Elote-Inspired Mexican Street Corn Salad with Cotija and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant salad featuring grilled sweet corn kernels tossed with creamy mayo, tangy lime, salty Cotija cheese, and fresh cilantro for a perfect Cinco de Mayo side. This mexican-inspired cinco de mayo ready in about 25 minutes pairs ears fresh corn on the cob, husked, mayonnaise, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

★ 4.3 (9 ratings) Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat. Grill 4 husked ears of fresh corn, turning every 2-3 minutes until kernels are charred and tender, about 10 minutes total. Let cool slightly.
  2. Step 2: Using a sharp knife, carefully cut the kernels off the cobs into a large mixing bowl.
  3. Step 3: Add 1/3 cup mayonnaise, 2 tbsp fresh lime juice, 1 minced garlic clove, 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the corn kernels.
  4. Step 4: Toss gently until all ingredients are well combined and the salad is creamy and flavorful.
  5. Step 5: Chill for 15 minutes before serving to meld flavors, then garnish with extra cotija and cilantro if desired.

Frequently asked questions

How long does Elote-Inspired Mexican Street Corn Salad with Cotija and Cilantro take to make?

Total time is about 25 minutes (15 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 Elote-Inspired 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 mayonnaise from drying out.

Can I substitute ingredients in Elote-Inspired 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 Elote-Inspired 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.

What goes well with Elote-Inspired Mexican Street Corn Salad with Cotija and Cilantro?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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