Sheet Pan Roasted Mexican Street Corn Salad
Charred corn and smoky chipotle peppers combined with creamy dressing and fresh cilantro for a vibrant Mexican-inspired side. This mexican-inspired vegetarian (vegetarian) ready in about 30 minutes pairs ears, husked fresh corn on the cob, mayonnaise, freshly squeezed lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 2 peppers, chopped chipotle peppers in adobo sauce
- 1/3 cup mayonnaise
- 2 tbsp, freshly squeezed lime juice
- 1/2 cup, crumbled cotija cheese
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Step 1: Preheat your oven to 450°F and line a baking sheet with foil. Brush 4 husked ears of fresh corn on the cob with 2 tbsp olive oil evenly.
- Step 2: Arrange the corn on the baking sheet and roast for 15-20 minutes, turning once halfway through, until the kernels are slightly charred and fragrant.
- Step 3: While the corn roasts, in a large bowl combine 1/3 cup mayonnaise, 2 tbsp fresh lime juice, 2 chopped chipotle peppers in adobo sauce, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Mix until smooth.
- Step 4: Remove the corn from the oven and let cool for 5 minutes. Cut the kernels off the cobs and add to the mayo-chipotle mixture.
- Step 5: Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Toss gently to combine and serve at room temperature or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Roasted Mexican Street Corn Salad 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 Sheet Pan Roasted 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 Sheet Pan Roasted 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 Sheet Pan Roasted Mexican Street Corn Salad 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 Sheet Pan Roasted 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.
