Corn Off The Cob Salad Recipe

Cook or char the corn

If using fresh corn: heat a large skillet or cast-iron pan over medium-high heat. Add 1 teaspoon neutral oil if desired. Add corn kernels and cook, stirring occasionally, until lightly browned and slightly charred in spots, about 6–8 minutes. If using frozen corn: thaw and pat dry, then sauté 5–6 minutes until heated and a few kernels are browned. Remove from heat and let cool slightly.

Place mixed salad greens in a large bowl or divide among serving plates. Scatter thinly sliced red onion over the greens.

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 6 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add a pinch more salt or 1/2 teaspoon honey if too tart.

Shrimp

Pat shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from pan and set aside to cool slightly.

Steak

Season steak with salt and pepper. Heat 1 tablespoon oil in a skillet over high heat. Sear steak 3–4 minutes per side for medium-rare (adjust time to desired doneness). Rest 5 minutes, then slice thinly against the grain.

Chicken

If using raw chicken breast, season with salt and pepper and cook in 1 tablespoon oil over medium heat until cooked through (internal temperature 165°F / 74°C), about 6–8 minutes per side depending on thickness. Let rest and slice thinly. If using pre-cooked chicken, slice and warm briefly if desired.

Add the warm or cooled charred corn to the bowl with the greens and onions. Drizzle about two-thirds of the lemon vinaigrette over the salad (reserve the rest to taste) and toss gently to coat.

Halve the avocado, remove the pit, slice crosswise into wedges while still in the skin, then scoop out and arrange over the top of the salad.

Sprinkle crumbled cotija cheese and chopped cilantro evenly over the salad.

Season the assembled salad with 1 teaspoon Tajín, 1/2 teaspoon salt (adjust to taste), and 1/4 teaspoon freshly ground black pepper. Toss gently or leave arranged for presentation.

If using an optional protein, arrange shrimp, steak slices, or chicken on top of the salad.

Serve immediately with remaining lemon vinaigrette and lime wedges on the side for extra brightness.