Tex-Mex Street Corn Salad with Chili Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining grilled corn, fresh herbs, and a zesty chili lime dressing inspired by Texas regional street food flavors. This latin american-inspired salads ready in about 25 minutes blends (from about 4 ears) fresh corn kernels, medium, diced red bell pepper, medium, finely chopped red onion 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 230 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: 15 min Cook: 10 min Serves 4 Latin American cuisine 230 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a grill or grill pan to medium-high heat. Toss 4 cups fresh corn kernels with 2 tbsp olive oil, then spread evenly on the grill. Grill for 5-7 minutes, stirring occasionally until the corn is lightly charred and fragrant.
  2. Step 2: In a large bowl, whisk together 3 tbsp lime juice, 1/4 cup mayonnaise, 1 tsp chili powder, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper until smooth.
  3. Step 3: Add the grilled corn, 1 medium diced red bell pepper, 1/2 finely chopped red onion, 1/2 cup chopped cilantro leaves, and 1/2 cup crumbled cotija cheese to the bowl. Toss gently until all ingredients are well coated with the chili lime dressing. Serve immediately or chilled.

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Frequently asked questions

How long does Tex-Mex Street Corn Salad with Chili Lime Dressing take to make?

Total time is about 25 minutes (15 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 Tex-Mex Street Corn Salad with 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 Tex-Mex Street Corn Salad with 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 Tex-Mex Street Corn Salad with 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 Tex-Mex Street Corn Salad with Chili Lime Dressing?

Latin American 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.

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