Amanda MacArthur
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Serves 4 to 6 1x
• Category: Salads & Dressings

Ingredients

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• 6 ears of corn (fresh is best, frozen is next best)
• 3 tbsp butter, melted
• 2 small limes, halved
• 1/2 cup mayonnaise
• 1 tsp smoked paprika
• 1 tsp chili powder
• 3 tbsp fresh cilantro, chopped (can also use basil)
• 1/2 cup cotija cheese

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Instructions

1. Preheat grill to 400 degrees F or high. Gently pull back the husks on your corn, and remove as much of the silk as you can. Rub the ears with melted butter and sprinkle with salt and pepper, then pull the husks back over the corn.
2. Add corn to grill and cook for about 10 minutes. If you want a charred look, use grill gloves and peel back some of the husk and put corn directly on the grill for the last minute. That will also help burn up any leftover corn silk. Remove from the grill and let cool.
3. Once cooled, use a knife to cut the corn off the cob, and add to a medium mixing bowl.
4. Zest and squeeze your limes into the mixing bowl. Add mayonnaise, smoked paprika and chili powder and mix. Add 2 tbsp cilantro and the cotija cheese.
5. Toss, garnish with the remaining tbsp of cilantro, and eat right away, or refrigerate for later.

Have you thought about growing corn in your garden? Take a look at The Everything Corn Guide: All You Need to Know About Growing, Harvesting, Cooking, and Eating the All-American Crop. It’s your go-to guide to find out about different types of corn, what growing conditions are best, what to do about pests, as well as several more delectable corn recipes. Check it out!

What do you think about this Grilled Mexican Street Corn Salad recipe? Have you tried it? Share your thoughts in the comments!