corn salad with chile and lime

For July 4th, we hosted a dozen people (no, we don’t have space for this but why learn now) and I prepared six racks of ribs, a double batch of broccoli slaw, a kind of ad-hoc-ed potato salad with a mustardy-caesary vinaigrette, a charred corn salad, a flag cake, lemonade, Aperol spritzes, Suze-and-tonics, watermelon, and then we went up to the roof to light sparklers and watch the fireworks and approximately 95% of the people who slid into my DMs after seeing photos of all of this on Instagram only asked me about the corn. It’s okay, my ribs’ feelings will eventually recover.

first corn of the season

I get it though, it’s kind of cute (I’d unquestionably wear it as a printed skirt), especially with pink pickled onions, many shakes of Tajin (chile-lime salt), and cilantro on top. The corn salad is loosely modeled on esquites, the Mexican street snack. Typically, corn is cooked in butter with onions, chiles, and epazote (an herb) is served in cups with lime juice, chile powder, mayo, and crumbled cheese and I don’t care what you think, or think you think, of mayo; you will inhale it and then want another cup immediately. You often see these same ingredients slathered on to corn on the cob. But, I was craving more distinct layers of flavor — a cool dressing, warm corn, and then crunchy heat and acidity on top. (Also, I dreaded imagining the condition of my children’s okay my clothes if I made the slatethered-on version, but that’s not exactly a “culinary” decision.)

pickled red onionscharredcut from the cobmayo, sour cream, cotija

The result is basically inhale-able. Each element gets to be its best self and nothing mingles long enough to get monotonous. Or lingers, so you’ll just have to make it every weekend for as long as the good corn lasts.

corn salad with chile and lime


One year ago: Grilled Zucchini Ribbons with Pesto and White Beans
Two years ago: Grilled Pizza and Confetti Party Cake
Three years ago: Peaches and Cream Bunny Cake
Four years ago: Green Beans and Almond Pesto and Very Blueberry Scones
Five years ago: Sticky Sesame Chicken Wings and Brownie Ice Cream Sandwiches
Six years ago: Slow-and-Low Dry Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamic
Seven years ago: Blackberry Gin Fizz and Bacon Corn Hash
Eight years ago: Skirt Steak with Bloody Mary Tomato Salad and Flatbreads with Honey, Thyme, and Sea Salt
Nine years ago: Bread and Butter Pickles, Blue Cheese and Red Potato Tart, Zucchini and Ricotta Galette and Porch Swing
Ten years ago: Mediterranean Pepper Salad, Cherry Brown Butter Bars and Watermelon Lemonade
Eleven years ago: Chopped Vegetables, Watermelon, and Feta Salad
Twelve years ago: Rosanne Cash’s All-American Potato Salad and Ratatouille’s Ratatouille

And for the other side of the world:
Six Months Ago: Bodega-Style Egg and Cheese Sandwich
1.5 Years Ago: Chocolate Peanut Butter Cup Cookies and Slow-Roasted Sweet Potatoes
2.5 Years Ago: Guacamole and Broccoli Pizza
3.5 Years Ago: Taco Torte and Miso Black Sesame Caramel Corn
4.5 Years Ago: Charred Cauliflower Quesadillas and Chocolate Oat Crumble

Corn Salad with Chile and Lime

  • Servings: 4 to 6 as a side
  • Source: Smitten Kitchen
  • Print

If you cannot find cotija, use queso fresco, ricotta salata, feta, or another crumbly sharp cheese. Most cotija is salty and a little funky; I didn’t need any salt in my sauce below the corn, but with a milder cheese, you probably will.

  • 1/2 a small red onion, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon granulated sugar
  • Slightly heaped 1/4 teaspoon kosher salt
  • 6 medium ears corn, shucked
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 3 ounces (heaped 1/2 cup) crumbled cotija cheese
  • 1 lime, halved
  • Tajín seasoning or chile powder
  • Handful of fresh cilantro leaves

Combine red onion, red wine vinegar, 2 tablespoons cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled by the time you’re done assembling the salad, but if you can give it 1 to 2 hours in the fridge, they’ll be moreso.

