Grilled Tex-Mex Street Corn Salad with Cotija and Cilantro
A vibrant salad featuring grilled corn kernels tossed with creamy cotija cheese, fresh cilantro, and a hint of lime for a perfect summer side. This mexican-inspired salads ready in about 27 minutes pairs ears fresh corn on the cob, cotija cheese, crumbled, fresh cilantro, chopped 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 180 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 fresh corn on the cob
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 3 tbsp mayonnaise
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Brush 4 ears of fresh corn on the cob with 2 tbsp olive oil, then grill for 10-12 minutes, turning occasionally until the kernels are charred and tender.
- Step 2: Once cooled slightly, carefully cut the kernels off the cobs and transfer to a large bowl.
- Step 3: Add 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 3 tbsp mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl with the corn.
- Step 4: Toss gently to combine all ingredients, ensuring the cheese and lime coat the corn evenly. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Tex-Mex Street Corn Salad with Cotija and Cilantro 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 Grilled Tex-Mex 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 ears fresh corn on the cob from drying out.
Can I substitute ingredients in Grilled Tex-Mex 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 Grilled Tex-Mex 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 Grilled Tex-Mex Street Corn Salad with Cotija and Cilantro?
Mexican salads 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.
