Homemade Mexican Street Corn Salad with Cotija Cheese

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant homemade Mexican street corn salad combining grilled corn, creamy cotija cheese, lime, and fresh herbs for a bright side dish. This Mexican-inspired sushi recipe, ready in about 25 minutes, pairs fresh corn kernels, cotija cheese, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 6 Mexican cuisine 210 cal/serving

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Ingredients

4 cups (from about 6 ears) fresh corn kernels
1 cup, crumbled cotija cheese
1/3 cup mayonnaise
2 tbsp, freshly squeezed lime juice
1/4 cup, chopped cilantro
1 small, seeded and minced jalapeño
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp, freshly ground black pepper
1 tbsp olive oil

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Instructions

Step 1: Preheat a grill or grill pan to medium-high heat. Toss 4 cups fresh corn kernels with 1 tbsp olive oil and grill for 5-7 minutes, stirring occasionally, until corn is lightly charred.
Step 2: Transfer the grilled corn to a large bowl and add 1/3 cup mayonnaise, 2 tbsp freshly squeezed lime juice, 1 cup crumbled cotija cheese, and 1/4 cup chopped cilantro.
Step 3: Stir in 1 small minced jalapeño (seeded for less heat), 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
Step 4: Mix thoroughly until all ingredients are evenly combined and the cheese coats the corn.
Step 5: Chill the salad in the refrigerator for 20 minutes before serving to allow flavors to meld.