Grilled Corn Street Salad
Mexican-inspired street corn salad with charred corn, cotija, and chilli lime dressing. Charring the corn in a dry pan or on the grill before cutting the kernels off gives this salad its smoky depth instead of tasting like plain boiled corn.
Total time
15 min
Prep
5 min
Cook
10 min
Difficulty
easy
Cuisine
American
comfort
Ingredients
6 earscorn, grilled or pan-charred
½ cupmayo
juice of 2 limes
1 tspchilli powder
½ cupcotija or feta, crumbled
¼ cupred onion, diced
¼ cupcilantro
1 jalapeño, minced
Instructions
1
Char corn in dry pan or on grill.
2
Cut kernels off.
3
Toss with all remaining ingredients.
4
Serve at room temperature or chilled.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
65
Protein
3g
Fat
0.9g
Carbs
13.5g
Fiber
3.7g
Sodium
34mg
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