A salad for summer days. Fire roasted corn and a slightly garlicky lime-cotija dressing that gives just the right amount of zing that makes this salad sing. Eat as is or add in your additional protein of choice: a citrus grilled chicken or white, flaky fish works well here too. Even a grilled flank steak or garlic marinated grilled shrimp. Yes, that’s sounding great.
There is also a major shortcut I am using here: I used the frozen fire roasted corn from Whole Foods. It cut the prep time substantially; however, you could totally grill up ears of corn and then shuck them for the same result. But: don’t we all love a good time saver?
I made this on a whim for lunch with my good friend and it was amazing. I made it again two days later for a family BBQ and my sister mentioned that it tasted even better the next day. So note to self: leftovers of this one works—maybe 2-3 days at most? That’s my kind of meal prep.
Ingredients for the Fire Roasted Corn Salad with Lime Cotija Dressing
This summertime salad is ready in less than 15 minutes and is super easy to assemble. Here's what we need to make it:
- 2 Cups Corn Kernels: We have two options here. First, if you are able to find fresh ears of corn, definitely use them.
- 6 Cups of Chopped Greens: of chopped greens (e.g., romaine, spinach, de-stemmed kale, mixed greens—whatever you have on hand or whatever you like the most though I will advocate for romaine here as it hold the dressing really well)
- Chopped Fresh Cilantro: A fresh garnish, this herb works beautifully for the salad.
- Avocado and Pistachios: I love the creaminess of the avocado and the balanced crunch of the pistachios here. You can swap out the nuts for almonds or walnuts. You can also use seeds like sunflower or toasted pepitas.
For the Lime Dressing we're blending up a mix of garlic, dijon mustard, lime juice and lime zest. We'll add in a bit of dried chili powder and a blend of olive oil and avocado oil. To make this a creamier dressing, cotija cheese is also added.
How to Assemble the Fire Roasted Corn Salad with Lime Cotija Dressing
Heat a medium sized skillet on medium heat and spritz with cooking spray or a small drizzle of olive oil. Add the frozen corn and cook through, stirring occasionally, until warmed through. You won’t need to char it because it already is done; we’re just defrosting here and cooking off any moisture from the defrosting period.
Meanwhile, in a large bowl prep your dressing by whisking together the minced garlic, egg yolks, mustard, lime zest and juice, and chili powder until smooth. Whisk in the garlic olive oil in a steady stream, then whisk in the avocado oil until smooth and emulsified. Stir in the cotija cheese, taste, and adjust seasonings as desired with salt, pepper, and extra chili powder or more cheese.
Wash and chop your greens and add to the dressing, but don’t mix just yet. Layer in your avocado, pistachios and cooked corn. Then toss and mix together until very bit is covered in the silky smooth, tangy dressing. Top with more cheese and a sprinkling of chili powder. Plate and serve.
More Summertime Salads to Love
Looking for more salads to love? Check out a few of my summer salad faves below:
- The Best Watermelon Salad with Chili Lime Dressing
- Charred Corn Salad with Chili Lime Dressing
Fire Roasted Corn Salad with Lime Cotija Dressing
Ingredients
- 2 cups frozen fire roasted corn kernels
- 6 cups of chopped greens e.g., romaine, spinach, de-stemmed kale, mixed greens—whatever you have on hand or whatever you like the most though I will advocate for romaine here as it hold the dressing really well
- ½ cup cilantro leaves roughly chopped
- 1 avocado pitted and diced
- ⅓ cup pistachios
- 2 tablespoons cotija cheese for topping optional
Lime Cotija Dressing
- 1 large clove garlic minced
- 2 large egg yolks
- ½ teaspoon dijon mustard
- zest and juice of one lime
- ¼ teaspoon dried chili powder
- ¼ cup garlic olive oil
- ¼ cup avocado oil
- ¼ cup cotija cheese
- Kosher salt and ground black pepper to taste
Instructions
- Heat a medium sized skillet on medium heat and spritz with cooking spray or a small drizzle of olive oil. Add the frozen corn and cook through, stirring occasionally, until warmed through. You won’t need to char it because it already is done; we’re just defrosting here and cooking off any moisture from the defrosting period.
- Meanwhile, in a large bowl prep your dressing by whisking together the minced garlic, egg yolks, mustard, lime zest and juice, and chili powder until smooth. Whisk in the garlic olive oil in a steady stream, then whisk in the avocado oil until smooth and emulsified. Stir in the cotija cheese, taste, and adjust seasonings as desired with salt, pepper, and extra chili powder or more cheese.
- Wash and chop your greens and add to the dressing, but don’t mix just yet. Layer in your avocado, pistachios and cooked corn. Then toss and mix together until every bit is covered in the silky smooth, tangy dressing. Top with more cheese and a sprinkling of chili powder. Plate and serve.
