Mexican Charred Street Corn Salad with Cotija and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This vibrant salad features smoky charred corn tossed with creamy Cotija cheese, fresh cilantro, lime, and a touch of chili powder for a perfect street food-inspired side. This mexican-inspired vegetarian ready in about 20 minutes pairs ears, husked fresh corn on the cob, mayonnaise, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Place 4 husked fresh corn ears directly on the grill and cook for 10 minutes, turning every 2-3 minutes, until the corn is charred in spots and tender.
  2. Step 2: Using a sharp knife, carefully cut the corn kernels off the cobs into a large bowl.
  3. Step 3: Add 1/4 cup mayonnaise, 2 tbsp fresh lime juice, 1 tsp chili powder, and 1/2 tsp smoked paprika to the corn kernels. Stir well to combine.
  4. Step 4: Fold in 1/2 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Season with salt and black pepper to taste.
  5. Step 5: Serve the Mexican street corn salad chilled or at room temperature as a flavorful side dish.

Equipment for this recipe

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Frequently asked questions

How long does Mexican Charred Street Corn Salad with Cotija and Cilantro 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 Mexican Charred Street Corn Salad with Cotija and Cilantro?

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 Mexican Charred Street Corn Salad with Cotija and Cilantro?

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 Mexican Charred Street Corn Salad with Cotija and Cilantro 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 Mexican Charred Street Corn Salad with Cotija and Cilantro?

Mexican vegetarian 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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