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By: Chef Laura Bonicelli

Grilled Corn with Chilies and Cotija is basically a deconstructed version of Mexican Sweet Corn. Its vibrant flavor and crunch make it a seasonal favorite.

Buy your ingredients at your favorite Farmers Market! 

sweet corn in husks

about Grilled Corn with Chilies and Cotija

When I’m buying at the market, I always ask farmers and producers what their favorite way of preparing their produce is – whether it’s asparagus, spinach, tomatoes, or in this case – sweet corn. Invariably, the response is (no matter what the product is) is “barely cooked” – certainly never overcooked – with almost no seasoning. In its simplest form, so you can really taste the product. Many corn producers like sweet corn raw, so I put some in this recipe to offset the grilled corn and give it that pure corn flavor and raw corn pop.

In many similar recipes to this Grilled Corn with Chiles and Cotija add oil with the acid—basically, a dressing. We’re using a little canola cooking spray to facilitate the grilling of the corn, but we aren’t adding any oil at the end. One of the reasons chefs add oil to recipes is that oil coats the mouth and helps to distribute the flavor evenly. It makes sense, but it also tends to masque the flavor, some oils have their own flavor, so I opted not to add any at all; just let the lime juice shine, and I think it contributes to the fresh light quality of this recipe.

You can make this recipe the morning or day before serving. Usually, I hold the cheese out until the last minute. Grilled Corn with Chiles and Cotija is a delicious side dish, but it also makes a great light dinner salad. Just add some greens, and you’re all set.

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raw corn
marinating corn
grilled corn
I hope you love this recipe!

If you want more recipes, Join The Club!!!

Looking for some other delicious recipes to pair with your corn? Try these recipes:

Summer Vegetable Gratin

Fire Charred Chili Rellenos

Spanish Olive Oil Omelet

Buon Appetito!

Step by Step Instructions

Corn Salad Hero

Grilled Corn with Chilies and Cotija

© Chef Laura Bonicelli
Grilled Corn with Chiles and Cotija is basically deconstructed version of Mexican Sweet Corn. The raw corn gives it a beautiful crunch.

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dinner, MM-Blue, Salad, Sides
Cuisine American, Mexican
Servings 4
Calories 124 kcal


  • 4 ears sweet corn husked
  • 1 large shallot thinly sliced into rings
  • 1/2 red jalapeno or Fresno chili thinly sliced with seeds
  • 1/4 cup fresh lime juice
  • canola cooking spray
  • Kosher salt and freshly ground pepper to taste


  • 2 ounces Cotija or Queso Fresco cheese crumbled
  • 1/2 cup cilantro leaves


  • Prepare your grill for medium heat. Cut kernels from one corn cob and toss in a large bowl with the shallot, chile, and lime juice. Season with salt and pepper. Set aside.
  • Spray the remaining three ears of corn with cooking spray. Grill, occasionally turning, until tender and charred in spots. 10 to 12 minutes. Let cool completely.
  • Cut kernels from the grilled cobs and stir into the reserved corn mixture along with the cheese and cilantro—season with more salt and pepper to taste.

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Calories: 124kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 13mgSodium: 177mgPotassium: 306mgFiber: 2gSugar: 6gVitamin A: 388IUVitamin C: 14mgCalcium: 78mgIron: 1mg
Keyword jalapeno
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