Zesty Corn Salad
Zesty Corn Salad is a refreshing summer side dish made with grilled corn, creamy mayo, zesty lime, and a spicy jalapeño kick. It’s quick to prepare, full of flavor, and perfect for BBQs, potlucks, or meal prep.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Grilled or Roasted
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 1½ tablespoons mayo (or vegan mayo)
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled Cotija or feta cheese
- ¼ cup finely chopped fresh cilantro
- ¼ teaspoon smoked paprika or chili powder
- 1 jalapeño pepper, diced
- ¼ teaspoon sea salt
Instructions
- Preheat a grill or skillet to medium-high heat. Brush corn with olive oil and grill or roast for about 2 minutes per side until charred. Remove and let cool.
- In a large bowl, combine mayo, minced garlic, lime zest, and juice.
- Cut the kernels off the cooled corn cobs and add to the bowl along with chopped scallions. Stir to coat.
- Fold in Cotija or feta cheese, cilantro, smoked paprika, jalapeño, and sea salt.
- Mix well, taste, and adjust seasoning as needed.
- Serve immediately or chill for 20–30 minutes for enhanced flavor.
Notes
- Substitute feta for Cotija if unavailable.
- Use Greek yogurt or sour cream instead of mayo for lighter options.
- Roast or sauté frozen/canned corn if fresh isn’t available.
- For less spice, remove jalapeño seeds or use pickled jalapeños.
- Make ahead by mixing all except cilantro and cheese, and add those before serving.
Find it online: https://www.foodienarium.com/zesty-corn-salad-recipe/