Northward-Spiced Mexican Street Corn Salad
A vibrant Mexican street corn salad with smoky chipotle, fresh lime, and creamy Cotija cheese that celebrates northward flavors with a spicy kick. This mexican-inspired salads (vegetarian) ready in about 18 minutes pairs olive oil, mayonnaise, freshly squeezed lime juice 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 180 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.
Ingredients
- 4 cups (cut from about 6 ears) fresh corn kernels
- 2 tbsp olive oil
- 1/3 cup mayonnaise
- 2 tbsp freshly squeezed lime juice
- 1/2 cup crumbled cotija cheese
- 1 tsp chipotle chili powder
- 1/2 tsp ground cumin
- 1/4 cup chopped fresh cilantro
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 small seeded and finely diced jalapeño
Instructions
- Step 1: Heat a large cast iron skillet over medium-high heat and add 2 tbsp olive oil. Add 4 cups fresh corn kernels and sauté for 6-8 minutes, stirring occasionally until lightly charred and fragrant.
- Step 2: Transfer the charred corn to a large mixing bowl and while still warm, stir in 1/3 cup mayonnaise, 2 tbsp fresh lime juice, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, and 3/4 tsp salt until combined.
- Step 3: Add 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1 small seeded and finely diced jalapeño, and 1/2 tsp black pepper. Mix gently to combine all flavors.
- Step 4: Chill the salad for 15 minutes to let flavors meld, then serve garnished with extra cotija and cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northward-Spiced Mexican Street Corn Salad take to make?
Total time is about 18 minutes (10 min prep + 8 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 Northward-Spiced Mexican Street Corn Salad?
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 olive oil from drying out.
Can I substitute ingredients in Northward-Spiced Mexican Street Corn Salad?
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 Northward-Spiced Mexican Street Corn Salad 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.
Is Northward-Spiced Mexican Street Corn Salad 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.
