Sellersburg-Inspired Mexican Street Corn Salad
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 salads (vegetarian) ready in about 20 minutes pairs (about 4 ears) 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sellersburg-Inspired Mexican Street Corn Salad take to make?
Total time is about 20 minutes (10 min prep + 10 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 Sellersburg-Inspired 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 mayonnaise from drying out.
Can I substitute ingredients in Sellersburg-Inspired 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 Sellersburg-Inspired 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 Sellersburg-Inspired 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.
