Spicy Grilled Mexican Street Corn Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A smoky grilled corn salad with fresh cilantro, lime, and a kick of chili powder, inspired by classic Mexican street corn flavors. This mexican-inspired summer cookout ready in about 22 minutes pairs ears fresh corn on the cob, husked, mayonnaise, cotija cheese, crumbled 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: 12 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Place 4 husked ears of corn directly on the grill and cook for 10-12 minutes, turning every 2-3 minutes until all sides are charred and kernels are tender.
  2. Step 2: Remove corn from grill and let cool slightly, then cut kernels off the cob using a sharp knife into a large mixing bowl.
  3. Step 3: Add 1/4 cup mayonnaise, 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper to the bowl with corn.
  4. Step 4: Toss everything together gently until well combined and the salad is creamy with a smoky, spicy kick.
  5. Step 5: Serve immediately or refrigerate for up to 2 hours for flavors to meld, perfect for a summer cookout side dish.

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Frequently asked questions

How long does Spicy Grilled Mexican Street Corn Salad take to make?

Total time is about 22 minutes (10 min prep + 12 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 Spicy Grilled 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 Spicy Grilled 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 Spicy Grilled 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.

What goes well with Spicy Grilled Mexican Street Corn Salad?

Mexican summer cookout 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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