Half-Batch Mexican Street Corn Salad with Cotija and Lime
A fresh, zesty Mexican street corn salad made in a half batch, bursting with creamy cotija cheese, lime juice, and smoky chili powder. This mexican-inspired salads ready in about 11 minutes pairs corn kernels (fresh or frozen, thawed), 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 250 calories and feeds 2, 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
- 1 1/2 cups corn kernels (fresh or frozen, thawed)
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1/4 cup cotija cheese, crumbled
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 1/2 cups corn kernels and cook, stirring occasionally, for 5-6 minutes until the corn is slightly charred and fragrant.
- Step 2: Transfer the corn to a mixing bowl and add 2 tbsp mayonnaise, 2 tbsp sour cream, 1 tbsp lime juice, 1/4 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, 1/2 tsp chili powder, 1/4 tsp salt, and 1/8 tsp black pepper. Mix thoroughly to combine.
- Step 3: Chill the salad for 10 minutes before serving to allow the flavors to meld. Serve as a vibrant side dish or topping for tacos.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Batch Mexican Street Corn Salad with Cotija and Lime take to make?
Total time is about 11 minutes (5 min prep + 6 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-Batch Mexican Street Corn Salad with Cotija and Lime?
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 Half-Batch Mexican Street Corn Salad with Cotija and Lime?
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-Batch Mexican Street Corn Salad with Cotija and Lime for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Batch Mexican Street Corn Salad with Cotija and Lime?
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.
