Grilled Corn Salad with Mole Vinaigrette and Cotija Cheese

Sweet grilled corn kernels combined with fresh vegetables and tossed in a tangy mole vinaigrette, sprinkled with salty cotija cheese for a burst of flavor.

Prep Time

15 minutes

Total Time

35 minutes

Calories

275 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.02/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Salad

Cuisine:

British

Cooking Style:

Grilling

Mood:

Healthy

Ingredients

Servings

4earsCorn on the cob(husked)

£2.00

1Red bell pepper(diced)

£0.80

1Yellow bell pepper(diced)

£0.85

0.5Red onion(finely diced)

£0.20

1Jalapeño(seeded and minced (optional))

£0.25

0.3cupFresh cilantro(chopped)

£0.75

0.3cupCotija cheese(crumbled)

£1.50

2tablespoonsOlive oil

£0.30

2tablespoonsLime juice(freshly squeezed)

£0.20

2tablespoonsMole paste(store-bought or homemade)

£1.00

1tablespoonApple cider vinegar

£0.15

1teaspoonHoney(or agave nectar)

£0.10

to tasteSalt

to tasteBlack pepper

Total Cost

£8.10

£2.02 per serving

Instructions

1.
Preheat grill to medium heat.
2.
Lightly brush the corn with olive oil and grill for 15-20 minutes, turning occasionally, until kernels are tender and slightly charred.
3.
While the corn is grilling, prepare the mole vinaigrette: In a small bowl, whisk together the mole paste, lime juice, apple cider vinegar, honey, olive oil, salt, and pepper until well combined. Adjust seasoning to taste.
4.
Once the corn is cool enough to handle, cut the kernels off the cob.
5.
In a large bowl, combine the grilled corn kernels, red bell pepper, yellow bell pepper, red onion, and jalapeño (if using).
6.
Pour the mole vinaigrette over the corn and vegetable mixture and toss gently to coat.
7.
Stir in the chopped cilantro.
8.
Serve immediately or chill for later. Before serving, sprinkle with crumbled cotija cheese.

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My Notes

Nutrition Information

Nutrition per serving (220g)

275 kcal / 1151 kJ

Carbs

36g

14% of RDA

Fat

14g

20% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

12 g

13% of RDA

Sodium

200 mg

9% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a spicier salad, leave some of the seeds in the jalapeño.

If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 25-30 minutes.

The salad can be made ahead of time, but add the cotija cheese just before serving to prevent it from becoming soggy.

Add black beans or roasted poblanos for a heartier salad.

Cooking Equipment

Grill

Mixing Bowl

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier salad, leave some of the seeds in the jalapeño.

If you don't have a grill, you can roast the corn in the oven at 400°F (200°C) for about 25-30 minutes.

The salad can be made ahead of time, but add the cotija cheese just before serving to prevent it from becoming soggy.

Add black beans or roasted poblanos for a heartier salad.

Grilled Corn Salad with Mole Vinaigrette and Cotija Cheese

Ingredients

Instructions