Spicy Roasted Street Corn Salad with Cotija and Lime

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 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 recipe (vegetarian), ready in about 35 minutes, pairs 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

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

Ingredients

4 ears, husked fresh corn on the cob
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 cup crumbled cotija cheese
3 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper
1 small, seeded and finely chopped (optional) jalapeño

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 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 Bakeware & baking tools → Shop all kitchen tools →

Instructions

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.
Step 2: Let corn cool for 5 minutes, then use a sharp knife to cut kernels off the cob into a large bowl.
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.
Step 4: Pour the dressing over the warm corn kernels and toss gently to coat.
Step 5: Stir in 1/2 cup crumbled cotija cheese, 3 tbsp chopped fresh cilantro, and 1 small finely chopped seeded jalapeño if using.
Step 6: Serve immediately or chilled as a flavorful side for Cinco de Mayo festivities.