Half-and-Half Infused Mexican Street Corn Salad

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

A vibrant Mexican street corn salad with grilled corn, creamy half-and-half dressing, cotija cheese, and fresh herbs for a tangy, smoky side dish. This mexican-inspired salads ready in about 25 minutes pairs ears, husked fresh corn on the cob, 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill or grill pan to medium-high heat. Brush 4 ears of husked fresh corn with 2 tbsp olive oil and grill for 10 minutes, turning frequently, until charred spots appear and kernels are tender.
  2. Step 2: In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup half-and-half cream, 2 tbsp fresh lime juice, 1 tsp chili powder, and 1/2 tsp garlic powder until smooth and creamy.
  3. Step 3: Once grilled corn has cooled slightly, use a sharp knife to cut kernels off the cob into a large mixing bowl.
  4. Step 4: Add the creamy dressing to the corn kernels along with 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine all ingredients evenly.
  5. Step 5: Chill the salad in the refrigerator for 20 minutes to allow flavors to meld before serving as a refreshing side dish.

Frequently asked questions

How long does Half-and-Half Infused Mexican Street Corn Salad 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 Half-and-Half Infused 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 olive oil from drying out.

Can I substitute ingredients in Half-and-Half Infused 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 Half-and-Half Infused 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.

What goes well with Half-and-Half Infused Mexican Street Corn Salad?

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.

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