Heat a grill to medium-high. Lightly oil grill grates and place corn cobs directly on them. Cook corn until charred in spots all over, turning as often as needed. Transfer them to a cutting board to cool slightly. Don’t have a grill? I have often charred corn directly over the gas flame on my stove (be careful; it will crackle and spatter a little). You oven’s broiler, should it be more robust than mine, might also work for the task.

While you’re grilling your corn, combine sour cream, mayo, and cotija cheese. Spread on the bottom of your serving plate. Cut corn corn from cobs with a sharp knife and heap it over the cheese spread on the platter. Squeeze the juice of half a lime all over, then scatter the corn with pickled onion rings from the fridge. Generously shake Tajín or chile powder all over; if you’re using plain chile powder, season with salt and an extra squeeze of lime, too. Top with cilantro leaves. Cut remaining lime half into wedges and serve alongside. Eat right away — while the dressing is cold and the corn is hot.

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163 comments on corn salad with chile and lime

    1. deb

      Boiled mixed color small potatoes, halved, cold (of course), then olive oil, white wine vinegar, a not-small amount of both smooth and coarse Dijon, a tablespoon of anchovy paste, a minced garlic clove, a shake or two of Worcestershire, and then salt and pepper to taste. A lot of minced chives.

      1. ajfifth

        I’ve read that when making a potato salad with a vinaigrette dressing, the dressing should be put on the potatoes while they’re hot, and then allowed to come to room temp. Supposedly that makes the potatoes able to soak up the dressing more effectively. Maybe that’s a myth and I’ve been hoodwinked?

        1. MR in NJ

          No, it’s true. I learned that decades ago from watching the Renoir film “Rules of the Game”! It’s in a scene in the kitchen of the estate where the shooting party is taking place. Have done it ever since.

        2. Totally true! I made potato salad today with the vinaigrette and onions going on the hot potatoes and then later, when it’s all chilled, the mayo/celery/parsley part. Recipe on my blog. I’ve been told this is the French way with potato salad.

      2. TerryB

        No Parmesane?
        Even when I make regular American potato salad I season with vinaigrette. What ever I have handy, my mother always used Good Seasons. (Gotta love the 60’s. Why make homemade when Anna Maria Alberghetti could do it for you)

  1. JV

    Wow this looks scrumptious and makes me want to run out and get fresh corn ASAP. Love corn + cheese + lime, but I’ve never had a good, easy recipe until now.
    The family greatly enjoyed your broccoli slaw and watermelon lemonade during our 4th! And my daughter had the best time making the flag cake! Glad to hear you had a nice, busy holiday as well!

      1. Amber

        Made this last night. It was such a hit! The sauce was so delicious. And the pickled onions really made it special. I’m going to make it again today. A new favorite, for sure.

    1. I use frozen corn when I don’t have fresh. Toss the frozen kernels into a dry, hot cast iron skillet and stir over until the kernels have some caramelization. ALMOST just as good as fresh grilled! I do it often when I’m craving a corn salad and don’t want to go to the market or just don’t feel like going to the trouble of shucking and cutting the kernels off.

        1. Yes, TJ’s frozen roasted corn is a staple for us. I sauté it briefly in a cast iron skillet in a bit of coconut oil, delicious in tacos, taco salad, anywhere you want to add corn flavor.
          I cab’t wait to try this Corn platter, looks gorgeous and a lot easier to do that another recipe that requires sauté of the corn in batches. Thanks Deb for sharing this one!

      1. Jennifer

        LOVE this salad.! I was lazy tonight and fried up some canned kernel corn instead, but it wasn’t as good as fresh corn on the cob.

    2. sjohns

      I used canned, but fried up with a little oil and salt until charred in places. Used a funky feta in the dressing. Was perfect!!

