Charred Corn Salad with Lime, Herbs & Cotija

A Sun-Drenched Summer Table: A warm-weather side full of snap, citrus, and fire-kissed sweetness

Jul 16, 2025

Every bold main dish deserves a bright, cool counterpart. This corn salad brings char and citrus to the table, with just enough creaminess from cotija to soothe the heat of that chipotle-peach glaze. It’s casual but elegant, fresh but deeply satisfying—like Mexican street corn in a summery new outfit.

Recipe
Serves: 3–4 servings
Best For: A table where summer is the main ingredient

Ingredients:
3 ears of corn (shucked) or 2½ cups frozen fire-roasted corn
1 Tbsp olive oil
1/2 cup red onion or shallot, finely chopped
Juice of 2 limes
Zest of 1 lime
¼ cup chopped fresh cilantro (or basil/mint if preferred)
¼ tsp chili powder or Tajín
Salt & pepper, to taste
¼ cup crumbled cotija cheese (or feta)
Optional: ½ avocado, diced - add at the very end, when serving

🔥 Method

Char the Corn:
- On the stovetop: Heat oil in a skillet over medium-high. Add corn and cook, stirring occasionally, until lightly blistered and golden (8–10 minutes).
- On the grill: Grill whole ears of corn over open flame until charred. Let cool, then cut kernels from cob.
Toss the Salad:
- In a mixing bowl, combine warm corn with onion, lime juice, herbs, chili powder, and salt/pepper.
- Fold in cotija and avocado (if using). Taste and adjust lime or salt to preference.
Serve:
- Warm, room temp, or chilled — it’s delicious at any stage. Garnish with extra herbs and cotija.

🥂 Suggested Pairings

Main: Charred Peach & Chile-Glazed Salmon
Drink: Hibiscus iced tea, sparkling Topo Chico with lime, or dry rosé
Dessert: Your Peach & Hibiscus Galette or fresh watermelon with sea salt

💡 Kitchen Notes

Make-ahead: Can be prepped up to 1 day in advance—just add cheese, avocado and herbs last-minute.
Dairy-free option: Skip cheese and add extra avocado + toasted pepitas.
Heat it up: Add minced jalapeño, serrano, or a splash of hot sauce for more bite.

This Week at the Table:

Here’s what’s on the table this week:

🍑The Starter: Aguachile de Durazno Blanco y Camarón (Peach & Coconut Aguachile)
🔥The Main: Chipotle-Peach Glazed Salmon
🍑 The Dessert: Coming Thursday

Check out last week menu: 🔥 Sizzle & Citrus 🍋‍🟩

🦐 The Starter: Coctel de Camarón | Shrimp Cocktail, the no fuzz recipe
🍋‍🟩 The Main: Lime-Marinated Fajitas | Carne Asada
🍑 The Cocktail: Peach Margarita | The Summer Pour

🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

👋 A Note from Lily

Let me know what you’re craving this week—and if you make anything from the menu, I’d love to see your table.
Thanks for being here 🥂