Mexican Street-Style Grilled Corn Salad with Cotija and Lime

By · Reviewed by AislePrompt Editorial · ·

Char-grilled corn kernels tossed with creamy Cotija cheese, fresh lime juice, and smoky chili powder for a vibrant street food-inspired salad. This mexican-inspired snacks (vegetarian) ready in about 25 minutes turns ears, husked fresh corn on the cob, olive oil, crumbled cotija cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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: 15 min Serves 4 Mexican cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Brush 4 husked ears of fresh corn with 2 tbsp olive oil. Grill the corn for 10-12 minutes, turning every 2 minutes until all sides are charred and kernels are tender.
  2. Step 2: Remove corn from grill and let cool slightly. Using a sharp knife, carefully cut the kernels off the cob into a large mixing bowl.
  3. Step 3: Add 1/2 cup crumbled Cotija cheese, 2 tbsp freshly squeezed lime juice, 2 tbsp mayonnaise, 1 tsp chili powder, and 1/4 cup chopped fresh cilantro to the bowl with the corn. Toss gently to combine.
  4. Step 4: Season with salt and black pepper to taste. Serve the salad warm or at room temperature as a side dish or snack.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Street-Style Grilled Corn Salad with Cotija and Lime?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

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

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 Grilled Corn Salad with Cotija and Lime 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.

Is Mexican Street-Style Grilled Corn Salad with Cotija and Lime 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.

Related recipes