Spicy Mexican Street-Style Corn Salad
A vibrant salad featuring grilled corn, fresh cilantro, and a smoky chili-lime dressing that captures the essence of Mexican street food. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs ears, husked corn on the cob, mayonnaise, crumbled cotija cheese 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 220 calories and feeds 4, 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.
Ingredients
- 4 ears, husked corn on the cob
- 1/4 cup mayonnaise
- 1/2 cup, crumbled cotija cheese
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat a grill or grill pan over medium-high heat. Place 4 husked ears of corn on the grill and cook for 10-12 minutes, turning every 2-3 minutes until charred and tender.
- Step 2: Once cool enough to handle, cut the kernels off the cob using a sharp knife and transfer to a large mixing bowl.
- Step 3: Add 1/4 cup mayonnaise, 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the bowl.
- Step 4: Stir to combine thoroughly, tasting and adjusting seasoning if needed. Serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Mexican Street-Style 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 Street-Style 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 Street-Style 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 Street-Style 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.
Is Spicy Mexican Street-Style Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
