Prime Time Grilled Mexican Corn Salad

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6


  • 6 ears Prime Time Corn, husked
  • 1/3 cup crema (*see note for substitution)
  • 4 tbsp lime juice (fresh is best)
  • 1/2 tsp ground cumin
  • 3/4 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/4 tsp black pepper
  • 1/4 tsp salt, plus more to taste
  • 1/2 cup cheese crumbled Cotija
  • 1/2 red onion, minced
  • 1/3–1/2 bunch cilantro, chopped


  • Heat a grill to medium heat. Add the Prime Time Corn, turning occasionally until slightly charred on each side.
  • Remove from the grill and allow to cool for a few minutes.
  • Holding the corn by the small end, cut off all the kernels.
  • Place the kernels in a big bowl and add all remaining ingredients.
  • Fold gently with a rubber spatula, seasoning with additional salt as needed.
  • Serve slightly warm, room temperature, or cold.


* Crema is like a Mexican sour cream, and is found usually by the meat department with Hispanic items or the cheese. Alternatively, you can substitute 3 tablespoons sour cream and 5 tablespoons mayonnaise. Store in the refrigerator for up to 3 days.
Recipe and photo courtesy of