Spicy Corn Salad with Buttermilk Cotija Salad

Serves 6
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Spicy Corn Salad
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This spicy corn salad is a favorite side dish for summer meals. Blistered corn, jalapenos, and scallions, mixed with a simple buttermilk dressing and Romaine. Always a hit!


4 ears fresh corn, shucked
1 bunch scallions, trimmed
1 serrano, stemmed and halved lengthwise
3 tablespoons olive oil
Kosher salt and black pepper
4 ounces cotija cheese, crumbled (about 3/4 cup)
1/2 cup buttermilk
1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
1 small garlic clove, grated
¼ cup sliced fresh chives
¼ cup finely chopped fresh parsley
1 medium head romaine lettuce, roughly chopped
2 avocados, chopped (optional)
Tajin seasoning, garnish


  1. Peel the corn and remove some of the silk from the ears of corn. Preheat grill to medium-high heat and clean the grill.
  2. Place corn on the grill along with the whole bunch of the scallions and the serrano pepper.
  3. Grill the corn for 4-5 minutes per side until it’s blistered on all sides. The scallions and serrano pepper should be blistered in parts and will be done before the corn.
  4. While the corn grills, make the dressing by stirring together the buttermilk, cotija cheese, lemon, garlic, chives, and parsley. Adjust to your liking and consistency.
  5. When grilled items come off the grill, cut the kernels off the cobs and stir together with chopped scallions. Finely chop the serrano pepper (remove seeds) and stir into dressing.
  6. When ready to serve, chop up the romaine lettuce and toss with corn mixture. Drizzle with dressing and serve with sliced avocado and Tajin seasoning.

Nutrition Info