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–+ servings
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.
5 from 1 vote
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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

Ingredients
  

  • 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

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

Instructions
 

  • 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.

Nutrition

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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