Tex-Mex Grilled Corn Salad with Cotija and Cilantro-Lime Dressing
Char-grilled corn kernels tossed with creamy Cotija cheese and a zesty cilantro-lime dressing for a vibrant side dish. This mexican-inspired salads (vegetarian) ready in about 22 minutes blends ears, husked fresh corn on the cob, 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.
Ingredients
- 4 ears, husked fresh corn on the cob
- 2 tbsp olive oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1, minced garlic clove
- 1/3 cup, chopped fresh cilantro
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 cup, crumbled cotija cheese
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat grill to medium-high heat (about 400°F). Brush 4 husked ears of fresh corn with 2 tbsp olive oil and place directly on the grill. Cook for 10-12 minutes, turning every 2-3 minutes until kernels are charred and tender.
- Step 2: Remove corn from grill and let cool slightly. Using a sharp knife, carefully cut kernels off the cob into a large mixing bowl.
- Step 3: In a separate bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1 minced garlic clove, 1/3 cup chopped fresh cilantro, 1/2 tsp ground cumin, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper until smooth.
- Step 4: Pour the cilantro-lime dressing over the grilled corn kernels and toss to combine thoroughly.
- Step 5: Gently fold in 1/2 cup crumbled Cotija cheese and serve immediately or chilled, garnished with extra cilantro if desired.
Frequently asked questions
How long does Tex-Mex Grilled Corn Salad with Cotija and Cilantro-Lime Dressing take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tex-Mex Grilled Corn Salad with Cotija and Cilantro-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 Tex-Mex Grilled Corn Salad with Cotija and Cilantro-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 Tex-Mex Grilled Corn Salad with Cotija and Cilantro-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.
Is Tex-Mex Grilled Corn Salad with Cotija and Cilantro-Lime Dressing 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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