Chili-Spiced Mexican Street Corn Salad

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

A vibrant salad featuring grilled corn tossed with chili powder, lime juice, and creamy cotija cheese for an addictive street food flavor. This mexican-inspired salads (vegetarian) ready in about 20 minutes pairs (about 4 ears) fresh corn kernels, vegetable oil, chili powder 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 180 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: 10 min Cook: 10 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. Add 3 cups fresh corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is lightly charred and fragrant.
  2. Step 2: Remove the skillet from heat and immediately stir in 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper to evenly coat the corn with spices.
  3. Step 3: In a bowl, whisk together 1/4 cup mayonnaise and 2 tbsp lime juice until smooth. Pour the dressing over the warm corn and toss to combine.
  4. Step 4: Fold in 1/3 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro. Serve warm or at room temperature for a refreshing side dish.

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Frequently asked questions

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

Total time is about 20 minutes (10 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-Spiced 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 vegetable oil from drying out.

Can I substitute ingredients in Chili-Spiced 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-Spiced 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-Spiced 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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