Charcoal-Grilled Mexican Street Corn Salad with Cotija

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Smoky grilled corn kernels tossed with fresh lime, creamy mayo, and crumbly Cotija cheese for a vibrant Mexican-inspired side. This mexican-inspired grilling (vegetarian) ready in about 22 minutes pairs fresh corn on the cob, mayonnaise, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 12 min Serves 6 Mexican cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat a charcoal grill to medium-high heat with coals glowing red and a light layer of ash. Brush 6 ears of fresh corn with 2 tbsp olive oil and place directly on the grill grates. Grill for 10-12 minutes, turning every 2-3 minutes until the kernels are evenly charred and smoky.
  2. Step 2: Remove corn from grill and let cool until safe to handle. Using a sharp knife, cut the kernels off the cob into a large mixing bowl.
  3. Step 3: Add 1/3 cup mayonnaise, 2 tbsp fresh lime juice, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to the bowl with corn. Stir everything together until well combined.
  4. Step 4: Fold in 1/2 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning if needed. Serve the salad warm or at room temperature as a smoky, creamy side dish.

Frequently asked questions

How long does Charcoal-Grilled Mexican Street Corn Salad with Cotija take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charcoal-Grilled Mexican Street Corn Salad with Cotija?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn on the cob from drying out.

Can I substitute ingredients in Charcoal-Grilled Mexican Street Corn Salad with Cotija?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Mexican Street Corn Salad with Cotija for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Charcoal-Grilled Mexican Street Corn Salad with Cotija vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes