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

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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.

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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