Description
A vibrant and refreshing salad combining grilled corn, creamy cotija cheese, and fresh vegetables, perfect for summer gatherings.
Ingredients
Scale
- 4 ears of fresh corn
- 1 cup of cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup of fresh cilantro, chopped
- 1 cup of cotija cheese, crumbled
- 1 lime, juiced
- 1 tbsp of olive oil
- Salt and black pepper, to taste
Instructions
- Begin by preheating your grill to medium-high heat. Husk the corn and rinse it under cold water, patting it dry.
- Place the corn on the grill and cook for 10-15 minutes, turning occasionally until tender with char marks. Remove and let cool.
- Slice the kernels off the cob into a bowl. Add tomatoes, onion, cilantro, cotija cheese, lime juice, and olive oil. Season with salt and black pepper.
- Fold the ingredients gently until combined, then transfer to a serving dish and garnish as desired.
Notes
For a vegan version, swap cotija for a plant-based cheese. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg