Colombian Grilled Corn and Cotija Salad is a dish infused with the vibrant spirit of Colombian street food, where fresh ingredients and bold flavors define the culinary landscape. This recipe is a nod to one of the most beloved street snacks in Colombia: mazorca asada, or grilled corn on the cob. In its classic form, the corn is charred over an open flame and often finished with rich, savory toppings like butter, cheese, or mayonnaise. This salad takes that inspiration and transforms it into a bright, refreshing dish that highlights some of the most beloved components of Colombian cuisine.
Colombian street food culture is a feast for the senses. From bustling city markets to open-air stalls, the country’s cuisine is a vibrant tapestry of colors, textures, and tastes. Corn is a symbol of this culture—an ingredient that has been central to the diets of Colombians for centuries, thanks to the agricultural heritage of the Indigenous peoples. Grilled corn in particular features prominently in public plazas and along crowded roadways, where it is purchased as an easy, flavorful snack. This dish adapts those same flavors, but in salad form, making it equally suited to family meals, summer barbecues, or potlucks.
Grilled corn steals the spotlight in this salad, providing a smoky, sweet base that is both luxurious and unpretentious. The corn is brushed with olive oil and seasoned with smoked paprika before being charred on the grill. The process not only deepens the flavor of the kernels but also adds a caramelized, slightly crispy texture that’s utterly addictive. Once the kernels are sliced off the cob, the salad begins to take shape as it’s mixed with a variety of ingredients that are balanced and complex.
The addition of Cotija cheese, a crumbly Mexican cheese with a tangy, salty flavor profile, pays homage to Latin America’s love affair with dairy. Although Cotija is not specifically Colombian, its bold taste complements the corn beautifully and provides a creamy counterpoint to the other ingredients. Cherry tomatoes, bursting with juice, add a pop of sweetness and acidity, while finely chopped red onion and jalapeño bring a sharpness and a kick of heat. Fresh cilantro infuses the dish with herbaceous depth, while lime juice ties all the ingredients together, delivering a zesty brightness that invigorates the palate.
This salad is ultimately more than just a side dish—it’s a testament to Colombian cuisine’s celebration of fresh ingredients prepared simply and impressively. Though traditional mazorca asada may be served on a cob, this recipe translates that flavor into a versatile and light dish without losing its heart.
Whether enjoyed as a side for grilled meats, as a light lunch on a warm day, or even as a chef-inspired addition to a dinner party menu, Colombian Grilled Corn and Cotija Salad captures the essence of Colombia’s culinary magic. It’s approachable, easy to prepare, and endlessly tweakable to suit individual tastes. And ultimately, it serves as a delicious gateway to the flavors and traditions of Colombia, making it a crowd-pleasing celebration of cultural fusion and fresh, bold flavors.
Colombian Grilled Corn and Cotija Salad
Ingredients
- 4 ears corn preferably organic, husked
- 2 tbsp (affiliate link)olive oil extra virgin
- 1 tsp smoked paprika
- ½ cup cotija cheese crumbled
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely chopped
- 2 tbsp cilantro chopped
- 1 medium lime juiced
- 1 medium jalapeño minced, adjust to taste
- 1 pinch (affiliate link)salt to taste
- 1 pinch (affiliate link)ground black pepper to taste
Instructions
- Preheat your grill to medium-high heat (around 200°C/390°F). Brush each ear of corn with olive oil and sprinkle with smoked paprika.
- Grill the corn directly on the grill grates, turning occasionally, until charred and tender, about 10-12 minutes. The kernels should appear golden and slightly blackened but not burnt.
- Once cooled slightly, use a sharp knife to cut the kernels off the cob. Place the corn in a large mixing bowl.
- Add the crumbled Cotija cheese, cherry tomatoes, chopped red onion, cilantro, lime juice, and minced jalapeño to the bowl with the corn.
- Toss everything together gently to combine. Season with salt and black pepper to taste, adjusting the lime juice and jalapeño for extra zing and heat, if desired.