Quick Spicy Mexican Street Corn Salad with Cotija Cheese
A lively, fast-to-make salad bursting with roasted corn, creamy cotija cheese, and a spicy lime dressing perfect for summer gatherings. This mexican-inspired salads (vegetarian) ready in about 18 minutes pairs (about 5 ears) fresh corn kernels, crumbled cotija cheese, 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 250 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 cups (about 5 ears) fresh corn kernels
- 3/4 cup crumbled cotija cheese
- 1/3 cup mayonnaise
- 3 tbsp lime juice
- 1 tsp chili powder
- 2 tbsp chopped fresh cilantro
- 2 sliced green onions
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 6-8 minutes until corn is slightly charred and golden in spots.
- Step 2: In a mixing bowl, whisk together 1/3 cup mayonnaise, 3 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Add the warm roasted corn to the bowl with the dressing and toss well to coat all kernels evenly.
- Step 4: Fold in 3/4 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, and 2 sliced green onions. Mix gently to combine.
- Step 5: Taste and adjust seasoning with more salt or lime juice if desired. Serve immediately or chill for 30 minutes for flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Spicy Mexican Street Corn Salad with Cotija Cheese 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 Quick Spicy Mexican Street Corn Salad with Cotija Cheese?
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 crumbled cotija cheese from drying out.
Can I substitute ingredients in Quick Spicy Mexican Street Corn Salad with Cotija Cheese?
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 Quick Spicy Mexican Street Corn Salad with Cotija Cheese 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 Quick Spicy Mexican Street Corn Salad with Cotija Cheese 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.