  2. Megan Fenderson

    This week we ate our fill of Ina’s Fresh Corn Salad (YUM), but still had many ears of corn on hand. I started dreaming of Elote, then I remembered your post from earlier in the day. Perfect!! I had to sub yogurt for sour cream, and feta for Cotija. We still loved it!! Perfect summer side dish – light but still feels indulgent. And so pretty. Great recipe, as yours always are!

  3. Marcia

    This looks wonderful… Penzeys has a newish spice called PICO FRUTA. They sent me a sample last summer and it’s a combination of chili and citrus. It would probably be great with this. They also sell epazote.
    I can’t wait to make this this weekend.

    1. Rachel

      Bill Penzey is the hero we need and deserve! I just got a big box of yum from them… you’re the second person in 48 hours to mention Pico Fruta to me, looks like I need to start a new shopping list!

      I’d love to make this ahead for a potluck cookout; think it’ll still be yummy if the temperatures aren’t as big a contrast? (Chilled, not cold?)

    2. Oh I got a sample of Pico Fruta too last year, had it on grilled pineapple, but haven’t had it since…. that is a great idea to use it for this. Thank you! Love Penzey spices myself!

  4. Robin

    You always come to my rescue as I am planning menus for something. This and the broccoli slaw going on my bbq menu for next weekend!! So my question….for the Tajin would Trader Joe’s chili lime seasoning be a good substitute?
    And you know since we’re all asking the ad hoc recipe on the potato salad needs to become a full post (pretty please). :)

  5. Betty

    A few weeks ago, I saw a recipe for a summer strawberry cake. It was a sheet cake with strawberries baked on top. When I got the berries, I could not find the recipe

  6. Mary Ann

    I want to make this tomorrow morning for a 4 y.o.’s taco themed bday party – her choice. Can TJ’s frozen roasted corn an acceptable substitute?

  7. Magan

    Deb, I love the addition of red onions; however, what do you think of taking them in a different direction and putting pickled onions on your fabulous corn dish? Mmmm…me gusto.

  8. Melissa

    This was absolutely amazing! Everyone was raving about it. The only thing I should have changed was I should have doubled the recipe. Thank you for the great recipe.

  9. Elizabeth

    We made this, grilling the corn over a gas burner inside. So easy! It was a party pleaser fresh… and the leftovers (cold, with the onions even more pickled) are great with tortilla chips!

    1. Allie

      Did you use a grate or anything to grill the corn over the gas burner? Like the idea of this but scared to do it… how’d you hold the corn etc?

    1. Kelly

      If you are looking for the Tajín seasoning, my Aldi consistently has it in stock. Deb, this looks like summer fireworks for my mouth! I can’t wait to try it!

  10. Brenda

    I have Tajin that I “imported” from a trip to Mexico last winter. Love it sprinkled on raw veggies. But here in Canada, I’ve not seen cotija cheese for sale. What can I sub in for the cheese?


    This was PERFECT with fish tacos! It repeats a number of the ingredients, so it’s a money saver as well. Kids liked it too- even the one with braces who is sad he can’t eat the corn off the cob this summer! Thank you!

  12. Megan

    Delish! I served it in a bowl and scaled down the recipe to two ears. Started the corn over my gas stove and finished in a hot cast iron after I cut off the kernels.

    Added grated onion to the mayo/sour cream. Added finely diced raw onion and seeded jalapeño to the corn. I kept heaping more dressing on while I ate, it’s definitely addicting. I might add diced avocados to the leftovers! P

  13. Rachel Joy

    Made this for a grill out gathering this evening with freshly picked local corn from the farmers market and got great reviews! So yummy. I used Trader Joe’s Chili Lime Seasoning in place of the Tajin as another commenter had mentioned. I also used feta instead of Cotija because that’s what i could find at TJs. And I live in a condo with no outdoor grill so I did my corn in then oven broiler and it seemed to cook well! Actually that’s much easier than waiting for a huge pot of water to boil, I’m going to start cooking my corn that way! Thank you Deb, your recipes are always the best!!!

