Chili-Infused Mexican Street Corn Salad

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

A vibrant salad featuring grilled corn kernels tossed in a spicy chili-lime dressing with creamy cotija cheese and fresh cilantro. This mexican-inspired salads (vegetarian) ready in about 25 minutes pairs ears, husked fresh corn on the cob, mayonnaise, lime juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill 4 husked ears of corn for 10 minutes, turning every 2-3 minutes until the kernels are charred and fragrant.
  2. Step 2: Let the corn cool slightly, then carefully cut the kernels off the cob using a sharp knife.
  3. Step 3: In a large bowl, whisk together 1/4 cup mayonnaise, 2 tbsp lime juice, and 1 tsp chili powder until smooth and vibrant.
  4. Step 4: Add the grilled corn kernels to the bowl with the dressing and toss to coat evenly.
  5. Step 5: Stir in 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently and serve chilled or at room temperature.

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Frequently asked questions

How long does Chili-Infused Mexican Street Corn Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Chili-Infused Mexican Street Corn Salad?

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 mayonnaise from drying out.

Can I substitute ingredients in Chili-Infused Mexican Street Corn Salad?

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 Chili-Infused Mexican Street Corn Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chili-Infused Mexican Street Corn Salad 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.

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