Sellersburg-Inspired Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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, tangy corn salad inspired by local Mexican flavors, combining roasted corn, fresh lime, and creamy cotija cheese for a lively side dish. This Mexican-inspired salad recipe (vegetarian), ready in about 20 minutes, pairs fresh corn kernels, 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 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.

Prep: 10 min Cook: 10 min Serves 6 Mexican cuisine 180 cal/serving

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Ingredients

3 cups (about 4 ears) fresh corn kernels
1/3 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese
2 tbsp fresh lime juice
1 tsp chili powder
1/2 tsp garlic powder
1/4 cup chopped fresh cilantro
1 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat a large dry skillet over medium-high heat. Add 3 cups fresh corn kernels and cook, stirring frequently, for 8-10 minutes until kernels begin to char and smell toasted.
Step 2: In a mixing bowl, combine 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper. Whisk until smooth.
Step 3: Add the roasted corn kernels to the bowl with the dressing and toss to coat evenly.
Step 4: Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro, mixing gently to combine.
Step 5: Chill the salad for 15 minutes before serving to allow flavors to meld, then serve as a side or topping for grilled meats.