    1. Helen

      So tip I learned from someone else – if you want fresh corn (without char) then microwave it in the husk for like 3 minutes – then the husk and silk comes off perfectly! No more boiling water in our house.

  14. diveintomalaysia

    Having recently returned from a trip to Peru, I was missing all of these flavours so had to give it a go. Sooo good!
    To Courtney: I am not a mayonnaise fan either and it tasted great with all sour cream

  15. Kelly

    I fail at being from the Midwest and really don’t like mayo OR sour cream. I can’t even do cream-of-anything soup either, for that matter. I love the idea of this dish, though – is there anything I could substitute for the mayo and sour cream (greek yogurt, maybe?), or any other dressings you’d recommend?

  16. Julia

    I subbed 2% Greek yogurt for sour cream (what I had on hand but also in case anybody trying to be healthier), it was delicious!

  17. Rebecca

    I made this last night for a dinner party and it too was the recipe people were talking about. I love the way the dressing sits at the bottom and can be piled on or just barely grazed depending on people’s love of creaminess. Instead of sour cream I used low fat plain yogurt, which worked perfectly. I didn’t have Tajin so I used a creole style seasoning salt for the top since that’s what I had and it was awesome- salty, tart, spicy, smoky. This is a very easy and very tasty side dish.

  18. Karen Sullivan

    This is perfect. I made it this weekend and am planning when I can make it again. My husband said “the pickled onions are essential.” I agree, and the cilantro, too. I made a bit extra of the cheese mixture, as I thought hubby had 8 ears of corn, but he had 6. It wasn’t a bad thing. I may have eaten a spoonful or two of it. I just ate the leftovers for lunch and wish there was more!

    1. I made this for lunch today- subbed feta and used the Penzey’s Pico Fruta, extra lime and had some left over. I had some cold for supper!!! SO GOOD COLD!!! I might have to make another half recipe tomorrow….

      1. Gail

        agree – it doesn’t need to be at different temps (hot corn, cold everything else) to be delicious. It’s crazy good!

  19. Melaura

    This was delicious! Even though I doctored it based on what I had (greek yogurt, veganaise, queso fresco) and added some chickpeas and tomatoes to make it a bigger meal (it doesn’t need it!) this was still super tasty and forgiving of my meddling. My broiler also proved too wimpy to get any color on corn, so I held the ears over my gas burner with metal tongs and that worked well. Don’t skimp on lime and chili powder/spices.

  20. Kate

    Is there a secret to cutting corn from the cob without it ricocheting all over the kitchen? We love corn salads (or as an ingredient in one) but I can’t seem to remove from the cob without making a colossal mess.

    1. I put my dishpan down in my sink and hold the cob upright in there with one hand and slice down with a serrated knife with the other hand. Spritzes and kernels stay down in the dishpan, which easily washes out when I’m done. This is the method used in many many Mennonite households around here who cut and freeze literally hundreds of ears.

  21. This was SO SO SO GOOD. I cooked up some rice and grilled shrimps to make this a complete meal, and plated it all together roughly as outlined. Also substituted housemade pickled radish for the red onion, and this was just SUCH A HIT. We ate way more than we should’ve and I will definitely be making this a summer staple!

  22. Andrea

    I made this as written (with chili powder & previously grilled and then frozen corn) last night and it was wonderful. My husband I ate nearly the entire thing as dinner, saving just enough to give one of us a few bites for lunch today. Another outstanding recipe that was lightning fast to make & have ready to eat on a sweltering hot weeknight.

  23. Kelley

    We made this tonight using our Cha Cha Chile spice blend from The Spice House. This will be in our regular summer rotation from now on, another hit!

  24. Labelo

    I’ve eaten a version of this every night this week. I’m obsessed!
    I did start replacing the sour cream with Greek yogurt when I ran out, and it still tastes great. Might be a good option for those looking to cut some fat and calories!

