Chili-Lime Street Corn Salad with Cotija and Cilantro
A vibrant Mexican-inspired salad featuring grilled corn kernels tossed in chili-lime dressing, creamy Cotija cheese, and fresh cilantro. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs ears fresh corn on the cob, lime juice, mayonnaise 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 280 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.
Ingredients
- 4 ears fresh corn on the cob
- 3 tbsp lime juice
- 1/4 cup mayonnaise
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 cup crumbled Cotija cheese
- 1/4 cup chopped cilantro leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 4 ears of fresh corn with 2 tbsp olive oil and grill for 10-12 minutes, turning occasionally, until corn is charred and tender.
- Step 2: Once cooled slightly, cut kernels off the cob and transfer to a large bowl.
- Step 3: In a small bowl, whisk together 1/4 cup mayonnaise, 3 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 4: Pour the dressing over the grilled corn kernels and toss to coat evenly.
- Step 5: Fold in 1/2 cup crumbled Cotija cheese and 1/4 cup chopped cilantro. Serve chilled or at room temperature as a vibrant side salad.
Frequently asked questions
How long does Chili-Lime Street Corn Salad with Cotija and Cilantro take to make?
Total time is about 27 minutes (15 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 Chili-Lime Street Corn Salad with Cotija and Cilantro?
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 ears fresh corn on the cob from drying out.
Can I substitute ingredients in Chili-Lime Street Corn Salad with Cotija and Cilantro?
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-Lime Street Corn Salad with Cotija and Cilantro 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-Lime Street Corn Salad with Cotija and Cilantro 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.
