Mexican-inspired Grilled Corn Salad made with grilled summer corn, Tajin (chili-lime seasoning) and cotija cheese, only made lighter with no mayo.
Ingredients
- 6 large ears of corn, or 7 medium, 6 cups
- 1/4 cup chopped scallions
- 2 tablespoons extra virgin olive oil
- 1/2 cup queso Cotija, crumbled
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon Tajin, Chili Lime Seasoning or Trader Joes Everything But the Elote seasoning, plus more for topping
- 1/4 teaspoon kosher salt
- lime wedges, optional for serving
Directions
- Set the grill to medium-high. Husk the corn.
- Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool.
- grilling corn on the grill
- Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.
- Add the tajin (chili lime seasoning), cilantro and toss again. Taste for salt and pepper and adjust as needed.
- Serve topped with more chili lime seasoning and fresh lime wedges if desired.