  25. Lizzy

    This is so good. We didn’t have cheese, so we skipped it (diet version? I’d like to think so!). Had this and some steamed fingerling potatoes for dinner last night. Then we had cold leftover corn salad for breakfast today and it was even better. Didn’t miss the cheese. Looking forward to eating this many more times this summer!

  26. Sara

    I made this for a BBQ and everyone loved it! I doubled the recipe and it worked great. I also added more lime juice then the recipe says.

  27. Cindy Krueger

    I made this salad for a summer gardeners potluck. Because it had to sit awhile, I made all the ingredients and stored them in separate covered bowls, and kept it all cold. I then made a bed of chopped romaine, added 1/2 the dressing, then the corn and the other half of the dressing and the various toppings. It was delicious. I’m sure it would have been even better with the corn still hot – but this worked out great for a potluck. Thanks Deb, I’ve always loved the mexican grilled corn – but agree about the mess it makes.

  28. Iris H

    Just made this for Taco Saturday (could not wait for Tuesday). I was tempted to use this as a type of corn salsa for the tacos but so glad I let it shine on its own. The note about not needing the salt if you use cotija cheese is spot on. Mine was delightfully salty on the bottom layer. The flavors and textures of this dish are amazing. Two notes– I don’t have a grill and sauteed the ears of corn in a pan in butter on the top of the stove which added a lovely flavor and color. Also through some magic, I had some leftovers which I mixed together (taking away the layers) and sauteed in a pan on the stove and topped with a poached egg for breakfast.

  29. This was the inspiration for my Supper Club menu, and we had an incredible taco night! Surprisingly, even with a killer roasted jalapeño salsa, tender Carne Guisada, and perfectly seasoned black beans, this corn salad was everyone’s favorite. It vanished! I made it just like the recipe. I was sad because mine had less color – white corn is in season right now, and I only had white onions – but people were mopping the plate with tortillas to get every speck.

    1. Veronica

      I’ve been waiting a whole month to get to California (from Tasmania) so that I could make this, and it met all my expectations of summer perfection, and was descended upon and demolished immediately. It only makes me more devastated that I can’t get Cotija at home, or really good corn, but at least I can bring home the Tajin. Thanks Deb

  30. Lisa

    This is an amazing way to celebrate grilled corn. I found the cotija cheese and even an authentic recipe for the tajin (highly recommend making it). This was a side dish I served this weekend when we met our son’s potential future in-laws for the first time. They raved over the corn and asked for the recipe. Thanks for making me look like a hero, Deb.

  31. Jill

    I made this as a side dish with chicken tacos. Everyone loved it. Making it again tonight to bring to a dinner at a friend’s. I think I might add some chipotle in adobo sauce to the dressing tonight. Any thought of adding a recipe box feature to your website. I would love to be able to collect the recipes I have made here.

  32. my two son love corn and lime food very much. They just 3 years old. I only know steamed corn and they have steamed corn everyday, they do not like to eat steamed corn right now, so i think i will try this very great and special way to for them. Can’t wait to do it! Thank you!

  33. I could eat this every day. I love street corn, and this is like its less messy, slightly more sophisticated older cousin.

    This is also equally delicious if you use Trader Joe’s frozen roasted corn, in case anyone was wondering.

  34. Nadia

    Omg this was SO delicious!! It held up for days too (I was smug because I snuck some away in containers for lunch before I served it lols) definitely on repeat for the summer!

  35. Edie

    I loved this!!!!! Inhaling it now!

    Subbed in what I had, TJs frozen roasted corn sauteed in a pan, cotija, tajin, all mayo, lime, diced green onions, and thre in some diced english cucumbers to make even healthier. Pickled onions flowing the recipe on top really great addition. Making for potluck pool party for next week and probably 4 more times between now and then!

    Thanks, Deb!

  36. Gail

    This recipe literally changed my life. I LOVE Mexican street corn but was put off by the mess. What a brilliant idea to just put it on a platter! Absolutely delicious. I inhaled about half of this before making myself stop and let others in my family have a try. Just amazing.

