Warm Mexican Street Corn Salad with Cotija and Chili Powder

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

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 creamy, tangy Mexican street corn salad featuring roasted corn kernels tossed with cotija cheese, chili powder, and fresh lime. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 22 minutes, pairs fresh corn kernels, olive oil, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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: 12 min Serves 4 Mexican cuisine 230 cal/serving

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Ingredients

4 cups (about 5 ears) fresh corn kernels
2 tbsp olive oil
1/4 cup mayonnaise
2 tbsp sour cream
2 tbsp lime juice
1/2 tsp garlic powder
1 tsp chili powder
1/2 cup crumbled cotija cheese
2 tbsp chopped fresh cilantro
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 4 cups fresh corn kernels and cook, stirring occasionally, for 8-10 minutes until corn is lightly charred and golden in spots.
Step 2: In a large bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour cream, 2 tbsp lime juice, 1/2 tsp garlic powder, 1 tsp chili powder, 3/4 tsp salt, and 1/4 tsp black pepper until smooth.
Step 3: Add the warm roasted corn kernels to the bowl and toss to coat evenly with the creamy sauce.
Step 4: Stir in 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro.
Step 5: Serve warm or at room temperature as a flavorful side dish for Cinco de Mayo celebrations.