Charred Elote-Style Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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.

Grilled corn kernels tossed with creamy mayonnaise, cotija cheese, lime juice, and smoky chipotle for a vibrant Cinco de Mayo side dish. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 25 minutes, pairs fresh corn on the cob, mayonnaise, cotija cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 15 min Serves 4 Mexican cuisine 220 cal/serving

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Ingredients

4 ears, husked fresh corn on the cob
1/3 cup mayonnaise
1/2 cup, crumbled cotija cheese
2 tbsp fresh lime juice
1 tsp chipotle chili powder
1/4 cup, chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: Preheat an outdoor grill or grill pan to medium-high heat. Brush 4 ears of husked fresh corn with 1 tbsp olive oil.
Step 2: Grill the corn directly on the grates, turning every 2-3 minutes for about 10 minutes total, until the kernels are charred in spots and fragrant.
Step 3: Let the corn cool slightly, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl.
Step 4: Add 1/3 cup mayonnaise, 1/2 cup crumbled cotija cheese, 2 tbsp fresh lime juice, 1 tsp chipotle chili powder, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper to the bowl with the corn kernels.
Step 5: Stir gently until all ingredients are combined and the corn is coated with the creamy, smoky dressing.
Step 6: Taste and adjust salt or lime juice if needed; serve chilled or at room temperature.