  37. Amy

    Oh man, we made this tonight grilled chicken thighs and it was so, so good. The more lime juice and pickled onions, the better in my opinion. My 3 year old ate 3 helpings! I want to make the same dinner again tomorrow.

  38. Meg

    I made this for a family BBQ with leftover corn from the bight before, which wasn’t quite at peak season, and it was a huge hit! I let the onions pickle for a few hours, and that acidic bite perfectly offset the creamy corn. My brother called it “the best thing he’s eaten in a long time.”

  39. Janine Dennis

    Hello! This corn salad sounds amazing. we call them “ mielies” here in South Africa😃 but being a South African, what is cotija cheese?

    1. Mary Ann

      Hi Hilory,

      I made this about three weeks ago, and made a small jar of pickled onions, which still taste delicious and have not lost any texture.

  40. Candy

    I have made this twice in the past week!!! My family loves it! They are asking for this instead of corn on the con – even my husband w ho is a purist and won’t even put butter on his corn on the cob! A new family favorite!

  41. Emily Davis

    I cannot find the button on your website to print the recipes off on my home computer. Is there a ‘print this’ button somewhere? I LOVE your recipes! Thanks! Emily

  42. Andrea

    Amazing and easy recipe, even better than the corn on the cob slathered in various fixings that I’ve bought from street vendors in Mexico, in my opinion. I subbed a ricotta/feta mixture for the cotija, since I didn’t have any on hand, and used ancho chili powder for the seasoning. Will become a regular summer dish!

  43. Courtney

    OMG this is amazing! I made it exactly as directed and it was the best thing I’ve eaten all summer. I even went back and ate it after I had dessert, which I never do.

  44. SJ

    I can report that using all mayo (doubling it – no sour cream) and feta AND mixing it all together b/c you are cooking for a more traditional crowd that would be confused by playing STILL results in a delicious salad that everyone loves.

  45. Leo

    Excellent recipe for corn lovers like me and excellent dish I hesitated to offer to friends.
    Even if I’m not a lover of mayonnaise.
    I also recently discovered the keto diet (it is a diet based on the reduction of carbohydrates, which pushes the body to produce ketones, which are the result of the metabolic breakdown of fats in the liver, to be used as energy).
    Everyone advised me to visit this course and I must say that it is really interesting.
    Try to give it a look.

  46. Ellen

    This was delicious. Lacking a grill, I broiled the corn – aside from giving my smoke alarm a bit of a test run it worked very well. Will take the leftovers for lunch tomorrow.

  47. nelliemurphy

    I made this in a small apartment sans grill! Cut the corn off the cob first, then put the corn in a thin-ish layer in a hot skillet. Don’t stir! Leave to cook. The corn cooks through and you get a bit of char (especially in a cast iron which is what I did), which I love as part of this. I love this so much!!
    Also, the last time I made this, my sister gave me the BEST cut-the-corn-off-the-cob hack *ever*: turn a bundt pan upside down (like you’d be filling it), and prop the corn up in the hole in the center. Corn falls into pan (like MAGIC)

    1. Rachel

      I was coming to the comments to give the same apartment trick! I have an electric stove and a wimpy burner, so cutting the corn off the cob first then putting into the skillet was the easiest thing for me. It came together so quickly using the super hot skillet.

      I added some charred and sliced green onions to the dressing plus some finely diced red onion to the corn. It was amazing and adaptable – great as a stand alone side, a dip, a topping for tacos. This will be a regular dish for me. Thanks Deb!

  48. Kristina

    I seem to be cooking my way through the SK archives during this time of COVID. We had this last night along with fish tacos for our Mexican-themed at home dinner at it was ridiculously good. My 8 year old inhaled probably half the platter and my 10 and 6 year old ate the other half. So so good.

  49. I made this for dinner tonight with a simple salad, so easy and so good! I had everything on hand for the pasta except basil but I didn’t seem to miss it. This recipe is going into my rotation of weeknight favorites, thanks Deb!

  50. Julie

    Made this tonight and wow! It was so flavourful! I served it with barbecued burgers and I can’t wait to make this again!

