Charred Corn Salad with Cotija & Lime
Fresh corn charred until caramelized, then tossed with crumbly cotija, jalapeño, and a bright lime-cilantro dressing. Ready in 15 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 185
- Protein
- 8g
refreshinglightmexicanvegetariangluten-freecrispycreamycrunchy
Ingredients
- 4 cups fresh corn kernels (about 4 ears)
- ¾ cup cotija cheese, crumbled
- 1 whole jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- 1 whole lime (juiced)
- 2 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add corn and spread in a single layer. Let sit undisturbed 3 minutes until edges turn golden.
- 3
Stir corn and cook 2–3 minutes more until kernels are charred and fragrant.
- 4
Transfer corn to a bowl and let cool 2 minutes.
- 5
Add cotija, jalapeño, and cilantro. Squeeze lime juice over and toss gently.
- 6
Season with salt and pepper to taste. Serve at room temperature.
Tools you’ll need
- large skillet
- cutting board
- knife
- bowl
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