This salad consists of perfectly seasoned grilled corn, topped with cheese and lightened up with fresh lime. Mexican Street Corn Salad is a summer side dish must have!
Rub olive oil all over the corn. Season corn all over with smoked paprika, cumin, salt, and rub all over with your fingertips.
Grill over medium heat 10-12 minutes, turning throughout.
Allow corn to cool slightly, then cut corn off the cob and combine in a bowl along with lime juice, cilantro, and cheese and give it a good toss before serving.
Notes
When grilling the corn, turn it frequently to make sure all of the corn gets cooked and has that delicious grilled taste.
Not sure you want to get the grill going? No worries, you can roast your corn in the oven or boil it. If you choose to boil, add the seasoning to the salad at the end when you toss it all together.
If fresh corn is not available, you can use frozen corn and sear the kernels in a hot skillet with the seasonings added.
If you don't have fresh lime juice, the bottled lime juice will do.
You can make this salad ahead of time and refrigerate for up to 2-3 days. Add the lime, cilantro and cheese when you are ready to serve it.