Chili-Infused Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 drafted and published.

A vibrant salad featuring grilled corn kernels tossed in a spicy chili-lime dressing with creamy cotija cheese and fresh cilantro. This Mexican-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs 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

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

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Instructions

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.
Step 2: Let the corn cool slightly, then carefully cut the kernels off the cob using a sharp knife.
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.
Step 4: Add the grilled corn kernels to the bowl with the dressing and toss to coat evenly.
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.