Description
A zesty summer salad with grilled corn, tangy lime-garlic mayo, vibrant herbs, and smoky spices. Perfect as a side or topping for grilled dishes, this vibrant dish balances charred sweetness with bold, fresh flavors.
Ingredients
4 ears fresh corn, husked
Extra-virgin olive oil (for brushing)
1½ tablespoons mayonnaise (vegetarian if needed)
1 garlic clove, minced
1 lime, zest and juice
⅓ cup scallions, chopped (reserve green tops)
¼ cup cotija cheese, crumbled
¼ cup cilantro, chopped
¼ teaspoon smoked paprika
1 jalapeño pepper, diced
¼ teaspoon sea salt
Instructions
Preheat grill to medium-high heat (375°F / 190°C) for 10-15 minutes
Brush corn ears evenly with olive oil
Grill corn 2 minutes per side, rotating until charred on 3-4 sides
Remove corn from grill and cut kernels from cobs
In a bowl, whisk mayonnaise with garlic, lime zest, and juice
Mix in smoky paprika and sea salt
Add corn kernels to dressing and toss to coat
Fold in scallions, cotija cheese, cilantro, and jalapeño
Top with reserved scallion greens before serving
Notes
Use the freshest corn available for best flavor
Cotija can be substituted with crumbled feta or tofu
For extra heat, include jalapeño seeds
Storage: Toss all ingredients except scallion greens 1 day ahead
Halal tip: Use certified halal mayonnaise and cotija/spice alternatives if needed
- Prep Time: 15
- Cook Time: 10
- Category: Side Dishes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 188
- Sugar: 2g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg