Vegetarian Mexican Street Corn Salad with Cotija and Lime
A vibrant corn salad bursting with zesty lime, creamy Cotija cheese, and smoky chili powder, ideal as a side or snack. This mexican-inspired vegetarian ready in about 17 minutes pairs (from about 5 ears) fresh corn kernels, olive oil, crumbled cotija cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.
Ingredients
- 4 cups (from about 5 ears) fresh corn kernels
- 2 tbsp olive oil
- 1/2 cup crumbled cotija cheese
- 1 finely chopped jalapeño
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 5-6 minutes until slightly charred and fragrant.
- Step 2: Transfer the corn to a large mixing bowl and let cool for 3 minutes.
- Step 3: Add 1/2 cup crumbled Cotija cheese, 1 finely chopped jalapeño, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the corn.
- Step 4: Toss thoroughly until all ingredients are well combined and the flavors meld. Serve immediately or chilled.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetarian Mexican Street Corn Salad with Cotija and Lime take to make?
Total time is about 17 minutes (10 min prep + 7 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 Vegetarian Mexican 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 olive oil from drying out.
Can I substitute ingredients in Vegetarian Mexican 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 Vegetarian Mexican 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.
What goes well with Vegetarian Mexican Street Corn Salad with Cotija and Lime?
Mexican vegetarian 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.
