Spicy Roasted Street Corn Salad with Cotija and Lime

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

A vibrant salad inspired by Mexican street corn, featuring roasted corn kernels, creamy cotija cheese, and a smoky chili-lime dressing. This mexican-inspired cinco de mayo (vegetarian) ready in about 35 minutes pairs ears, husked fresh corn on the cob, mayonnaise, sour cream 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: 25 min Serves 4 Mexican cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 4 ears of husked fresh corn on a baking sheet and roast for 20-25 minutes, turning every 7 minutes, until kernels are golden and slightly charred.
  2. Step 2: Let corn cool for 5 minutes, then use a sharp knife to cut kernels off the cob into a large bowl.
  3. Step 3: In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour cream, 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
  4. Step 4: Pour the dressing over the warm corn kernels and toss gently to coat.
  5. Step 5: Stir in 1/2 cup crumbled cotija cheese, 3 tbsp chopped fresh cilantro, and 1 small finely chopped seeded jalapeño if using.
  6. Step 6: Serve immediately or chilled as a flavorful side for Cinco de Mayo festivities.

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Frequently asked questions

How long does Spicy Roasted Street Corn Salad with Cotija and Lime take to make?

Total time is about 35 minutes (10 min prep + 25 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 Roasted Street Corn Salad with Cotija and Lime?

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 Roasted Street Corn Salad with Cotija and Lime?

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 Roasted Street Corn Salad with Cotija and Lime 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 Roasted Street Corn Salad with Cotija and Lime 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.

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