Mexican Street Corn Salad

Servings 4 servings
Prep Time 30 minutes


  • 4 ears of corn, husked
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • teaspoon paprika
  • Pinch of cayenne pepper (optional)
  • 2 ounces Cotija cheese or Parmesan, crumbled (about ½ cup), plus more for serving
  • 2 tablespoons chopped fresh cilantro, plus more for serving
  • Kosher salt, freshly ground pepper


  1. Prepare grill for medium heat.

  2. Grill corn, turning occasionally, until tender and charred, 8-10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

  3. Whisk mayonnaise, lime juice, paprika, cayenne (if using), 2 ounces Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Dressing can be made 2 days ahead; cover and chill in refrigerator until ready to use.

  4. Add corn and toss to combine. Top with more cheese and cilantro.