Mexican Street Corn Salad with Avocado
User Reviews
5
Mexican Street Corn Salad with Avocado
Description
The Mexican Street Corn Salad with Avocado features corn kernels freshly cut from ears and charred in a skillet, developing smoky, browned spots that deepen flavor. The corn is combined with chopped avocado, cilantro, diced onion (rinsed to reduce sharpness if red), minced jalapeño, and garlic, creating a mix of creamy textures and fresh herbal notes.
Crumbling Cotija cheese adds a salty, tangy element, while mayonnaise brings a creamy binding texture. Lime juice and chili powder add acidity and mild heat, rounding out the flavor profile. Tossing these ingredients while the corn is warm melds their tastes.
This salad is best served soon after assembly to enjoy the contrast of warmth and creamy coolness, and can be sprinkled with extra chili powder to suit taste. It works well as a side dish with grilled meats, tacos, or as a flavorful accompaniment to various meals.
Ingredients
- 4 corn shucked and kernels cut from cob (4 cups, ears, fresh
- 1 1/2 Tbsp vegetable oil
- salt
- 1/3 cup onion if using red run under water and drain to remove harsh bite, chopped; red or green
- 1/3 cup cilantro chopped, slightly packed leaves
- 1 jalapeno pepper stemmed, seeded and minced (optional
- 1 clove garlic minced
- 3 oz cotija cheese finely crumbled
- 3 Tbsp mayonnaise (light or regular)
- 1 1/2 Tbsp lime juice divided, fresh
- 1/2 tsp chili powder then more to taste
- 1 1/2 avocado semi-firm but ripe) peeled, cored and chopped small, medium
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total).
- Remove from heat and allow to cool slightly.
- Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.
- Serve immediately with more chili powder to taste as desired.
- Recipe source: adapted from Serious Eats
User Reviews
Overall Rating
5
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