Mexican Street-Style Corn Salad with Cotija and Chili Lime Dressing

By · Reviewed by AislePrompt Editorial · ·

A vibrant corn salad featuring fire-roasted corn, crumbly Cotija cheese, fresh cilantro, and a zesty chili lime dressing, perfect for summer gatherings. This mexican-inspired salads ready in about 20 minutes blends fresh corn kernels, cotija cheese, crumbled, fresh cilantro, chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 6 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil and 4 cups fresh corn kernels. Sauté the corn for 8-10 minutes, stirring occasionally, until kernels are lightly charred and fragrant.
  2. Step 2: In a large bowl, whisk together 1/3 cup mayonnaise, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  3. Step 3: Add the charred corn to the dressing along with 1 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and 1 small finely chopped seeded jalapeño. Toss gently to combine all ingredients.
  4. Step 4: Taste and adjust seasoning if needed. Serve immediately or chilled for 30 minutes to meld flavors.

Equipment for this recipe

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Frequently asked questions

How long does Mexican Street-Style Corn Salad with Cotija and Chili Lime Dressing take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Mexican Street-Style Corn Salad with Cotija and Chili Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Mexican Street-Style Corn Salad with Cotija and Chili Lime Dressing?

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 Street-Style Corn Salad with Cotija and Chili Lime Dressing for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Street-Style Corn Salad with Cotija and Chili Lime Dressing?

Mexican salads 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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