Glazed Mexican Street Corn Salad with Cotija
A vibrant salad featuring grilled corn tossed in a creamy chili-lime dressing and crumbled Cotija cheese. This mexican-inspired salads (vegetarian) ready in about 20 minutes pairs (from about 4 ears) fresh corn kernels, 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 320 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 cups (from about 4 ears) fresh corn kernels
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 stalks green onion, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large skillet over medium-high heat and add 1 tbsp olive oil. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 6-8 minutes until the corn is lightly charred and fragrant.
- Step 2: In a large bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Add the warm charred corn to the bowl and toss to coat evenly with the creamy dressing.
- Step 4: Fold in 1/2 cup crumbled Cotija cheese, 1/4 cup chopped fresh cilantro, and 2 sliced green onions. Serve immediately or chilled.
Frequently asked questions
How long does Glazed Mexican Street Corn Salad with Cotija 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 Glazed Mexican Street Corn Salad with Cotija?
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 Glazed Mexican Street Corn Salad with Cotija?
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 Glazed Mexican Street Corn Salad with Cotija 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 Glazed Mexican Street Corn Salad with Cotija 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.
