Spiced Mexican Street Corn Salad with Cotija and Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Mexican street corn salad bursting with charred corn, creamy cotija cheese, and a kick of smoky chili powder, perfect for summer gatherings or as a flavorful side. This mexican-inspired mardi gras ready in about 20 minutes pairs olive oil, mayonnaise, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

★ 4.4 (13 ratings) Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and then 4 cups fresh corn kernels. Cook, stirring occasionally, for 6-8 minutes until corn is charred in spots and fragrant.
  2. Step 2: Transfer the charred corn to a large bowl. Add 1/3 cup mayonnaise, 1/4 cup sour cream, and 2 tbsp lime juice. Stir until well combined.
  3. Step 3: Mix in 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper. Toss to coat the corn evenly.
  4. Step 4: Fold in 1/2 cup crumbled cotija cheese and 1/4 cup chopped fresh cilantro. Adjust seasoning with additional lime juice or salt if desired.
  5. Step 5: Serve immediately or chill for 30 minutes to let flavors meld.

Frequently asked questions

How long does Spiced Mexican Street Corn Salad with Cotija and Cilantro 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 Spiced 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 olive oil from drying out.

Can I substitute ingredients in Spiced 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 Spiced 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.

What goes well with Spiced Mexican Street Corn Salad with Cotija and Cilantro?

Mexican mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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