Spiced Mexican Street Corn Salad with Cotija and Cilantro

By , Test Kitchen Director · 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. 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 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.

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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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