A healthy twist on Mexican Street Corn Salad! Slightly charred corn tossed with red onion, peppers, grilled lime and cotija cheese but minus the cream is still loaded with sweet and smoky flavor.
Do you have to grill the corn?
The farmers' market had tables overflowing with this sweet bi-color picked just hours before. Talk about inspo! If you've seen my recent posts, you know I'm a huge fan of grilling fruit and veggies.
You can always roast or boil the corn instead of grilling, but you'll forgo that extra layer of concentrated, sweet smoky flavor only the grill can give. Limes, too, taste extra special after some time on the fire.
How long does it take to grill corn?
To get some nicely charred kernels without overcooking, rotate the corn every 3-4 minutes so the entire cob spends some time on the grates. Over medium-high heat this will take a total of 10-12 minutes to grill the corn completely.
Assembling Mexican Street Corn Salad
Once you cut off the kernels, it's only a matter of adding the rest of the lineup. The red onion and peppers add bite and a little heat, while the salty cotija complements the sweetness of the corn.
The beauty of this recipe goes beyond just the ingredients, its simplicity makes it a top-notch side you can pull together in 30 minutes any day of the week. Enjoy!
More Seasonal Side Dishes to Try!
🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!
Healthy Mexican Street Corn Salad
- 6 ears corn , husked
- 1 lime , halved
- 2 tablespoons vegetable oil
- Salt and pepper
- ¾ cup red onion , diced
- ⅓ cup poblano pepper , diced
- 1 jalapeño , finely diced (optional)
- 2 tablespoons olive oil
- 1 cup cotija cheese , grated
- Chopped chives and parsley , for garnish
- Preheat grill over medium-high heat. Brush corn and lime halves with vegetable oil. Season with salt and pepper.
- Grill corn and limes 3-4 minutes per side. 10-12 minutes for the corn; 6-8 minutes for the limes. Remove from heat and tent with foil to keep warm.
- When cool enough to handle, cut kernels from corn cobs. Transfer to a large bowl, and add red onion, poblano pepper, and jalapeño if desired. Squeeze in juice of grilled lime.
- Add olive oil, cotija cheese, and season to taste with salt and pepper. Garnish with chives and parsley.
- Serve warm or at room temperature. (Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.)
*Adapted from Bon Appétit, August 2011
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!