  51. K

    I didn’t have any sour cream or cotija on hand but had some beautiful ears of corn so I couldn’t resist making this salad! I used Greek yogurt and feta instead and it turned out wonderfully! This is the perfect mix of sweet, crunchy, tangy, and creamy. Will definitely be making this throughout the summer!

  52. Paula Rode

    Love this! Made as a salad last weekend, then for camping made again to serve as a dip with chips. This time added a simple salsa made with cherry tomatoes, red onions and jalapeños. A little salt, lime juice and some of the pickling juice from the onions, then spooned on the ends of the corn salad (in a 9X13 pan) – pretty and so good!! Made a double batch for leftovers.

  53. Kate Brown

    I’ve made this a few times and it’s a hit! Great use of summer corn. Made once with good quality frozen corn when summer corn wasn’t available. Definitely a crowd pleaser

  54. Courtney

    I love this dish SO MUCH I just had to comment because I’m literally craving it right now and we’re not having a cookout until Sunday so I won’t get any until then. I make it just as described, except I use a pickled onion recipe from the kitchn (not sure why, I just had used it before with good results). I love it so much it’s all I eat at cookouts anymore (who needs meat?) and I’m not ashamed to admit that I recently let my husband have a few bites and then I ate the WHOLE THING MYSELF.

  55. Janet Quinn

    This was my favorite go to last summer and I am ready to start up again this summer.
    Everything you say is so true. Inhaleable.
    Love this.

  56. Madeline

    YUM – first NJ corn of the summer was picked up from farm stand this morning!! Just made this for 4th of July lunch w/friends – should have doubled the recipe, my husband just about licked the platter clean:) This will be on repeat this summer.

  57. LB

    This is so so so good. I’ve made fussier esquites recipes before but this is so good and so easy. I cut the kernels off the cobs and just roasted them in some oil on the stove, and because I’m dairy/lactose-free I omitted the cotija and sour cream (mayo only), and it’s still so good. Going to try with the TJs frozen corn next time and then if that works maybe make this as a snack every day for the rest of my life. (Last summer my addiction was but I like this even better!)

  58. Susan

    Yum! This was so tasty! I used Greek yogurt in place of sour cream and no cilantro since I forgot it. I also added thin sliced jalapeño. Loved it!! Thanks for another great recipe.

  59. Anne

    Another winner! Made this with your oven pulled pork and so dang good! Love the pickled onions adding the acid to the dish. It really needed that. Thinking next time I will toss it all with a little orecchiette pasta for a heartier side.

  60. Loved this salad! Due to rain, no charcoal grill so I did the corn (She who reigns supreme, Silver Queen!) on the stove. We DID manage to grill some limes earlier–in part for another dish. I didn’t have cotija cheese but used the goat goaded me into using it and it was fine. Rather than use that chili/lime stuff (don’t like the chemical taste of the lime) I used Spice House’s Caribbean spice w citrus–thanks for the Penzy tip on their version –I know competing sibs; love the background story of these 2 spice houses! I used both the grilled & fresh lime –and added extra garlic fresh & powder (what can I say N.O. peeps practically shoot up garlic)

  61. Sara DePasquale

    This is wonderful, of course! I am one of those annoying people who made my own version of this and am reviewing the recipe. :) I only had two ears of corn but made all of the sauce anyway and used all the cheese anyway and it was delicious! Served alongside black beans, chipotle field roast sausages, avocado, and roasted sweet potatoes. I didn’t feel like firing up the grill so I cooked the corn in a pan (w/ buttah!) until it was brown. I also used Trader Joe’s chili lime mayo mixed with 2% plain greek yogurt for the dressing and feta cheese and used a mix of rice wine and apple cider vinegars for the pickled onions based on what was in my fridge and it was deeeelicious! 100% will make again and again.

  62. Teddi Carbonneau

    I just happened to have made a similar salad last weekend. It was this plus grilled red and green peppers, a can of drained black beans and a half of a medium sized mango – so maybe it wasn’t exactly this salad, but it was really good.

