Spicy Mexican Street-Style Corn Salad with Cotija Cheese

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

A tangy and spicy Mexican street corn salad combining grilled corn, creamy Cotija cheese, and a zesty chili-lime dressing. This Mexican-inspired vegetarian recipe, ready in about 20 minutes, pairs fresh corn kernels, mayonnaise, sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill 4 ears of corn, turning occasionally, until kernels are charred in spots, about 8-10 minutes. Let cool, then cut kernels off the cob to yield about 3 cups.
  2. Step 2: In a large bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  3. Step 3: Add the grilled corn kernels, 1/2 cup crumbled Cotija cheese, 2 tablespoons chopped fresh cilantro, and 1 finely diced small jalapeño (if using) to the dressing. Toss gently until all ingredients are combined and coated.
  4. Step 4: Serve immediately or chill for 20 minutes to allow flavors to meld before serving.

Frequently asked questions

How long does Spicy Mexican Street-Style Corn Salad with Cotija Cheese take to make?

Total time is about 20 minutes (10 min prep + 10 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 with Cotija Cheese?

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 fresh corn kernels from drying out.

Can I substitute ingredients in Spicy Mexican Street-Style Corn Salad with Cotija Cheese?

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 with Cotija Cheese 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 Mexican Street-Style Corn Salad with Cotija Cheese?

Mexican vegetarian 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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