Toasted Corn and Cotija Cheese Mexican Street Corn Salad

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

A vibrant salad capturing the smoky, tangy flavors of Mexican street corn with toasted kernels, creamy cotija cheese, and fresh herbs. This mexican-inspired cinco de mayo (vegetarian) ready in about 20 minutes pairs fresh corn kernels (about 4 ears), tablespoons vegetable oil, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 3 cups fresh corn kernels (cut from about 4 ears) and cook, stirring occasionally, for 6-8 minutes until kernels are golden brown and slightly charred, with a smoky aroma.
  2. Step 2: In a medium bowl, whisk together 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons fresh lime juice, 1 teaspoon chili powder, and 1/2 teaspoon garlic powder until smooth and creamy.
  3. Step 3: Add the toasted corn to the bowl with the sauce. Stir in 1/2 cup crumbled cotija cheese, 1/4 cup chopped fresh cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently to combine all ingredients evenly.
  4. Step 4: Taste and adjust seasoning with additional lime juice or salt if desired. Serve this salad warm or at room temperature as a festive side dish for Cinco de Mayo celebrations.

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Frequently asked questions

How long does Toasted Corn and Cotija Cheese Mexican Street Corn Salad 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 Toasted Corn and Cotija Cheese Mexican Street Corn Salad?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Toasted Corn and Cotija Cheese Mexican Street Corn Salad?

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 Toasted Corn and Cotija Cheese Mexican Street Corn Salad 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 Toasted Corn and Cotija Cheese Mexican Street Corn Salad 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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