Toasted Corn and Cotija Cheese Mexican Street Corn Salad

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 20 minutes, pairs fresh corn kernels (about 4 ears), 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

3 cups fresh corn kernels (about 4 ears)
2 tablespoons vegetable oil
1/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 cup cotija cheese, crumbled
1/4 cup fresh cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
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.
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.