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A bowl of Mexican street corn salad topped with crumbled cheese, cilantro, and chili powder, garnished with three lime wedges.

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
Cook Time 5 minutes
Total Time 20 minutes
Servings: 2
Course: Salad, Side Dish
Cuisine: Californian, Mexican
Calories: 169
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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.

Nutrition

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

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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