Roasted Mexican Street Corn Salad with Cotija and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh and tangy roasted corn salad bursting with smoky flavors, creamy cotija cheese, and zesty lime, reminiscent of classic Mexican street food. This mexican-inspired salads (vegetarian) ready in about 30 minutes pairs ears fresh corn on the cob, 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 270 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.

Prep: 10 min Cook: 20 min Serves 4 Mexican cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 425°F. Brush 4 ears of fresh corn on the cob with 2 tbsp olive oil and place on a baking sheet. Roast for 20 minutes, turning halfway, until the kernels are slightly charred and tender.
  2. Step 2: Once cooled, cut the kernels off the cobs into a large bowl. Add 1/3 cup mayonnaise, 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice.
  3. Step 3: Sprinkle 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper over the mixture. Stir everything thoroughly until well combined and creamy.
  4. Step 4: Adjust seasoning if needed and serve chilled or at room temperature as a vibrant side dish.

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Frequently asked questions

How long does Roasted Mexican Street Corn Salad with Cotija and Cilantro 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 Roasted Mexican Street Corn Salad with Cotija and Cilantro?

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 ears fresh corn on the cob from drying out.

Can I substitute ingredients in Roasted Mexican Street Corn Salad with Cotija and Cilantro?

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 Roasted Mexican Street Corn Salad with Cotija and Cilantro 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 Roasted Mexican Street Corn Salad with Cotija and Cilantro 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.

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