Street Corn Salad with Cotija
A flavorful salad combining charred corn, creamy cotija cheese, and zesty lime dressing for a fresh twist on Mexican street corn. This mexican-inspired salads ready in about 15 minutes pairs (about 3 ears) fresh corn kernels, mayonnaise, lime juice 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 3, 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
- 2 cups (about 3 ears) fresh corn kernels
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1/2 tsp chili powder
- 1/3 cup cotija cheese, crumbled
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add 2 cups fresh corn kernels and cook, stirring occasionally, for 7-8 minutes until the corn is lightly charred and fragrant.
- Step 2: Transfer the charred corn to a mixing bowl and add 1/4 cup mayonnaise, 2 tbsp lime juice, 1/2 tsp chili powder, 1/3 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 3: Stir everything together gently until the corn is evenly coated with the creamy, tangy dressing and cheese. Serve immediately or chilled.
Frequently asked questions
How long does Street Corn Salad with Cotija take to make?
Total time is about 15 minutes (5 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 Street Corn Salad with Cotija?
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 Street Corn Salad with Cotija?
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 Street Corn Salad with Cotija for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Street Corn Salad with Cotija?
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.
