Grilled Corn Salad with Tajín

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

Why You'll Love Grilled Corn Salad with Tajín

It's fast, flexible, and wildly addictive. Serve it hot or room temp, scoop it with chips or pair it with tacos-it just works.

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.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 20 minutes mins

Course: Salad, Side Dish

Cuisine: Californian, Mexican

Calories: 169

Ingredients Equipment Method Nutrition

Ingredients

  

• 1 tb Corn fresh or frozen
• 2 tablespoon Kewpie Mayo
• 1 Lime ½ juiced, ½ cut into wedges
• ½ White Onion finely diced
• Tajín Seasoning
• 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

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.

Nutrition

Calories: 169kcalCarbohydrates: 21gProtein: 7gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 392mgPotassium: 200mgFiber: 3gSugar: 3gVitamin A: 253IUVitamin C: 24mgCalcium: 217mgIron: 2mg

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