Cotija Corn Salad Recipe

This Cotija Corn Salad Recipe came to me this summer when I had leftover Cotija cheese from a potato salad recipe that I made for company. It is wonderful as a side with fresh corn in the late summer, also. 

Simple ingredients for the salad can be found anywhere. Cotija cheese should be found more readily available than it has been, especially now in Canada. If you do have a problem locating it, then sub in another cheese, like feta. 

I liked it because you can also use fresh cherry tomatoes from your garden, and fresh basil too, if you have it. I grow both of these, but for the recipe, I did use market-fresh, multi-colored tomatoes as mine weren’t quite ripe yet. 

The colors are a vibrant contrast when using red onion, too! Very traditionally, a black bean is added to a corn salad, or an avocado also. The beauty is that you can make a salad how you like it. 

Also, to make the salad a bit more Mexican, you can switch out the fresh basil for cilantro, but I had lots of fresh basil growing, so I opted for that herb instead. 

Red and green peppers or cucumber could be added also. Make this summer salad how you like it; it is the perfect salad to play around with and a great alternative or addition to potato salad. 

How to Make Corn Salad

To make corn salad, it is very easy, but one great tip I have for you to get the kernels off the cob is to use the inverted bowl method.

For the corn, you can grill, roast, or boil the corn, or have it raw. 

I have never really tried raw corn at home, have you, or do you always cook your corn also? A general time to boil corn is 10 minutes, but you can vary that slightly, but don’t overcook it. 

For grilling corn, you need about 15-20 minutes to get nice char marks. Roasting corn in the oven takes the longest, at about 30-40 minutes. 

Using the inverted bowl method allows you to get close to the cob. Plus, you can easily cut the corn off the cob and not have them scattering around the kitchen. They just slide down into the larger bowl. 

For our recipe today, you can use fresh or frozen corn; both are equally as good. Frozen food is picked and frozen at the peak of the season, giving you a good quality product. 

The sweet corn doesn’t need much to dress it up. A simple olive oil and lime combination with good old salt and pepper was all that I used. 

The lime makes the salad come to life. The recipe reminds me of the street corn you see in Mexico called Elotes. If you have never tried that, you are in for a treat, too. 

You eat the corn off the cob that has been slathered with a mayonnaise, sour cream, garlic, cotija cheese, chili powder and cilantro combination. Just one of the best ways to enjoy corn!!

Summer Corn Salad

Perfect to take on a late summer picnic or gathering, or also wonderful as a side dish at home. It is easy to pull together for any time of the week. Using frozen corn, you will have this done in no time flat. 

If using fresh corn, buy it and eat it is my motto. Corn quickly loses its flavor if left around to sit, but freshly picked corn, there is nothing better. 

The salad is bursting with fresh corn flavor and goes great with any grilled dish. Its light, lively flavors also balances out heavier dishes.

Corn was one of my dad’s ultimate favorites, and I grew up on sweet Ontario corn, which is heavenly. Great memories of getting the freshest corn at a stand around town and then coming home and enjoying cob after cob that evening for dinner. 

Craving more corn recipes? Here are a few of my favorites! I just can’t get enough corn at this time of year!! 

• Slow Cooker Cauliflower Corn Chowder
• Little Potato Charred Corn Salad 
• Potato and Corn Toss
• Cheddar-Corn Impossible Pie
• Summer Chicken Corn Chowder

Cotija Corn Salad Recipe

Tara Noland

This Cotija Corn Salad Recipe is bursting with fresh corn flavor and is balanced perfectly with cherry tomatoes, red onion, basil and of course cotija cheese. Perfect for a late summer salad when corn is being harvested.

4.80 from 5 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dishes

Cuisine Mexican

Servings 6 servings

Calories 200 kcal

Ingredients

 

• 4 cups fresh or frozen corn
• 1 cup multi colored cherry tomatoes halved
• 1/3 cup cotija cheese crumbled, plus more for garnish
• 1/4 red onion finely chopped
• 1/4 cup basil thinly sliced, plus more for garnish
• 3 Tbsp. olive oil
• 1/2 lime juiced
• Kosher salt
• Freshly ground black pepper

Instructions

 

• If using frozen corn defrost under boiling water. If using fresh corn you can boil it for 10 minutes, grill it for 15- 20 minutes medium high heat or roast for 30 -40 min. at 400F. You can also eat the corn fresh without cooking.
• Add all ingredients to a large bowl and toss. Refrigerate until ready to serve. Top with more cheese and basil if you like before serving.

Equipment

Kekow 8-Piece Stainless Steel Buffet Serving Spoons

Ceramic Serving Bowls, For Snacks, Salad, Pasta, Cereal, White, by KooK, Set of 3, 9 inch, 26oz

Chef’n Cob Corn Stripper (Yellow)

Nutrition

Serving: 1Calories: 200kcalCarbohydrates: 28gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 7mgSodium: 196mgFiber: 4gSugar: 5g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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