Grilled street corn salad is the ultimate summer side dish. Corn on the cob is grilled and tossed in a tangy tajin dressing along with peppers, cotija cheese, and cilantro. It's the perfect addition to your next grilling day or summer party.
If you love grilling corn on the cob in the summer, you must try this grilled street corn salad! It's inspired by Mexican street corn, which is corn on the cob coated in crema and topped with lime juice, chili powder, and cotija cheese.
While this salad looks impressive, it's surprisingly easy to prepare. First, you'll grill your corn that's lightly coated in a tajin dressing. Then, the kernels are cut off the cob and tossed with fresh ingredients like red onion, bell pepper, cilantro, and cotija cheese.
Serve grilled street corn salad with some Mexican grilled chicken for a complete meal. It's also great for summer parties like the Fourth of July and barbecues.
Ingredients and substitutions
- Corn - You'll need six ears of corn for this recipe. I recommend yellow or bi-color sweet corn.
- Oil - Use an oil with a high smoke point - it's coating your corn and going on the grill. I recommend avocado oil.
- Lime juice - Adds a tangy, tart lime flavor to the dressing. Fresh squeezed lime juice adds the best flavor.
- Seasoning - Tajin, salt, and pepper add a mild, warm flavor to the salad.
- Cilantro - Fresh cilantro adds a bright, fresh flavor. If you dislike cilantro, it can be omitted from the recipe or substituted with parsley if desired.
- Cotija cheese - You'll need cotija cheese for this recipe. If you can't find cotija at your local grocer, feta cheese can make a decent substitute. It's similarly crumbly and salty but not quite as melty as cotija.
- Red onion - Adds flavor and color to the salad.
- Red bell pepper - Adds flavor and color to the salad. Any color of bell pepper can work in this recipe. Green bell pepper would make a nice substitute, especially if you're omitting the cilantro and could use a little splash of green.
Tips and tricks
Brush dressing on just before grilling - Lightly brush about half of your dressing onto the corn cobs just before grilling. There's no need to let them marinate beforehand - the dressing isn't going to permeate into the kernels or add extra flavor this way. Here's a great article on marinating myths: America's Test Kitchen: Marinating Myths
Grilling - Grill your corn on the cob for about 2 to 3 minutes per side, or until you see some browning. Turn and continue until your corn has some color on all sides.
Allow to cool - Set your corn cobs aside and allow to cool slightly until they're easy to handle.
Cutting corn off the cob - Stand the corn upright on a plate, upside-down bowl, or Bundt pan. Hold the cob steady with one hand and use long downward strokes with a chef's knife to slice the kernels off.
Serve warm or chilled - Grilled street corn salad can be served warm immediately after assembly or chilled until ready to serve.
Storage
Grilled corn salad will keep for 3 to 5 days in a tightly sealed container in the refrigerator. Give your salad a quick toss before serving to reincorporate any dressing that may have settled in the bottom of the bowl.
Frequently asked questions
Yes, corn salad can be made up to two days ahead of time and stored in the refrigerator until ready to serve. Flavor is best within the first two days, but leftovers will keep for up to five days.
I like serving corn salad with just about anything on the grill from burgers to Mexican grilled chicken. It also makes a great taco topping for grilled chicken tacos.
Yes, you'll need about 16 ounces of frozen corn or about two 15 ounces cans of corn, drained. Warm a skillet over medium heat on the stovetop. Add a pat of butter and when melted, add corn kernels. Cook until you see some color on your corn. Remove from heat and continue with the recipe as written.
Recommended
📖 Recipe
Grilled Street Corn Salad
Ingredients
- 6 ears of corn
- ⅓ cup vegetable oil
- 2 tablespoons lime juice
- 1 teaspoon tajin seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 small red bell pepper, diced
- ½ small red onion, diced
- ½ cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat grill to medium-high heat, about 375 to 400 degrees Fahrenheit. If needed, clean grill grates.
- Remove husks and silks from corn on the cob.
- In a small bowl, whisk together vegetable oil, lime juice, tajin, salt, and pepper. Brush corn on all sides with about half of the prepared dressing, reserving the rest for later.
- Wipe grill grates lightly with oil, then place corn across the grill grate. Cook corn until darker spots appear, rotating as needed, about 2 to 3 minutes per side.
- Transfer corn to a cutting board or Bundt pan and carefully cut corn kernels from the cobs.
- In a large bowl, add corn kernels, bell pepper, onion, cheese, and cilantro. Top with remaining dressing and toss to coat. Serve immediately or chill until ready to serve.
Equipment Recommendations
Notes
- Salad can be prepared up to two days ahead of time and stored in the refrigerator until ready to serve. Give your salad a toss just before serving to incorporate any dressing that settled at the bottom.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!