Half-Size Mexican Street Corn Salad
A vibrant, creamy salad featuring grilled corn, cotija cheese, and a zesty lime mayo dressing, perfect for sharing or a light side. This mexican-inspired salads (vegetarian) ready in about 20 minutes pairs mayonnaise, lime juice, chili powder 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 280 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
- 2 ears corn on the cob, grilled and kernels cut off
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Grill 2 ears of corn, turning occasionally, until lightly charred all over, about 8-10 minutes. Let cool slightly, then cut kernels off the cob into a medium bowl.
- Step 2: In a small bowl, whisk 1/4 cup mayonnaise, 1 tbsp fresh lime juice, and 1/2 tsp chili powder until smooth and creamy.
- Step 3: Pour the dressing over the warm corn kernels. Add 1/4 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to combine and serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Size Mexican Street Corn Salad 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 Half-Size 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 mayonnaise from drying out.
Can I substitute ingredients in Half-Size 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-Size Mexican Street Corn Salad 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.
Is Half-Size Mexican Street Corn Salad 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.
