Fourth Street Mexican Street Corn Salad
A vibrant Mexican-inspired salad featuring grilled corn, creamy dressing, and a hint of smoky chili, perfect for summer gatherings. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs ears, husked corn on the cob, mayonnaise, sour cream 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, husked corn on the cob
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp, freshly squeezed lime juice
- 1/2 cup, crumbled cotija cheese
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 cup, chopped fresh cilantro
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Brush 4 husked ears of corn with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Grill the corn for 10-12 minutes, turning occasionally, until charred and tender.
- Step 2: Let the corn cool slightly, then cut the kernels off the cob using a sharp knife into a large mixing bowl.
- Step 3: In a small bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp freshly squeezed lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, and remaining 1/2 tsp salt and 1/2 tsp black pepper until smooth.
- Step 4: Pour the dressing over the warm corn kernels and toss to combine. Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Adjust seasoning to taste and serve at room temperature or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Fourth Street Mexican Street Corn Salad 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 Fourth Street 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 ears, husked corn on the cob from drying out.
Can I substitute ingredients in Fourth Street 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 Fourth Street 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 Fourth Street 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.
