Mexican-inspired grilled corn salad made with grilled summer corn, tajin (chilli-lime spice), and cotija cheese, only made lighter without the mayo.
Grilled lamb’s lettuce with cotija
If you need some easy side dishes this summer, you’ll love these Grilled lamb’s lettuce with cotija. It’s inspired by elote, Mexican corn on the cob covered in mayo and topped with chili powder, lime juice, and cheese. For this Mexican Street Corn Salad, I remove the corn from the cob, omit the mayonnaise, and toss it all together for an easy summer side dish. This dish goes great with Airfryer salmon, grilled chicken, prawns, fish, rice, etc. making it the perfect side dish for any summer BBQ. If you prefer Mediterranean flavors, you might like this Grilled Lamb’s Salad with Feta and Mint, or try this Lamb’s Salad with Avocado and Tomato.
Ingredients for grilled lamb’s lettuce:
This healthy Mexican Corn Salad uses all of Elote’s ingredients, but without the mayo.
- corn on the cob – Grill husked corn right on the grill for a charred, smoky flavor that makes this salad stand out. If you want to use frozen, that’s fine.
- spring onions – Any onion will do here, but I love spring onions in this salad. You can also use red onions or chives.
- Cotija cheese – Cotija is usually used for elote, you can also use crumbled queso fresco or feta cheese if you prefer.
- coriander – for freshness, but if you hate the taste you can use chives instead.
- Chili Lime Spice – like Tajin or Trader Joe’s Everything But The Elote Seasoning
- lime wedgesto serve, squeezed over the salad for flavor and acidity.
frequently asked Questions
Can you grill corn for lamb’s lettuce in advance?
Yes, you can prepare your corn in advance. You can peel the cob, grill it and remove the seeds from the cob the day before preparing the salad.
How do you remove the corn from the cob?
I suggest laying the corn on the cob on a clean tea towel and keeping it upright. Then cut off the seeds with a knife. The towel catches all the grains and then pours them all into a bowl.
Grilling corn for salad
- To grill the corn for this salad, first remove the husks and heat your grill to medium-high.
- Then grill the corn for 10 to 12 minutes, turning the corn so all sides are touching the grill.
- Once they’re charred in a few spots, remove the corn from the grill to cool.
If you don’t have a grill, you can cook your corn the same way in a pan on the stovetop.
How to make lamb’s lettuce
- After the corn is grilled and cool, remove the kernels from the cob. The easiest way is to place the cob in a large bowl and use a sharp knife to cut off the kernels.
- Add the spring onions and cotija to the bowl with the corn and drizzle with olive oil.
- Stir in the tajine, coriander, salt and pepper.
- Serve sprinkled with more tajine, if desired, and lime wedges. Leftovers will keep in the fridge for up to four days.
- Cheese – Sub queso fresco or feta for cotija.
- No grilling, no problem! You can use a grill pan if you don’t have a grill. If you’re making this salad when corn isn’t in season, you can use frozen corn.
- onions – Swap spring onions or chives for red onions.
- Addons: Add diced avocado, tomatoes, canned black beans, or chopped jalapenos for seasoning.
More Summer Corn Salad Recipes You’ll Love:
Grilled lamb’s lettuce with cotija
Grilled Corn Salad is inspired by Mexican street corn (elote) and is made with chilli-lime spices, scallions and cotija cheese without mayonnaise.
- 6 large or 7 medium spikes, 6 cups
- 1/4 Cup chopped green onions
- 2 tablespoon Extra virgin olive oil
- 1/2 Cup queso Cotija, crumbles
- 2 tablespoon chopped fresh coriander
- 1 teaspoon Tajin, Chili Lime Seasoning or Trader Joe’s Everything But the Elote Seasoning, plus more for the topping
- 1/4 teaspoon kosher salt
- lime wedges, optional for serving
Set the grill to medium high. peeling corn.
Grill, turning frequently, until charred in spots, 10 to 12 minutes. Transfer to a cutting board and set aside to cool.
Cut the seeds from the cobs. Place corn, scallions, and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.
Add the tajin (chili-lime spice) and cilantro and toss again. Taste for salt and pepper and adjust as needed.
Serve with more chilli-lime spice and fresh lime wedges, if desired.
Portion: 3/4 cup, Calories: 117kcal, Carbohydrates: 13G, Protein: 4G, Fat: 6.5G, Saturated Fatty Acids: 2G, Cholesterol: 7.5mg, Sodium: 211mg, Fiber: 1.5G, Sugar: 4G
Keywords: BBQ Summer Sides, Elote Salad, Grilled Corn Salad, Mexican Street Corn Salad
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