Charred Corn Salad with Cotija

Name: Charred Corn Salad with Cotija
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Southwestern
Ingredients: 4 cups fresh corn kernels (about 4 ears); 4 oz cotija cheese, crumbled; 3 tbsp fresh cilantro, chopped; 2 tbsp fresh lime juice; 2 tbsp olive oil; 1/4 tsp chili powder; 1/2 tsp kosher salt; 1/4 tsp black pepper

Charred sweet corn tossed with crumbly cotija cheese, lime, cilantro, and a touch of chili powder. A trendy, fresh side that captures the essence of street corn.

20 minEasyServes 4220 cal/serving

SouthwesternSaladStovetopVegetarianGluten-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

4 cups fresh corn kernels (about 4 ears)
4 oz cotija cheese, crumbled
3 tbsp fresh cilantro, chopped
2 tbsp fresh lime juice
2 tbsp olive oil
1/4 tsp chili powder
1/2 tsp kosher salt
1/4 tsp black pepper

Instructions

1

Heat a large cast-iron skillet or grill pan over medium-high heat until very hot.
2

Add 4 cups fresh corn kernels (about 4 ears) to the dry skillet and cook without stirring for 3-4 minutes until kernels begin to char.
3

Stir and cook for another 3-4 minutes until most kernels show brown char marks.
4

Transfer charred corn to a bowl. Add 4 oz cotija cheese, crumbled, 3 tbsp chopped fresh cilantro, 2 tbsp fresh lime juice, 2 tbsp olive oil, 1/4 tsp chili powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
5

Toss gently to combine, being careful not to break up the cotija too much.
6

Taste and adjust seasoning as needed. Serve at room temperature or chilled.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

Questions

What should Charred Corn Salad with Cotija look like when it is ready?

Go by the cues in the method rather than the clock. Step 3: cook until most kernels show brown char marks.

What equipment do I need for Charred Corn Salad with Cotija?

Beyond a knife and a board, the method uses a cast-iron skillet (step 1) and a grill pan (step 1). If you do not have one, a heavy stainless skillet replaces the cast iron; preheat it a little longer.

What can I use instead of cotija in Charred Corn Salad with Cotija?

The entry for Charred Corn Salad with Cotija calls for 4 oz cotija cheese, crumbled. In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

Can I make Charred Corn Salad with Cotija less spicy?

Yes. The heat in Charred Corn Salad with Cotija comes from 1/4 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes.

Is Charred Corn Salad with Cotija vegan?

No, though it is vegetarian. What keeps it from vegan is 4 oz cotija cheese, crumbled. For fully plant-based entries, see the vegan salad collection.

How long does Charred Corn Salad with Cotija keep?

Dressed, it is best the day it is made, so keep the dressing apart and toss Charred Corn Salad with Cotija just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.