Spicy Grilled Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

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 developed and reviewed.

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 recipe, ready in about 22 minutes, pairs 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 ears fresh corn on the cob, husked
1/4 cup mayonnaise
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
Step 4: Toss everything together gently until well combined and the salad is creamy with a smoky, spicy kick.
Step 5: Serve immediately or refrigerate for up to 2 hours for flavors to meld, perfect for a summer cookout side dish.