Grilled Corn Salad with Tajín

Charred corn tossed with Kewpie mayo, lime, Tajín, cotija, and white onion, this is esquites without the cup, ready to scoop with chips or spoon onto tacos.

Why You'll Love Grilled Corn Salad with Tajín

The mayo here is Kewpie, not the regular stuff, which brings more umami and a smoother texture. Charred corn, Tajín, lime, cotija, and white onion round it out. Serve it hot or room temp, scooped with chips or spooned over tacos.

Tips and Tricks

• Charring the corn is non-negotiable-it brings the smoky edge.
• Want more punch? Let the salad sit 10 minutes before serving to meld flavors.

Variations

• Add diced avocado or jalapeño for extra richness or heat.
• Mix in grilled scallions or pickled onions for a twist.

Substitutions

• Use sour cream or Greek yogurt instead of Kewpie mayo.
• Feta works as a cotija alternative if needed.

Best served with

• BBQ chicken, grilled steak, or tacos
• Tortilla chips for scooping
• Mexican lager or spicy margarita

How to Store Leftovers

• Store in an airtight container for up to 2 days in the fridge. Best eaten within 24 hours for peak flavor and texture.

Common Questions

Grilled Corn Salad with Tajín

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This creamy, tangy grilled corn salad hits all the right notes: smoky char, bright lime, a Tajín kick, and salty cotija in every bite.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings: 2

Course: Salad, Side Dish

Cuisine: Californian, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 tb Corn fresh or frozen
• 2 tablespoon Kewpie Mayo
• 1 Lime ½ juiced, ½ cut into wedges
• ½ White Onion finely diced
• ½ teaspoon Tajín Seasoning plus more for garnish
• 2 tablespoon Cilantro finely chopped, reserve some leaves for garnish
• 2 tablespoon Cotija Cheese
• Kosher Salt and Freshly Ground Black Pepper to taste
• Graza "Sizzle" Olive Oil as needed

Equipment

• Saucepan
• Saute pan
• Mixing bowl

Method

 

1. Bring a pot of lightly salted water to a boil. Add corn, cover, and cook 5 minutes. Drain and set aside.
2. Heat a sauté pan over medium with a drizzle of Graza "Sizzle" olive oil. Add corn and a pinch of salt. Sauté, shaking pan often, until lightly browned and charred in spots.
3. In a large bowl, combine onion, Kewpie mayo, Tajín, and lime juice. Mix and season with kosher salt.
4. Fold in warm corn, chopped cilantro, and cotija until well combined.
5. Transfer to serving bowls. Garnish with Tajín, whole cilantro leaves, lime wedges, and extra cotija.

Notes

Storage: This holds up better than most dressed salads since the corn and mayo don't wilt. Keep it in an airtight container in the fridge for up to 3 days. Add the cotija and a fresh squeeze of lime right before serving to keep the flavors sharp.

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