Tex-Mex Street Corn Salad with Cotija and Cilantro
A vibrant side dish combining charred corn, creamy Cotija cheese, and fresh cilantro for a fresh take on Mexican street corn. This mexican-inspired salads ready in about 20 minutes pairs (about 4 ears) fresh corn kernels, olive oil, mayonnaise into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 210 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 cups (about 4 ears) fresh corn kernels
- 1 tbsp olive oil
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 1, minced garlic clove
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup, crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 2, thinly sliced green onions
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 6-8 minutes until corn is lightly charred and fragrant.
- Step 2: In a medium bowl, whisk together 1/4 cup mayonnaise, 2 tbsp lime juice, 1 minced garlic clove, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
- Step 3: Add the charred corn to the bowl with the dressing and toss to coat evenly.
- Step 4: Fold in 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and 2 thinly sliced green onions.
- Step 5: Serve immediately or chill for 30 minutes to meld flavors, garnishing with extra cotija and cilantro if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Street Corn Salad with Cotija and Cilantro take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Street Corn Salad with Cotija and Cilantro?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Tex-Mex Street Corn Salad with Cotija and Cilantro?
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 Cotija and Cilantro 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 Cotija and Cilantro?
Mexican 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.
