Spicy Charred Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 drafted and published.

A vibrant and tangy corn salad combining smoky charred corn with creamy, spicy dressing perfect for a fun snack or side. This Mexican recipe (vegetarian), ready in about 20 minutes, turns fresh corn kernels, vegetable oil, and mayonnaise into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Add this recipe to your weekly plan" 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 220 cal/serving

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Ingredients

4 cups (about 4 ears) fresh corn kernels
2 tbsp vegetable oil
1/3 cup mayonnaise
1/4 cup sour cream
2 tbsp lime juice
1 tsp chili powder
1/2 tsp smoked paprika
1/2 cup cotija cheese, crumbled
1/4 cup chopped fresh cilantro
3/4 tsp salt
1/4 tsp black pepper
1 small jalapeño, finely diced (optional)

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook for 6-8 minutes, stirring occasionally, until corn is lightly charred and fragrant.
Step 2: In a mixing bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 tsp chili powder, and 1/2 tsp smoked paprika until smooth.
Step 3: Add the warm charred corn to the dressing along with 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 3/4 tsp salt, 1/4 tsp black pepper, and 1 finely diced small jalapeño if using.
Step 4: Toss everything gently until well combined and flavors meld, then chill for 15 minutes before serving for the best taste.