Boredom-Busting Spicy Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant and tangy corn salad combining smoky charred corn with creamy, spicy dressing perfect for a fun snack or side. This Mexican-inspired recipe (vegetarian), ready in about 20 minutes, turns fresh corn kernels, vegetable oil, mayonnaise into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

4 cups (about 4 ears) fresh corn kernels
2 tbsp vegetable oil
1/3 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/2 cup, crumbled cotija cheese
1/4 cup chopped fresh cilantro
3/4 tsp salt
1/4 tsp black pepper
1 small, finely diced (optional) jalapeño

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook for 6-8 minutes, stirring occasionally, until corn is lightly charred and fragrant.
Step 2: In a mixing bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, and 1/2 tsp smoked paprika until smooth.
Step 3: Add the warm charred corn to the dressing along with 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 3/4 tsp salt, 1/4 tsp black pepper, and 1 finely diced small jalapeño if using.
Step 4: Toss everything gently until well combined and flavors meld, then chill for 15 minutes before serving for the best taste.