Description
A vibrant, smoky-tangy salad blending grilled corn with creamy mayo, briny cotija cheese, and spicy jalapeños. Zesty lime, crisp green onions, and fresh cilantro add brightness and crunch. Quick and adaptable for any gathering or weeknight meal.
Ingredients
4 ears of corn, shucked
2 tablespoons olive oil
2 tablespoons mayonnaise (vegan option available)
Juice of 1 lime
1/3 cup crumbled cotija cheese (or feta as alternative)
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, finely chopped, seeds removed for less heat
1 tablespoon red onion, finely chopped
1 teaspoon chili powder
Salt to taste
Instructions
Grill corn ears (or pan-roast in oven) until charred, then cut kernels from cobs
Toss corn in a bowl with olive oil, mayonnaise, lime juice, red onion, jalapeño, and chili powder
Add crumbled cotija and chopped cilantro, gently stir until combined
Chill for 15 minutes to let flavors meld
Notes
Store in airtight container in fridge for up to 3 days
For vegan version: use vegan mayonnaise and omit cotija (optional alternative: nutritional yeast for saltiness)
Omit chili powder for stricter diet-focused adaptations
No alcohol required in this version
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg