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


  • 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


  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