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Labor Day Grilled Street Corn Salad
The last long weekend of summer deserves a corn salad you can actually eat with a fork instead of chasing kernels off a cob at the picnic table. Charring the corn hard before it comes off the grill is what gives this its smoky backbone.
Method
Char the corn
Brush the corn with oil and grill over medium-high heat, turning occasionally, for 10–12 minutes until charred in spots on all sides.
Cut the kernels
Let the corn cool slightly, then stand each ear upright and slice the kernels off into a large bowl.
Make the dressing
Whisk the mayonnaise, lime juice, and chili powder together in a small bowl.
Combine
Add the cotija, jalapeño, and cilantro to the corn, pour the dressing over, and toss to coat.
Finish and serve
Taste and season with salt. Top with extra cotija and a dusting of chili powder before serving warm or at room temperature.
Kitchen notes
No grill on hand? A hot cast-iron skillet gets a similar char — just don't crowd the pan. This salad holds well for a few hours at room temperature, which makes it an easy make-ahead for a cookout.
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