Street-Style Mexican Elote Salad with Cotija and Chili Lime Dressing

By · Reviewed by AislePrompt Editorial · ·

Charred corn kernels tossed with creamy Cotija cheese, fresh cilantro, and a zesty chili lime dressing for a vibrant Mexican street food salad. This mexican-inspired snacks ready in about 20 minutes blends fresh corn kernels (from about 4 ears), olive oil, mayonnaise into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and sauté for 6-8 minutes, stirring frequently, until corn is charred in spots and fragrant.
  2. Step 2: In a large bowl, whisk together 1/3 cup mayonnaise, 3 tbsp lime juice, 1 tsp chili powder, and 1/2 tsp garlic powder until smooth.
  3. Step 3: Add the warm charred corn to the dressing along with 1/2 cup crumbled Cotija cheese, 1/4 cup chopped fresh cilantro, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to combine.
  4. Step 4: Garnish with 2 tbsp sliced green onions before serving. Serve warm or at room temperature as a flavorful side or snack inspired by Mexican street food.

Equipment for this recipe

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Frequently asked questions

How long does Street-Style Mexican Elote Salad with Cotija and Chili Lime Dressing take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Street-Style Mexican Elote Salad with Cotija and Chili Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Street-Style Mexican Elote Salad with Cotija and Chili Lime Dressing?

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-Style Mexican Elote Salad with Cotija and Chili Lime Dressing 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 Street-Style Mexican Elote Salad with Cotija and Chili Lime Dressing?

Mexican snacks 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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