Hey y’all! Welcome back to our little corner of the internet. I’m Clara, and nothing makes me happier than sharing simple, delicious food that brings folks together. You know, when I think about summer, my mind always goes back to those backyard cookouts at Grandma’s house. The sun would be setting, the grill would be sizzling, and there was always a big bowl of something fresh and wonderful on the table. It wasn’t fancy, but oh, it was good.
One of my favorite memories is of this vibrant salad she’d make. It was simple, really, just fresh corn and a few other bits, but it tasted like pure sunshine. That feeling, that easy joy of a good meal on a warm evening, is exactly what inspired this Charred Grilled Corn Salad with Avocado, Lime, and Cotija.
This isn’t a complicated recipe. It’s built on those same simple principles Grandma taught us — fresh ingredients, easy steps, and lots of flavor. We’ve taken that grilled corn goodness and tossed it with creamy avocado, zesty lime, and salty Cotija cheese. The result is a salad that’s bright, fresh, and just perfect for any summer gathering, or even just a weeknight dinner.
Here at 911Recipes, Savana, Alara, and I believe cooking should be a joy, not a chore. We’re not fancy chefs; we’re just a family who loves to eat and share recipes that work in real life, for real people. This Charred Grilled Corn Salad is a perfect example — big on flavor, easy on effort. Ready to dive in?
So, why is this Charred Grilled Corn Salad with Avocado, Lime, and Cotija going to be your new summer go-to? Well, let me tell you!
- It’s ridiculously easy. Seriously, if you can grill corn, you can make this salad. The steps are straightforward and quick.
- The flavors just sing together. You get that sweet, smoky char from the corn, the creamy richness of avocado, a bright pop from the lime, and that salty, tangy bite from the Cotija. It’s a flavor party!
- It uses fresh, simple ingredients. You probably have most of these things already, and the rest are easy to find.
- It’s super versatile. This salad goes with just about anything — grilled chicken, fish tacos, burgers, or even just a simple piece of crusty bread.
- It looks amazing! The vibrant colors of the corn, avocado, and cilantro make it a real showstopper on any table.
It’s just one of those dishes that makes you feel good, both making it and eating it. Trust me on this one!
Essential Ingredients for Your Charred Grilled Corn Salad
Alright, let’s talk ingredients! For this Charred Grilled Corn Salad, we’re keeping things simple and fresh. Here’s what you’ll need to gather:
- 4 ears of corn, shucked (that just means taking off the husks and silks!)
- 1 large avocado, diced (make sure it’s ripe but not too soft)
- 1/4 cup chopped red onion (gives a nice little bite)
- 1/4 cup chopped cilantro (for that fresh, herbaceous flavor)
- 2 tablespoons lime juice (fresh is always best here!)
- 1/4 cup crumbled Cotija cheese (the salty star!)
- Salt and black pepper to taste (to bring all those flavors together)
See? Nothing too complicated. Just good, honest ingredients coming together.
Ingredient Notes and Smart Substitutions
Picking the right ingredients makes a big difference in your Charred Grilled Corn Salad. I always try to get the freshest corn I can find when it’s in season. Look for ears that feel heavy and have bright green husks.
For the avocado, you want one that gives just a little when you gently press it near the stem. Too hard and it won’t be creamy; too soft and it’ll be mushy. If fresh corn isn’t available, don’t worry! You can totally use frozen corn. Just thaw it completely and pat it really dry before you grill it — that helps it get a nice char.
And that Cotija cheese? It’s got a unique salty, crumbly thing going on. If you can’t find it, crumbled feta cheese is a good substitute. It’s saltier and a little tangier, but it still works wonderfully in this salad. Feel free to play around with the amount of lime juice too. If you love a really bright, zesty salad, add a little more!
Simple Steps to Prepare Charred Grilled Corn Salad
Okay, let’s get cooking! Making this Charred Grilled Corn Salad is super easy. Just follow these simple steps and you’ll have a delicious salad ready in no time.
- First things first, get your grill ready. You want it heated to medium-high heat. This heat level is perfect for getting that lovely char on the corn.
- Place your shucked corn directly on the hot grill grates. Let it cook for about 10 to 12 minutes. Make sure you turn the ears every few minutes so they get charred evenly all around. You’re looking for those nice browned, slightly blackened spots.
- Once the corn is grilled, take it off the heat and let it cool down a bit. It’ll be hot! You want it cool enough to handle comfortably.
- When it’s cool enough, stand each ear of corn upright in a large bowl. Carefully use a sharp knife to cut the kernels off the cob. The bowl will catch all the kernels.
- Add your diced avocado, chopped red onion, and chopped cilantro to the bowl with the corn kernels.
- Now, drizzle the lime juice over everything. Sprinkle that delicious crumbled Cotija cheese right on top.
- Season generously with salt and black pepper. Taste it and add more if you think it needs it.
- Gently toss everything together. Be careful not to smash the avocado too much — you want those nice chunks.
- Serve your Charred Grilled Corn Salad right away and enjoy!
Tips for Perfect Charred Grilled Corn Salad
Getting that perfect Charred Grilled Corn Salad is easy with a few little tricks!
To get a really good char on your corn, make sure your grill is nice and hot before you put the corn on. Don’t overcrowd the grill either. Give the corn some space so the heat can circulate around each ear.
Cutting the kernels off the cob can be messy! Holding the corn upright in a large bowl is my favorite trick. It catches all the kernels and saves you from chasing them around the counter.
