Easy Mexican Street Corn Salad with Cotija and Cilantro

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

A vibrant and creamy salad featuring roasted corn kernels tossed with lime juice, cotija cheese, and fresh cilantro for a perfect side or snack. This mexican-inspired salads (vegetarian) ready in about 20 minutes pairs (about 4 ears) fresh corn kernels, olive oil, 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 210 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 210 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat a large skillet over medium-high heat for 2 minutes. Add 2 tbsp olive oil and 3 cups fresh corn kernels, cooking for 6-8 minutes while stirring occasionally until the corn is lightly charred and fragrant.
  2. Step 2: Transfer the warm corn to a mixing bowl and stir in 1/4 cup mayonnaise, 2 tbsp fresh lime juice, 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro leaves, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
  3. Step 3: Taste and adjust seasoning if needed. Serve the salad warm or at room temperature as a side dish or topping for tacos.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Easy Mexican Street Corn Salad with Cotija and Cilantro 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 Easy Mexican 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 olive oil from drying out.

Can I substitute ingredients in Easy Mexican 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 Easy Mexican 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 Easy Mexican 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.

Related recipes