If you’re searching for a dish that’s vibrant, bursting with flavor, and absolutely perfect for warm-weather gatherings, let me introduce you to my all-time favorite summer side: Grilled Corn Salad with Cotija! With smoky-sweet grilled corn, zesty lime, and creamy Cotija cheese, this fresh salad is the true taste of sunny days on a platter.

Why You’ll Love This Recipe

Sizzling Summer Flavor: Grilling the corn infuses every kernel with irresistible smoky sweetness that’s simply impossible to get from canned or boiled corn.
Quick and Easy: You only need 30 minutes and a handful of fresh ingredients to whip up an impressive Grilled Corn Salad with Cotija that everyone will rave about.
Versatile Crowd-Pleaser: Serve it at barbecues, taco nights, or as a bright accompaniment to any weeknight meal—you’ll find endless reasons to make this!
Make-Ahead Friendly: This salad holds up beautifully and actually tastes even better after the flavors mingle in the fridge for a bit.

Grilled Corn Salad with Cotija Recipe - Recipe Image

Ingredients You’ll Need

With just a few simple, but absolutely essential ingredients, the flavors and cheerful colors of this Grilled Corn Salad with Cotija shine. Each item has a starring role in making the final dish so irresistible—you’ll taste the smoky, the creamy, the citrusy, and the zing in every bite!

Fresh corn on the cob: Grilling fresh corn brings out its natural sweetness and gives a signature charred flavor you just can’t replicate with frozen or canned.
Scallions: These add a mild oniony bite, plus a burst of green color that livens up the salad.
Extra virgin olive oil: Lends richness and helps bring all the flavors together—use the good stuff for extra depth.
Cotija cheese: This crumbly, salty Mexican cheese is the star! Its creaminess and tang are the perfect counterpoint to the smoky corn.
Fresh cilantro: Herby and bright, cilantro makes the whole salad feel extra fresh. (If you’re not a fan, see the variations below!)
Tajin or chili-lime seasoning: Brings a gentle heat and zippy lime kick; just enough to make the flavors pop.
Kosher salt: Elevates and balances every ingredient—don’t skip it!
Lime wedges (optional): Serve on the side for a burst of citrusy brightness just before eating.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the wonderful things about Grilled Corn Salad with Cotija is how adaptable it is! You can easily tweak it based on what’s in your fridge or pantry, your taste preferences, or dietary needs—get creative and make it your own.

No Grill? Simply char the corn under the broiler or in a hot cast iron skillet for similar smoky flavor.
Make it Creamy: Toss in a couple tablespoons of Mexican crema or sour cream for a richer, almost street-corn-style vibe.
Herb Swap: Not a cilantro fan? Try chopped parsley or even basil for a fresh twist.
Dairy-Free: Substitute vegan feta or leave out the cheese entirely, and the salad will still be packed with flavor.
Add Color: Mix in diced red bell pepper, cherry tomatoes, or avocado for extra color and variety.

How to Make Grilled Corn Salad with Cotija

Step 1: Grill the Corn

Start by heating your grill to medium-high and shucking those gorgeous ears of corn. Once your grill is ready, place the corn directly on the grates and cook for 10 to 12 minutes, turning often to get an even char on all sides. You want those toasted, dark spots—they’re pure flavor gold!

Step 2: Cut and Cool

Take the grilled corn off the heat and let it cool slightly so you can handle it. Using a sharp knife, carefully slice the kernels off each cob. Don’t worry if some pieces stick together—those little clusters taste amazing in the salad!

Step 3: Mix and Toss

Add the grilled corn, chopped scallions, and crumbled Cotija to a salad bowl. Drizzle with olive oil, then toss gently to coat. Sprinkle in the Tajin (or your favorite chili-lime seasoning) and chopped cilantro, then toss again until everything is evenly mixed. Taste, and season with salt—or more Tajin—if you crave extra kick.

Step 4: Serve and Finish

Spoon the salad onto a platter or individual plates and finish with extra Cotija, a final shake of chili-lime seasoning, and a few lime wedges on the side. Serve right away, or chill for a bit to let the flavors marry—either way, you’re guaranteed to impress!

Pro Tips for Making Grilled Corn Salad with Cotija

Char is Key: Don’t be afraid of deep brown spots on your corn—the caramelized bits are where all that smoky, authentic flavor comes alive.
How to Cut the Kernels Safely: Stand your corn up in a large bowl and slice downwards, so the kernels fall into the bowl instead of scattering everywhere.
Flavor Boost: For next-level zest, roll your lime on the counter before slicing—this releases even more juice for sprinkling at the table.
Best Cotija Texture: Crumble the Cotija right before adding so it stays light and doesn’t clump—every bite should get a little cheese magic!

How to Serve Grilled Corn Salad with Cotija

Garnishes

Bring your Grilled Corn Salad with Cotija to new heights with a shower of extra Cotija cheese, a final sprinkle of Tajin for bold color, and plenty of fresh cilantro leaves. Arrange a few juicy lime wedges around the edge—and, for a little drama, let guests squeeze their own just before diving in.

Side Dishes

This salad is a knockout next to smoky grilled meats like steak, chicken, or fish. It’s also fabulous with tacos, alongside a bowl of tortilla chips, or as a punchy topping for nachos or tacos. Honestly, it’s so craveable you might find yourself eating it straight out of the mixing bowl!

Creative Ways to Present

For a festive look, try serving your Grilled Corn Salad with Cotija in lettuce cups or as a topping bar with mini bowls of extra toppings—think radish slices, diced avocado, or pickled jalapeños. Mason jars make it picnic-perfect, and piling it high on a platter with edible flower petals is a sure way to wow a crowd.

Make Ahead and Storage

Storing Leftovers

Store any leftover Grilled Corn Salad with Cotija in an airtight container in the refrigerator for up to three days. The flavors will meld beautifully, making your next-day lunch even more delicious—just give it a quick toss to freshen it up before serving.

Freezing

While this salad is best enjoyed fresh, you can freeze extra grilled corn kernels and then thaw and mix with new cheese and herbs when ready to serve. Freezing the fully dressed salad may affect the cheese texture and fresh flavors, so assemble with fresh Cotija for best results.

Reheating

Generally, Grilled Corn Salad with Cotija is meant to be served cold or at room temperature, so reheating isn’t necessary. If you’d like a slightly warmer salad, pop it in the microwave for just 10-15 seconds—just enough to take the chill off, but not so much that the cheese melts.

FAQs

Can I make Grilled Corn Salad with Cotija ahead of time?

Absolutely! In fact, letting the salad sit in the fridge for an hour or two helps the flavors meld deliciously. Just hold off on any extra Cotija or garnishes until just before serving for the freshest result.
Is there a substitute for Cotija cheese?

If you can’t find Cotija, feta cheese is a great stand-in—it crumbles easily and offers that salty, tangy punch. You could also try queso fresco, though it’s milder and softer in texture.
Can I use frozen or canned corn if fresh isn’t available?

Fresh is best for true grilled flavor, but if you’re in a pinch, you can use well-drained canned or thawed frozen corn. Sauté it in a skillet until browned to mimic that smokiness before assembling your salad.
What can I serve with Grilled Corn Salad with Cotija?

This salad pairs beautifully with grilled meats, Mexican classics like tacos or enchiladas, seafood, or even heaped onto burgers and sandwiches for a zesty twist. The options are endless!

Final Thoughts

I can’t wait for you to bring a burst of sunshine to your table with this Grilled Corn Salad with Cotija! It’s the dish I turn to for effortless entertaining, weeknight dinners, and those moments when I just want to savor every colorful bite of summer. Give it a try—and prepare for rave reviews!