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Lazy Grilled Corn Salad

A fresh, smoky corn salad with just the right street corn vibes.
Prep Time10 minutes
Cook Time10 minutes
Servings4
Calories: 230kcal

Ingredients

Salad Base

  • 3 cups frozen corn thawed and patted dry
  • 1-2 tbsp oil for charring

Dressing

  • ½ tablespoon mayonnaise
  • 1½ tablespoons Mexican crema
  • 1 tablespoon lime juice
  • 1 small clove garlic minced
  • ½ teaspoon chili powder adjust to taste
  • ¼ teaspoon table salt
  • Pinch black pepper

Mix-Ins

  • 2 –3 tablespoons finely diced red onion or green onion for milder bite
  • 1 small jalapeño finely diced (seeds optional)
  • ¼-1/2 cup fresh cilantro chopped
  • ½ cup cotija or Parmesan cheese crumbled

Optional

  • Lime wedges for serving

Instructions

Prep the Garlic-Lime Base

  • Mince the garlic and stir it into the lime juice. Let it sit while the corn chars, about 5–10 minutes, to mellow the raw garlic flavor.

Char the Corn

  • Heat oil in a large skillet over medium-high heat.
  • Add the corn and spread it out in the pan. Let it sit undisturbed for 2–3 minutes at a time to develop golden-brown charred spots, stirring occasionally.
  • Optional: Leave about ¼ cup uncharred for extra bright, fresh bites.

Make the Dressing

  • Whisk the garlic-lime mixture with mayonnaise, crema, chili powder, salt, and black pepper until smooth and pourable.

Assemble the Salad

  • In a large bowl, combine charred corn (and any reserved raw corn), red onion, jalapeño, and cilantro.
  • Drizzle the dressing over the top and toss gently until lightly coated.

Finish & Serve

  • Sprinkle cotija or Parmesan over the top.
  • Serve with lime wedges for an extra squeeze, if desired.

Notes

For a richer, creamier version, use equal parts mayonnaise and crema (1:1).
Adjust chili powder for more heat if desired.
Best served slightly warm or at room temperature.
Stores well in the refrigerator for up to 3 days.