Multilingual Inspired Layered Mexican Street Corn Salad

By AislePrompt Editorial · ·

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 salad featuring roasted corn, creamy elements, and fresh herbs, inspired by the rich cultural tapestry of languages spoken in the U.S. This Mexican-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs corn kernels, olive oil, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups corn kernels and cook for 8-10 minutes, stirring occasionally, until corn is lightly charred and fragrant.
  2. Step 2: In a mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
  3. Step 3: Add the roasted corn to the bowl with the sauce mixture and stir to coat evenly.
  4. Step 4: Fold in 1/2 cup crumbled cotija cheese, 1/4 cup chopped cilantro, and 2 sliced green onions. Mix gently to combine.
  5. Step 5: Chill the salad in the fridge for 30 minutes before serving to let flavors meld beautifully.

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