Tex-Mex Street Corn Salad with Grilled Corn and Cotija Cheese

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

A vibrant Tex-Mex inspired salad featuring smoky grilled corn, creamy cotija cheese, and a tangy lime dressing, perfect for summer gatherings. This Mexican-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs fresh corn on the cob, cotija cheese, 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill or grill pan over medium-high heat. Grill 4 ears of fresh corn on the cob, turning occasionally, until charred in spots and tender, about 10 minutes. Remove and let cool slightly.
  2. Step 2: Using a sharp knife, cut the grilled corn kernels off the cobs into a large mixing bowl.
  3. Step 3: Add 1/4 cup mayonnaise, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper to the bowl. Stir to combine thoroughly.
  4. Step 4: Fold in 1/2 cup crumbled cotija cheese, 2 tbsp chopped fresh cilantro, and 2 thinly sliced green onions. Mix gently until evenly distributed.
  5. Step 5: Chill the salad for 20 minutes before serving to allow flavors to meld. Serve as a side or topping for tacos.

Frequently asked questions

How long does Tex-Mex Street Corn Salad with Grilled Corn and Cotija Cheese 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 Grilled Corn and Cotija Cheese?

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 fresh corn on the cob from drying out.

Can I substitute ingredients in Tex-Mex Street Corn Salad with Grilled Corn and Cotija Cheese?

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 Grilled Corn and Cotija Cheese 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 Grilled Corn and Cotija Cheese 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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