A quick and easy grilled corn salad featuring smoky charred corn, creamy lime crema, and salty Cotija cheese. Perfect for summer gatherings and pairs well with grilled meats or tacos.
Toasting garlic lightly in olive oil before adding to the crema adds a mellow, nutty depth. The lime crema can be made 1-2 days ahead and refrigerated. Adjust jalapeño heat by removing seeds or substituting milder peppers. If crema is too thick, thin with a teaspoon or two of water or milk.
Keywords: grilled corn salad, Cotija cheese, lime crema, summer salad, BBQ side dish, Mexican salad, easy corn salad