Chipotle-Lime Grilled Corn Salad with Cotija and Cilantro
Charred corn tossed with smoky chipotle lime dressing, crumbly Cotija cheese, and fresh cilantro for a vibrant summer side dish. This mexican-inspired grilling (vegetarian) ready in about 25 minutes turns ears, husked fresh corn on the cob, fresh lime juice, chipotle chili powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears, husked fresh corn on the cob
- 3 tbsp fresh lime juice
- 1 tsp chipotle chili powder
- 2 tbsp mayonnaise
- 1 tbsp olive oil
- 1/2 cup, crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat (about 425°F). Brush 4 husked ears of corn with 1 tbsp olive oil and place directly on the grill grates.
- Step 2: Grill corn for 10-12 minutes, turning every 2-3 minutes until kernels are charred and fragrant all around.
- Step 3: Remove corn from grill and let cool slightly. Using a sharp knife, cut kernels off the cob into a large bowl.
- Step 4: In a small bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp mayonnaise, 1 tsp chipotle chili powder, 1 tsp salt, and 1/2 tsp black pepper to make the dressing.
- Step 5: Pour the chipotle lime dressing over the warm corn kernels and toss to coat evenly.
- Step 6: Stir in 1/2 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning if needed. Serve warm or at room temperature as a smoky, zesty side salad.
Frequently asked questions
How long does Chipotle-Lime Grilled Corn Salad with Cotija and Cilantro take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chipotle-Lime Grilled Corn Salad with Cotija and Cilantro?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Chipotle-Lime Grilled Corn Salad with Cotija and Cilantro?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chipotle-Lime Grilled Corn Salad with Cotija and Cilantro for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chipotle-Lime Grilled Corn Salad with Cotija and Cilantro vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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