Charred Street-Style Corn Salad with Cotija and Lime

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

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 salad featuring smoky grilled corn kernels tossed with creamy Cotija cheese, fresh lime juice, and chili powder for a spicy kick. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 22 minutes, pairs fresh corn on the cob, husked, lime juice, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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: 12 min Serves 4 Mexican cuisine 210 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

The grilling tools we’d reach for here → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat a grill or grill pan over medium-high heat. Brush 4 husked ears of corn with 1 tbsp olive oil and grill, turning occasionally, for 8-10 minutes until kernels are charred and smoky in spots.
Step 2: Let corn cool slightly, then carefully cut kernels off the cob with a sharp knife into a large bowl.
Step 3: Add 1/4 cup mayonnaise, 2 tbsp fresh lime juice, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper to the corn kernels. Stir to combine.
Step 4: Fold in 1/2 cup crumbled Cotija cheese and 2 tbsp chopped fresh cilantro. Taste and adjust seasoning if needed. Serve at room temperature or chilled.