Mexican Corn-off-the-Cob Salad Recipe

Mexican Corn-off-the-Cob Salad Recipe

How To Make Mexican Corn-off-the-Cob Salad

This easy-to-whip Mexican Corn-Off-The-Cob salad is a delicious salad assembled with mayo, corn, lime, cotija cheese, and cilantro.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 4earscorn,with husks
  • ½lime,juiced, or more to taste
  • ½chili powder
  • 5ozcotija cheese,crumbled
  • ¼cupfresh cilantro,packed, chopped
  • 4tbspmayonnaise
  • 1pinchsalt and ground black pepper,to taste


  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  2. Grill the corn in the husks on the preheated grill, turning occasionally, for about 15 minutes, to desired tenderness. some charring is fine.

  3. Remove from the grill.

  4. Remove and discard the husks and silk when cool enough to handle.

  5. Cut the kernels off into a medium bowl.

  6. Add the lime juice and chili powder, then mix in the cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined.

  7. Taste and add salt if necessary.

Recipe Notes

  • Good feta cheese can be used if there’s no cotija.
  • Paprika can be used in place of chili powder.
  • The corn can be soaked in the husks if desired.


  • Calories: 213.60kcal
  • Fat: 15.43g
  • Saturated Fat: 5.46g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.12g
  • Polyunsaturated Fat: 5.06g
  • Carbohydrates: 14.32g
  • Fiber: 1.56g
  • Sugar: 4.38g
  • Protein: 7.01g
  • Cholesterol: 27.38mg
  • Sodium: 396.95mg
  • Calcium: 192.81mg
  • Potassium: 224.17mg
  • Iron: 0.41mg
  • Vitamin A: 62.82µg
  • Vitamin C: 6.66mg
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