Grilled Corn Salad

skillet with corn and limes on a wood cutting board

5 from 2 reviews

We love this grilled corn salad and we pair it with anything from the grill!


  • 8 ears fresh corn, silks removed, soaked in cold water 30 minutes
  • canola oil
  • salt and freshly ground black pepper
  • 1/4 cup creme fraiche
  • 2 limes – Zest from one lime and juice from two.
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup grated cotija cheese


  1. Heat grill to high. Grill corn until charred on all sides, about 8 minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast-iron skillet on the grill to heat.
  2. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.
  3. Sprinkle a little more cotija cheese on top to serve.
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