Tex-Mex Street Corn Salad with Cilantro Lime Dressing

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

A vibrant Tex-Mex inspired salad featuring grilled corn, creamy tangy dressing, and fresh cilantro for a refreshing side or light meal. This mexican-inspired salads (vegetarian) ready in about 18 minutes blends (from about 4 ears) fresh corn kernels, mayonnaise, sour cream 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 180 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: 8 min Serves 4 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat. Toss 3 cups fresh corn kernels with 1 tbsp olive oil and grill for 5-6 minutes until slightly charred, stirring occasionally.
  2. Step 2: In a mixing bowl, combine 1/4 cup mayonnaise, 1/4 cup sour cream, 2 tbsp lime juice, 1/4 cup chopped cilantro, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and creamy.
  3. Step 3: Add the grilled corn kernels to the dressing and toss until evenly coated.
  4. Step 4: Fold in 1/3 cup crumbled cotija cheese and adjust seasoning with additional salt or lime juice if desired.
  5. Step 5: Serve chilled or at room temperature as a side dish or light salad.

Frequently asked questions

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

Total time is about 18 minutes (10 min prep + 8 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 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 Street Corn Salad with 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 Street Corn Salad with 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 Street Corn Salad with 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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