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Best Charred Corn and Cotija Salad with Easy Lime Crema

charred corn and cotija salad - featured image
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A quick and easy summer salad featuring sweet charred corn, salty cotija cheese, and a tangy lime crema. Perfect for barbecues, potlucks, or a simple weeknight side dish.

Ingredients

Scale
  • 6 ears fresh corn, husked and silk removed
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup Mexican crema
  • 2 limes (zest and juice of 1 for crema, juice of 1 for finishing)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 small jalapeño, seeded and finely diced (optional)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (or avocado oil)

Instructions

  1. Make the Lime Crema: In a small bowl or jar, combine 1/4 cup crema, zest of 1 lime, juice of 1 lime, and a small pinch of salt. Whisk or shake until smooth. Set aside.
  2. Char the Corn: Place a large cast-iron skillet or grill pan over high heat until screaming hot. Add 1 tablespoon olive oil and swirl to coat. Carefully place the husked ears of corn in the hot skillet. Cook, turning occasionally with tongs, until deeply charred on all sides, about 8-10 minutes total.
  3. Cut the Kernels: Let the charred corn cool for 1-2 minutes. Place one ear upright on a cutting board and use a sharp knife to cut the kernels off the cob. Repeat with remaining ears.
  4. Assemble the Salad: Transfer warm corn kernels to a large bowl. Add crumbled cotija, diced jalapeño (if using), and most of the chopped cilantro (reserve some for garnish). Pour the lime crema over the top.
  5. Toss and Season: Gently toss everything until evenly coated. Taste and season with salt and pepper as needed (cotija is salty, so go easy on the salt).
  6. Finish and Serve: Squeeze the juice of the remaining lime over the salad. Garnish with reserved cilantro and extra cotija if desired. Serve immediately, at room temperature, or chilled.

Notes

For best results, get the pan screaming hot and don’t overcrowd it. Let the corn cool slightly before adding crema to prevent the cheese from melting. Taste before adding extra salt as cotija is salty. The salad can be served warm, at room temperature, or chilled.

Nutrition

Keywords: charred corn salad, cotija salad, lime crema, summer salad, easy side dish, Mexican salad, grilled corn salad

Find it online: https://lindabake.com/best-charred-corn-and-cotija-salad-with-easy-lime-crema/