Print
Grilled mexican corn salad in a white bowl with lime slices on top

Grilled Mexican Chipotle Lime Corn Salad

Course Salad, Side Dish
Cuisine Mexican
Keyword Corn Salad
Servings 6

Ingredients

  • 6 ears corn shucked
  • 2 teaspoon olive oil
  • 1 red bell pepper seeded and cut in half
  • 1/2 cup cilantro chopped
  • 1/2 cup cotija cheese
  • 1/4 cup mayo
  • juice of 1 lime
  • 2 teaspoon diced cipotle peppers in adobo sauce

Instructions

  1. Heat grill to medium heat. Rub olive oil over corn on the cob and bell pepper. Place corn on grill and grill 5-6 minutes turning every minute or so. Remove from grill to let cool.
  2. Place red pepper on grill and cook 2 minutes then flip and cook 2 more minutes.
  3. In a small bowl whisk mayo, lime juice and chipotle peppers until combined.
  4. Stand the corn upright and using a sharp knife slice down the sides to remove the kernels. Dice the red pepper up into pieces.
  5. In a large bowl add dressing, corn, red pepper, cilantro and gently min until combined. Add salt and pepper to taste.
  6. Sprinkle cotija cheese over top