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Mexican Grilled Corn Salad

Sarah Poloske from United States

30 minutes
Cooks in
25 minutes
Country of origin

I have been to Mexico 3 times in my life. I love it. I want to go back. The beaches, the food and of course the drinks. When I was 21 my dad took my sister, step mom and me on a cruise. We went to Belize, Honduras, Grand Cayman and Cozumel. I ate a lot of amazing foods. A lot I have never even tried before. Many foods I have tried to replicate but just haven’t been able to make it perfect…yet. One of my favorite things from Cozumel was the grilled corn on a stick we bought from street vendors. Served with mayonnaise, cotija cheese, chili powder and fresh lime. Flash forward a few years and I found myself managing a hospital kitchen and working in nutrition services in King City, CA. A small town with that is 90% latino. I had moved down there by myself to pursue my nutrition career. During my first summer there I was walking down the street to the farmers market (the produce is amazing down there) and there was a corn vendor. I immediately bought my corn on a stick and flashbacked to my time on the beach in Mexico 7 years earlier. The next day I came up with this salad recipe in the hospital kitchen. It is one of my favorite summertime recipes and brings a smile to my face every time I eat it.


  • 10 Fresh ears of corn, husks on
  • 1/4 cup-1/2 cup Mexican Crema
  • 2 Tablespoons Ancho Chili Powder
  • 2 fresh Limes
  • 5 ounces Cotija Cheese, crumbled
  • 1 cup of chopped fresh cilantro


  • Soak the corn with the husks on for 15-20 minutes in cool water.
  • Light up your BBQ. BBQ corn about 8 minutes on each side. The husk should start getting crispy.
  • Let corn cool for about 10 minutes. Remove husks and peel corn off the cob.
  • Add kernels to a large bowl.
  • Add crema, ancho chili powder, cotija cheese and cilantro.
  • Cut limes in half. Squeeze fresh juice over salad. Mix well.
  • Let sit in refrigerator for 20 minutes. Serve as a side or salsa to your favorite meal.


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