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  • Writer's pictureThe Farmer's Wife

Mexican Grilled Corn Salad

  • 10 ears of corn, shucked

  • Salt

  • Pepper

  • 1/2 cup mayonnaise

  • 1/2 teaspoon finely grated lime zest plus 3 tablespoons fresh lime juice

  • 1/2 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

  • 1 tablespoon extra-virgin olive oil, plus more for brushing

  • 1/2 teaspoon Dijon mustard

  • 1 garlic clove, finely grated

  • 1/8 teaspoon cayenne

  • 4 tablespoons unsalted butter, softened

  • 2 ounces queso fresco, crumbled (1/2 cup)

  • 2 ounces cotija cheese, finely crumbled (1/2 cup)

  • 1/4 cup chopped parsley

  • 1/4 cup chopped cilantro

Bring a large pot of water to a boil. Add the corn and a generous pinch of salt and return to a boil. Remove from the heat, cover and let stand for 5 minutes. Drain the corn and let cool slightly.

Meanwhile, in a small bowl, whisk the mayonnaise with the lime and lemon zests and juices along with the 1 tablespoon of olive oil, the mustard, garlic and cayenne. Season the citrus aioli with salt.

Light a grill or preheat a grill pan. Brush the corn with olive oil and season with salt. Grill over high heat, turning occasionally, until lightly charred all over, about 5 minutes. Transfer to a plate and let cool slightly, then cut the kernels off the cobs; discard the cobs.

In a large bowl, toss the corn with the softened butter. Stir in the citrus aioli. Add the queso fresco, cotija, parsley and cilantro. Season with salt and pepper and serve warm.

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