Grilled Street Corn Salad

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.

Prep Time 30

Cook Time 10

Total Time 40

Servings servings

Author Heather

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.

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.

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