Avocado can brown quickly once it’s cut. The lime juice in this Charred Grilled Corn Salad helps prevent that browning. If you’re making this slightly ahead of time, wait to add the avocado until just before serving if possible. Otherwise, make sure the avocado is well coated in the lime juice.
Serving Suggestions for Charred Grilled Corn Salad
This Charred Grilled Corn Salad is so versatile! It really is the perfect companion to so many dishes. Think of it as the bright, fresh friend that makes everything taste better.
It’s absolutely amazing served alongside anything hot off the grill. We love it with simple grilled chicken or juicy pork chops. The smoky flavors from the meat and the corn just complement each other beautifully.
If you’re having a taco night, this salad is a must-have side. It goes especially well with fish tacos or any kind of spicy filling.
It’s also fantastic with burgers or grilled sausages. The creamy avocado and tangy lime cut through the richness of the meat.
Honestly, sometimes I just eat a big bowl of this Charred Grilled Corn Salad all by itself for lunch! It’s filling and so satisfying.
You could also scoop it up with tortilla chips like a salsa. It’s just that good!
Storing Your Charred Grilled Corn Salad
Okay, so you’ve made this amazing Charred Grilled Corn Salad, and maybe you have a little bit left over. Don’t worry, you can totally save it for later!
To store your salad, just scoop it into an airtight container. Pop a lid on it tightly. This will help keep everything fresh and prevent those fridge smells from getting in.
Keep the container in the refrigerator. The lime juice helps keep the avocado looking decent for a while, but it’s definitely best enjoyed within 1 to 2 days. After that, the avocado might start to look a little sad, and the textures won’t be quite as vibrant.
It’s a salad that’s really at its peak when it’s freshly made, but leftovers are still pretty tasty!
Common Questions About Charred Grilled Corn Salad Answered
I get a few questions about making this Charred Grilled Corn Salad. Here are some of the most common ones I hear!
Can I make this Charred Grilled Corn Salad ahead of time?
You can definitely do some prep for your Charred Grilled Corn Salad ahead of time! I recommend grilling the corn and chopping the red onion and cilantro a day in advance. Keep them separate in airtight containers in the fridge.
However, it’s really best to add the diced avocado, lime juice, and Cotija cheese right before you plan to serve it. This keeps the avocado from getting brown and ensures all the flavors are super fresh.
Is this Charred Grilled Corn Salad spicy?
As the recipe is written, this Charred Grilled Corn Salad is not spicy at all. It’s bright and flavorful but has no heat.
If you like a little kick, it’s super easy to make it spicy! Just add a pinch of chili powder or red pepper flakes when you’re seasoning it. You could also mix in a little chopped jalapeño or a dash of hot sauce if you like things really hot!
What kind of corn works best for Charred Grilled Corn Salad?
Fresh sweet corn on the cob is absolutely the best for this Charred Grilled Corn Salad. When corn is in season, grab those ears! The natural sweetness gets even better when it’s grilled and charred.
If fresh corn isn’t available, frozen corn kernels work well too. Just thaw them completely and make sure they are really dry before you grill them. You can even buy frozen grilled corn sometimes, which is a great shortcut!
Estimated Nutritional Information
Just so you have an idea, here’s a rough look at the nutritional breakdown for this Charred Grilled Corn Salad. Remember, these are just estimates and can vary based on your specific ingredients and portion sizes.
For about a 1 cup serving, you’re looking at:
- Calories: Around 250
- Fat: Roughly 18g (most of that good fat from the avocado!)
- Saturated Fat: About 4g
- Unsaturated Fat: Around 13g
- Trans Fat: 0g
- Carbohydrates: Approximately 18g
- Fiber: About 6g
- Protein: Roughly 5g
- Cholesterol: Around 10mg
- Sugar: About 5g
- Sodium: Approximately 180mg
It’s a pretty satisfying salad with good fiber and healthy fats!
Enjoy Your Charred Grilled Corn Salad
Well, there you have it! My simple, delicious recipe for Charred Grilled Corn Salad with Avocado, Lime, and Cotija. I really hope you give this one a try. It’s become a favorite in our family, and I just know you’ll love the fresh flavors and easy preparation.
There’s something so satisfying about that smoky corn combined with the creamy avocado and tangy cheese. It just tastes like summer in a bowl!
If you make this Charred Grilled Corn Salad, please come back and let me know what you think! Did you add anything extra? What did you serve it with? I love hearing about your kitchen adventures.
Happy cooking, and enjoy every bite!
Print
Your Awesome Charred Grilled Corn Salad Secret
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A flavorful salad featuring charred grilled corn, creamy avocado, tangy lime, and salty Cotija cheese.
Ingredients
- 4 ears of corn, shucked
- 1 large avocado, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1/4 cup crumbled Cotija cheese
- Salt and black pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Grill corn for 10-12 minutes, turning occasionally, until charred in spots.
- Let corn cool slightly, then cut kernels off the cob.
- In a large bowl, combine corn kernels, diced avocado, red onion, and cilantro.
- Drizzle with lime juice and sprinkle with Cotija cheese.
- Season with salt and pepper to taste.
- Gently toss to combine.
- Serve immediately.
Notes
- You can use frozen corn if fresh corn is not available. Thaw and pat dry before grilling.
- Adjust the amount of lime juice and Cotija cheese to your preference.
- For a spicier kick, add a pinch of chili powder or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
