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

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 drafted and published.

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 recipe, ready in about 20 minutes, turns fresh corn kernels (from about 4 ears), olive oil, mayonnaise into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 240 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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

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

Ingredients

4 cups fresh corn kernels (from about 4 ears)
2 tbsp olive oil
1/3 cup mayonnaise
3 tbsp lime juice
1 tsp chili powder
1/2 tsp garlic powder
1/2 cup cotija cheese, crumbled
1/4 cup chopped fresh cilantro
1 tsp salt
1/2 tsp black pepper
2 tbsp sliced green onions

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet 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 Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.