Mexican Corn Salad

Mexican Corn Salad Recipe


Servings: 4

  • 4ears of corn, husked
  • 3tablespoonsmayonnaise
  • 2tablespoonsfresh lime juice
  • 1/8teaspoonpaprika
  • of cayenne pepper (optional)
  • 2ounceCotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
  • 2tablespoonschopped fresh cilantro plus more for serving
  • Kosher salt, freshly ground pepper


prep: 25 min total: 25 min

  • Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.
  • Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.
  • DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.
  • Recipe by Sue Li
  • Photograph by Hirsheimer Hamilton


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