A smoky, tangy, creamy Mexican street corn salad with Cotija cheese, fresh jalapeño, and lime juice, perfect for summer parties and quick to prepare.
Use fresh lime juice and fresh cilantro for best flavor. If you don’t have a grill, roast corn kernels in a 425°F oven for 15 minutes, stirring halfway. Keep a spray bottle handy to control flare-ups on the grill. For dairy-free, substitute Cotija with firm tofu or vegan cheese and sour cream/mayo with vegan alternatives. Add toasted pepitas or crushed tortilla chips for crunch.
Keywords: Mexican street corn salad, grilled corn salad, Cotija cheese salad, summer party salad, smoky corn salad, easy corn salad