Charred Corn Salad with Cotija Cheese
Sweet corn charred until smoky meets crumbly cotija cheese, fresh cilantro, and a bright lime vinaigrette. A vibrant Mexican side that's ready in under 20 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 6g
Ingredients
- 4 cups fresh corn kernels
- ¾ cup cotija cheese
- ⅓ cup red onion
- ⅓ cup fresh cilantro
- 1 whole jalapeño
- 3 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Heat a large cast iron skillet or griddle over high heat until very hot, about 2 minutes. Working in batches to avoid crowding, add the corn kernels and let them sit undisturbed for 2-3 minutes until they develop deep char marks and turn golden brown.
- 2
Stir the corn and continue cooking for another 2-3 minutes, shaking the pan occasionally, until most kernels are lightly charred. Transfer the charred corn to a large mixing bowl and let cool for 1-2 minutes.
- 3
While the corn cools, finely mince the jalapeño (removing seeds if you prefer less heat) and thinly slice the red onion. Roughly chop the cilantro and crumble the cotija cheese with your fingers.
- 4
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to create a bright vinaigrette. Taste and adjust seasoning as needed.
- 5
Pour the lime vinaigrette over the cooled corn and toss gently to combine. Add the red onion, jalapeño, cilantro, and cotija cheese, folding them in with a rubber spatula until evenly distributed.
- 6
Let the salad rest for 2-3 minutes to allow flavors to meld, then taste and adjust salt and lime juice to your preference. Serve at room temperature or chilled.
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