Half-Size Spicy Mexican Street Corn Salad
A vibrant salad featuring grilled corn kernels tossed with creamy mayo, lime juice, chili powder, and crumbled cheese, perfect for a quick side dish. This mexican-inspired salads (vegetarian) ready in about 15 minutes pairs ears corn on the cob, mayonnaise, lime juice 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
- 2 ears corn on the cob
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat a grill or grill pan to medium-high heat. Remove kernels from 2 ears of corn by standing each ear upright and slicing downward with a sharp knife.
- Step 2: Grill the corn kernels in a grill pan for 4-5 minutes, stirring occasionally until slightly charred and fragrant.
- Step 3: In a medium bowl, combine 1/4 cup mayonnaise, 1 tbsp lime juice, 1/2 tsp chili powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until smooth.
- Step 4: Add the grilled corn kernels to the bowl along with 1/4 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro. Mix gently to coat evenly.
- Step 5: Serve chilled or at room temperature as a flavorful side salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Size Spicy Mexican Street Corn Salad take to make?
Total time is about 15 minutes (10 min prep + 5 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 Spicy 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 ears corn on the cob from drying out.
Can I substitute ingredients in Half-Size Spicy 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 Spicy 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 Spicy 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.
