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Charred Corn Salad With Cotija & Buttermilk

  • Author: Tonja Engen


  • For The Dressing:
  • 2/3 cup buttermilk
  • 1/4 cup mayonnaise
  • 1 Tbls. cider vinegar
  • 1 Tbls. snipped fresh chives
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1/2 red-pepper sauce
  • For The Corn Salad:
  • 8 ears fresh corn, husked
  • 1 bunch scallions, sliced
  • Olive oil for brushing corn
  • 1/2 cup diced orange bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow bell pepper
  • 1 cup cotija cheese crumbled
  • 1/2 cup chopped parsley
  • 3/4 tsp. kosher salt
  • 3/4 tsp. pepper


  1. Directions For Dressing:
  2. Whisk dressing ingredients in a bowl until blended. Refrigerate until serving.
  3. Directions For Corn Salad:
  4. Prepare grill to medium-high heat. Lightly coat corn with olive oil. Grill corn 10-15 minutes, turning several times, until lightly charred and tender. Cut kernels from cobs into a medium bowl.
  5. In the meantime, add 1 Tbls. Olive oil to a large saute’ pan over medium-high heat. Add onion and peppers and saute’ until tender, 5-8 minutes. Remove from heat and set aside to cool slightly.
  6. Add cooled pepper mixture to the corn. Season with salt and pepper. Sprinkle cheese and parsley over the top. Mix all together and serve with dressing.