Half-Hour Mexican Street Corn Salad with Cotija and Cilantro

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant Mexican-inspired salad blending charred corn, creamy cotija cheese, fresh cilantro, and a zesty lime dressing. This Mexican-inspired salad recipe, ready in about 20 minutes, pairs fresh corn kernels, 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 220 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 (about 5 ears) fresh corn kernels
• 2 tbsp olive oil
• 1/3 cup mayonnaise
• 3 tbsp lime juice
• 1/2 cup, crumbled cotija cheese
• 1/4 cup, chopped cilantro leaves
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 8-10 minutes until the corn is charred and lightly browned in spots.
2. Step 2: Remove skillet from heat. In a large bowl, combine charred corn with 1/3 cup mayonnaise, 3 tbsp lime juice, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir until evenly coated.
3. Step 3: Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped cilantro leaves.
4. Step 4: Taste and adjust seasoning with more salt or lime juice if needed. Serve chilled or at room temperature as a side dish or topping for tacos.