Tex-Mex Street Corn Salad with Cotija and Lime
A flavorful salad combining grilled corn kernels tossed with creamy cotija cheese, zesty lime, and smoky chipotle for a vibrant side or snack. This mexican-inspired salads (vegetarian) ready in about 25 minutes pairs ears fresh corn on the cob, husked, cotija cheese, crumbled, 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 220 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 ears fresh corn on the cob, husked
- 1 cup cotija cheese, crumbled
- 1/4 cup mayonnaise
- 2 tbsp lime juice, freshly squeezed
- 1 tsp chipotle chili powder
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat grill or grill pan to medium-high heat. Brush 4 ears of husked corn with 1 tbsp olive oil, then grill for 8-10 minutes, turning occasionally until the kernels are charred in spots.
- Step 2: Let corn cool slightly, then use a sharp knife to carefully cut kernels off the cob into a large mixing bowl.
- Step 3: Add 1/4 cup mayonnaise, 2 tbsp freshly squeezed lime juice, 1 tsp chipotle chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl with corn; mix well to combine.
- Step 4: Fold in 1 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, and 2 sliced green onions.
- Step 5: Taste and adjust seasoning as needed; serve immediately or chilled as a vibrant side dish.
Frequently asked questions
How long does Tex-Mex Street Corn Salad with Cotija and Lime take to make?
Total time is about 25 minutes (15 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 Lime?
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 cotija cheese, crumbled from drying out.
Can I substitute ingredients in Tex-Mex Street Corn Salad with Cotija and Lime?
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 Lime 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 Cotija and Lime 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.
