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Sweet and Savory Grilled Corn Salad with Cilantro and Lime Recipe

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4.1 from 9 reviews

This vibrant Corn Salad combines golden-browned corn kernels sautéed with garlic and butter, then tossed with a creamy tangy dressing featuring mayonnaise, sour cream, lime juice, and parmesan cheese. Enhanced with fresh herbs, onions, and optional spicy jalapeno and crumbly Cotija or feta cheese, this salad is perfect served warm or at room temperature as a flavorful side dish.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Salad Ingredients

  • 5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
  • 2 tbsp (30g) butter
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup mayonnaise (can reduce to 2 tbsp)
  • 1/4 cup sour cream or yoghurt
  • 1/2 cup parmesan cheese, finely grated
  • 1 tbsp jalapeno, deseeded and finely chopped (optional)
  • 1 cup coriander/cilantro leaves, roughly chopped
  • 1 cup green onion, finely sliced (~2 stems)
  • 1/2 red onion, finely chopped
  • 2-3 tbsp fresh lime juice (plus more to taste)
  • 60g (2 oz) Cotija or feta cheese, crumbled (optional)

Garnishes (Optional)

  • Jalapeno slices
  • Coriander/cilantro leaves
  • Lime wedges

Instructions

  1. Cut off kernels: Cut the corn kernels off the cob using a sharp knife, keeping the kernels intact and minimizing mess. If using frozen corn, do not thaw beforehand.
  2. Brown corn: Heat butter in a large skillet over high heat. Add minced garlic and stir for about 10 seconds to release aroma. Add the corn kernels and cook for approximately 5 minutes, stirring occasionally to develop golden brown bits and enhance sweetness. Avoid constant stirring to allow browning.
  3. Season corn: Halfway through cooking, sprinkle salt and black pepper over the corn to season it evenly while cooking.
  4. Toss with dressing: Transfer the cooked corn into a large mixing bowl. Add mayonnaise, sour cream, fresh lime juice, and grated parmesan cheese. Toss thoroughly to combine; the residual heat will slightly melt the dressing creating a creamy texture. Then fold in chopped coriander/cilantro, red onion, green onion, and optional jalapeno to integrate flavors.
  5. Serve: Move the salad into a serving bowl. Sprinkle crumbled Cotija or feta cheese over the top along with optional garnishes like jalapeno slices, extra coriander leaves, and lime wedges. Serve warm or at room temperature for best flavor.

Notes

  • You can substitute sour cream with yoghurt for a lighter dressing.
  • If you prefer less spice, omit the jalapeno and garnish with milder ingredients.
  • Using fresh corn yields the best texture and flavor, but frozen corn works well too.
  • For a lower-fat version, reduce mayonnaise or replace with Greek yoghurt.
  • Lime juice amount can be adjusted to taste for desired tanginess.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/sweet-and-savory-grilled-corn-salad-with-cilantro-and-lime-recipe/