Oven-Roasted Mexican Street Corn Salad with Cotija and Lime
A vibrant Mexican street corn salad featuring charred roasted corn, creamy cotija cheese, fresh cilantro, and a tangy lime dressing. This mexican-inspired salads ready in about 30 minutes pairs ears, husked fresh corn on the cob, mayonnaise, sour cream 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 280 calories and feeds 4, 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 ears, husked fresh corn on the cob
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp, freshly squeezed lime juice
- 1/2 cup, crumbled cotija cheese
- 1 tsp chili powder
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 450°F. Brush 4 husked ears of fresh corn with 1 tbsp olive oil and place them on a baking sheet. Roast for 15-20 minutes, turning halfway through until corn is lightly charred and golden.
- Step 2: Let the roasted corn cool slightly, then use a sharp knife to cut the kernels off the cobs into a large mixing bowl.
- Step 3: In the bowl with corn kernels, add 1/3 cup mayonnaise, 1/3 cup sour cream, 2 tbsp freshly squeezed lime juice, 1/2 cup crumbled cotija cheese, 1 tsp chili powder, 1/4 cup chopped fresh cilantro, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until all ingredients are well combined and the salad is creamy.
- Step 4: Taste and adjust seasoning with extra salt or lime juice as needed. Serve warm or chilled as a flavorful side or topping for tacos.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Mexican Street Corn Salad with Cotija and Lime take to make?
Total time is about 30 minutes (10 min prep + 20 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 Oven-Roasted Mexican Street Corn Salad with Cotija and Lime?
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 Oven-Roasted Mexican Street 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 Oven-Roasted Mexican Street 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.
What goes well with Oven-Roasted Mexican Street Corn Salad with Cotija and Lime?
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.
