Warm Mexican Street Corn Salad with Cotija and Chili Powder

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

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.

Prep: 10 min Cook: 12 min Serves 4 Mexican cuisine 230 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add the warm roasted corn kernels to the bowl and toss to coat evenly with the creamy sauce.
  4. Step 4: Stir in 1/2 cup crumbled cotija cheese and 2 tbsp chopped fresh cilantro.
  5. Step 5: Serve warm or at room temperature as a flavorful side dish for Cinco de Mayo celebrations.

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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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