Charred Corn Salad with Lime Cotija and Chili Powder

How to Make Charred Corn Salad with Lime Cotija and Chili Powder

1. 1

   Step 1: Char the corn

   Preheat a gas or charcoal grill to medium-high. Brush each ear with olive oil and sprinkle with kosher salt, then grill directly over the heat, turning every 2–3 minutes, until kernels are blistered and blackened in spots (about 10–12 minutes total). Trust the char — it’s the backbone of the flavor here.

   For this step

   • 6 earsFresh corn on the cob
   • 2 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   
2. 2

   Step 2: Cool and cut kernels

   Let the ears cool until you can handle them, then stand each ear upright in a bowl and slice the kernels off with a sharp knife. Scrape any milky residue and collect all kernels in a large mixing bowl to catch the juices.
   
3. 3

   Step 3: Whisk the lime-cotija crema

   In a small bowl whisk together the crema, fresh lime juice, and chili powder until smooth. Stir in about two-thirds of the crumbled cotija and the sliced scallions; reserve the rest of the cotija for finishing. Taste and adjust seasoning with a pinch of salt if needed.

   For this step

   • 2 tbspFresh lime juice
   • 3 tbspMexican crema or sour cream
   • 3/4 cupCotija cheese, crumbled
   • 1 tspChili powder (plus extra for garnish)
   • 2 stalksScallions, thinly sliced (white & green parts)
   
4. 4

   Step 4: Toss and fold

   Pour the lime-cotija dressing over the warm (or room-temperature) charred corn, add the chopped cilantro, and gently fold until everything is evenly coated. The residual warmth from the corn helps blend textures and marry the flavors.

   For this step

   • 1/4 cupFresh cilantro, chopped
   
5. 5

   Step 5: Make ahead & chill

   This salad shines after resting — cover and refrigerate for at least 30 minutes and up to 24 hours to let the flavors mellow and meld. If making ahead, give it a light toss before serving and add a squeeze of fresh lime if it needs brightening.
   
6. 6

   Step 6: Finish and serve

   Transfer to a serving bowl, sprinkle with the reserved cotija and a light dusting of chili powder, and offer lime wedges on the side. Serve cold or at room temperature as a vibrant side for grilled meats, tacos, or a picnic spread.
   

1. Preheat a gas or charcoal grill to medium-high. Brush each ear with olive oil and sprinkle with kosher salt, then grill directly over the heat, turning every 2–3 minutes, until kernels are blistered and blackened in spots (about 10–12 minutes total). Trust the char — it’s the backbone of the flavor here.
2. Let the ears cool until you can handle them, then stand each ear upright in a bowl and slice the kernels off with a sharp knife. Scrape any milky residue and collect all kernels in a large mixing bowl to catch the juices.
3. In a small bowl whisk together the crema, fresh lime juice, and chili powder until smooth. Stir in about two-thirds of the crumbled cotija and the sliced scallions; reserve the rest of the cotija for finishing. Taste and adjust seasoning with a pinch of salt if needed.
4. Pour the lime-cotija dressing over the warm (or room-temperature) charred corn, add the chopped cilantro, and gently fold until everything is evenly coated. The residual warmth from the corn helps blend textures and marry the flavors.
5. This salad shines after resting — cover and refrigerate for at least 30 minutes and up to 24 hours to let the flavors mellow and meld. If making ahead, give it a light toss before serving and add a squeeze of fresh lime if it needs brightening.
6. Transfer to a serving bowl, sprinkle with the reserved cotija and a light dusting of chili powder, and offer lime wedges on the side. Serve cold or at room temperature as a vibrant side for grilled meats, tacos, or a picnic spread.