Print
Ingredients
Scale
- 5–6 ears corn (or 24 oz frozen corn or fire-roasted frozen corn)
- 1 and 1/2 tbsp (20 ml) vegetable oil (for grilling)
- Salt (to taste)
- 3/4 teaspoon tajin
- 3/4 cups (120 g) crumbled cotija (or feta)
- 1/2 large red onion
- 3 tablespoon finely-minced cilantro
- 3 limes (for juice)
Instructions
- Set the grill to medium-high heat.
- Husk the corn and brush it with oil, then grill for 10-12 minutes, turning often until some kernels are charred. For stovetop cooking, heat a dry cast-iron skillet over medium-high until hot and cook the corn for 10-15 minutes until charred.
- Once cooled, stand each cob on a clean kitchen towel and use a sharp knife to cut the kernels off the cob.
- In a large bowl, mix the corn kernels with salt and Tajin, adding oil if cooked on the stovetop. Incorporate the cheese, onion, cilantro, and lime juice, mixing until well combined and serve.
Notes
Adjust seasoning with salt and lime juice to taste.
For a spicier kick, add diced jalapeño if desired.
Feel free to substitute with your favorite cheese if cotija is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg