This corn salad is a staple dish for summer and is by far a favorite dish requested at potlucks. I highly recommend using fresh corn (during the summer months) and grilling it for an extra smoky flavor.
On a dedicated grill or cast iron: Remove the husks of the corn and discard. Grill the corn over medium-high heat for 10-15 minutes until it is tender and slightly charred.
On a shared grill or cast iron: Remove the husks of the corn and discard. Wrap the corn in foil and grill over medium-high heat for 15-20 minutes until the corn is tender. Note: this method won't allow you to char the corn.
In the oven: Preheat the oven to 400F. Remove the husks of the corn and discard. Place corn directly on the racks and cook for 20-30 minutes until the corn is tender.
CUT THE CORN
Cut the tip of the corn off of the cob, creating a flat surface. Cut the kernels off the cobb into a large mixing bowl. Allow the corn to cool.
MAKE THE CORN SALAD
In the large mixing bowl, add the red bell pepper, red onion, avocado, cotija cheese, cilantro, green onions, and lime juice.
In a small bowl, combine the cumin, paprika, black pepper, and salt. Sprinkle the spice mixture over the corn mixture and stir to combine.
Garnish with additional cotija cheese, avocado, and cilantro.
Keyword Camping, Easy, Family-Friendly, Gluten Free, Good For Groups, Kid-Friendly, Mexican, Nut Free, Salad, Travel, Weekend, Weeknight