Spicy Mexican Regional Street Corn Salad

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

A vibrant Mexican street corn salad with grilled corn kernels, spicy chili, fresh cilantro, and a creamy lime dressing that bursts with regional flavors. This mexican-inspired salads ready in about 27 minutes pairs ears, husked corn on the cob, mayonnaise, sour cream into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 190 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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: 15 min Cook: 12 min Serves 6 Mexican cuisine 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high heat (about 400°F). Grill 4 husked ears of corn for 10-12 minutes, turning every 3 minutes until lightly charred and cooked through. Let cool slightly.
  2. Step 2: Using a sharp knife, carefully cut the kernels off the cobs and transfer to a large mixing bowl.
  3. Step 3: Add 1/3 cup mayonnaise, 1/4 cup sour cream, 3 tbsp freshly squeezed lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp freshly ground black pepper to the corn kernels. Stir well to combine into a creamy dressing.
  4. Step 4: Fold in 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and 1 small finely diced seeded jalapeño for a spicy kick.
  5. Step 5: Chill the salad in the refrigerator for 20 minutes before serving to allow flavors to meld. Serve as a zesty side or topping for tacos.

Frequently asked questions

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

Total time is about 27 minutes (15 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 Mexican Regional 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 ears, husked corn on the cob from drying out.

Can I substitute ingredients in Spicy Mexican Regional 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 Mexican Regional Street Corn Salad for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Mexican Regional Street Corn Salad?

Mexican salads 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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