Grilled Mexican Corn Salad

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This quick and easy grilled corn salad is a play on esquites, a wildly popular Mexican street food. Also known as corn in a cup, esquites are the cobless equivalent to elotes, grilled Mexican street corn topped with mayonnaise, various spices, and crumbled cojita cheese. A little brush of mayonnaise keeps the corn moist and golden, and squeezing lime juice over the final product adds a brightness that works spectacularly with the cheese and chives. If you can’t find cojita, use queso fresco, which is readily available in most supermarkets. Sprinkle on some chipotle powder for an added kick. 

By Marian Cooper Cairns
Recipe by Southern Living June 2014

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Recipe Summary

hands-on:
25 mins
total:
40 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Directions

  • Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

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  • Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

  • Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

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