Crispy Baked Mexican Street Corn Salad with Cotija Cheese

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

A vibrant salad featuring charred corn kernels tossed with creamy mayonnaise, lime, chili powder, and tangy cotija cheese. This Mexican-inspired vegetarian recipe, ready in about 25 minutes, pairs fresh corn kernels, mayonnaise, lime juice 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: 15 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 450°F. Toss 4 cups fresh corn kernels with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a rimmed baking sheet and roast for 12-15 minutes, stirring once halfway, until corn is golden and slightly charred.
  2. Step 2: In a large bowl, whisk together 1/3 cup mayonnaise, 2 tbsp freshly squeezed lime juice, and 1 tsp chili powder until smooth.
  3. Step 3: Add the roasted corn kernels to the bowl along with 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro. Toss gently to combine all ingredients.
  4. Step 4: Taste and adjust seasoning with extra salt or chili powder as desired. Serve warm or at room temperature.

Frequently asked questions

How long does Crispy Baked Mexican Street Corn Salad with Cotija Cheese take to make?

Total time is about 25 minutes (10 min prep + 15 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 Crispy Baked Mexican Street Corn Salad with Cotija Cheese?

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 fresh corn kernels from drying out.

Can I substitute ingredients in Crispy Baked Mexican Street Corn Salad with Cotija Cheese?

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 Crispy Baked Mexican Street Corn Salad with Cotija Cheese 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 Crispy Baked Mexican Street Corn Salad with Cotija Cheese 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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