  63. Kait

    I broiled the corn since it was too hot to grill, and served this over lettuce as a side with nachos and it was SO GOOD. Such a fresh and delicious addition that I’ll definitely make again.

  64. Carrie

    How much corn (cups oz or grams?!) do you think is in 6 ears? I’d like to replace with frozen and I have no idea how much an ear of corn contains. Thank you!

  65. Heather

    Another GREAT recipe from SK 💕I mixed it all together since I didn’t care about presentation lol and had leftover poolside slaw from SK 😋

  66. Liz C.

    Just made this tonight! It was easy and pretty good but could use a kick. Adjustments I made this time: added lime juice to the mayo/sour cream mixture, too.

    Adjustments I would make next time: less Mayo, maybe 1/4 cup or a little under. Would add picked jalapenos as well. Would also add a little cholula hot sauce to the mayo/sour cream mix.

  67. Julie

    I made this as separate components and let everyone make their own so the kids could avoid onions or spicy as they liked. It was delicious. I even make it in winter by cooking a bag of frozen corn in a skillet until charred and it is still great!

  68. Bonnie

    Just finished this for dinner with Beer Can Chicken. Absolutely outstanding! (I used feta and Trader Joe’s Chili Lime seasoning) Will be a summer staple!

  69. Leah

    Am I the only one who read “moreso”, and was like, “oooh, MO-RAY-SO, sounds mexican!”
    Then days later, I said, “oh. More so.”

    I like my interpretation better. Moreso.

  70. Yolanda

    Outstanding! This is definitely a summer keeper. Made as written but added grilled shrimp to the corn to make it a main instead of a side. Each element is delicious but together, yum! Thanks, Deb!


    WOW, was this ever Delicious! Made it for my office lunch and added chunks of iceberg on top of the dressing layer. This will be on repeat all summer! Thanks Deb!💛🌽

  72. Bianca Forrester

    Hi Deb,

    Long time Smitten Kitchen fan, never written in before, adore your cookbooks and blog. I wanted to share that a s’wonderful improvement on Tajín is Chile Limón from Oaktown Spice Shop. I read somewhere that Tajín is contaminated with lead, so I use it very sparingly but this fresh Chile Limón has all the flavor and none of the junk – SO yummy. On another note, your carrot avo yogurt salad is fire – SO damn good, I’ve been adding beets roasted on a separate tray and subbing in beautiful little gems for the microgreens because that’s what I had on hand – Wow, truly restaurant quality. Love everything about Deb and SK, only bummed I did not get tickets when you were in S.F. book signing. Please come again. Thank you for your wonderful, charming blog and self ~ Bianca

  73. SLR

    Deb, this was such a big hit at last year’s cookout I’ve been asked to bring it again. But taking over the grill might be tricky. Do you think if I char the kernels ahead of time, I could just heat them up right before mixing with the dressing/cold toppings and serving? Would microwaving the pre-charred corn be blasphemy? If not I will grill it on the spot, just trying to maximize ahead of time prep before driving out. Thank you!

  74. Christine Trowbridge

    Trader Joe’s corn (it’s still June here in MA), threw in a grilled zucchini and a very ripe mango … O.M.G. so good.

  75. Jessica

    Everyone enjoyed this, although we were divided as to whether we loved it. My husband and inlaws loved it. I found the mayonnaise came through a little strong and would probably reduce the next time I made it.

    Overall, a solid dish. Made a great side to our regular quesadilla dinner.

  76. Aaron Lyttle

    I made this as a side because my kids wanted crispy tacos from a box (you know the kind).

    I kept telling myself I was nuts for overcomplicating what should be a simple dinner.

    But the result was a revelation that stole the show. Delicious.

  77. Amy Hunt

    I want to eat this every day, all the time. It was so delicious; crunchy, creamy, spicy, pickle-y. The only change I made was parmesan in place of the cotija, because that was what I had.