High-Tower Layered Mexican Street Corn Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant stacked salad of roasted corn, creamy cheese, and fresh herbs, capturing the spirit of Mexican street food in a bowl. This mexican-inspired high protein ready in about 25 minutes pairs ears, husked corn on the cob, mayonnaise, crumbled cotija cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.1 (15 ratings) Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a grill or grill pan to medium-high heat. Brush 4 ears of husked corn with 2 tbsp melted butter and grill, turning every 2 minutes, for 8-10 minutes until charred in spots and tender.
  2. Step 2: Allow the corn to cool slightly, then cut kernels off the cob with a sharp knife into a large mixing bowl.
  3. Step 3: Add 1/3 cup mayonnaise, 1/2 cup crumbled cotija cheese, 2 tbsp freshly squeezed lime juice, 1 tsp chili powder, 1/4 cup chopped cilantro, 2 sliced green onions, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Mix well to combine all flavors.
  4. Step 4: To serve, layer the salad in a tall glass or bowl to build a colorful, high-stacked presentation, garnishing with extra cotija and cilantro on top.

Frequently asked questions

How long does High-Tower Layered 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 High-Tower Layered 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, husked corn on the cob from drying out.

Can I substitute ingredients in High-Tower Layered 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 High-Tower Layered 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 High-Tower Layered Mexican Street Corn Salad?

Mexican high protein 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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