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.
Recipe summary
Flavor/texture: Your favorite Mexican street corn in salad form. Juicy grilled corn is cut from the cob and tossed with peppers and onions in a flavorful tajin dressing and topped with cotija cheese.
Serve warm or chilled: Easy to make ahead for picnics and parties.
Serves: 8 or more.
You may also like: Mexican Grilled Chicken (Pollo Asado) and Grilled Chicken Tacos (Tacos de Pollo Asado)
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Ingredients and substitutions
- Corn - You'll need six ears of corn for this recipe. I recommend yellow or bi-color sweet corn.
- Dressing/marinade - A high smoke point oil (like vegetable oil or avocado oil), lime juice, tajin, salt, and pepper). The dressing doubles as a marinade for the corn to help prevent sticking on the grill.
- Salad ingredients - Fresh cilantro, cotija cheese, red onion, and red bell pepper add bright, fresh flavor to the finished salad. If you dislike cilantro, it can be omitted from the recipe or substituted with parsley if desired. If you can't find cotija cheese, feta cheese can make a decent substitute.
How to make grilled street corn salad
- Remove husks and silks from corn, then brush with half of your prepared dressing.
- Place corn on grill grates and cook about 2-3 minutes per side.
- Carefully cut corn kernels from the cobs and add to a large bowl with remaining salad ingredients.
- Add reserved dressing and toss to coat.
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
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.
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.
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.
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
- Make ahead: 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!