Warm Mexican Street Corn Salad with Cotija and Chili Powder
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 (vegetarian) ready in about 22 minutes pairs (about 5 ears) 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.
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
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.
Frequently asked questions
How long does Warm Mexican Street Corn Salad with Cotija and Chili Powder take to make?
Total time is about 22 minutes (10 min prep + 12 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 Warm Mexican Street Corn Salad with Cotija and Chili Powder?
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 Warm Mexican Street Corn Salad with Cotija and Chili Powder?
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 Warm Mexican Street Corn Salad with Cotija and Chili Powder 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 Warm Mexican Street Corn Salad with Cotija and Chili Powder 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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