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Mexican Street Corn Salad with Avocado
5 from 81 votes

Mexican Street Corn Salad with Avocado

This Mexican Street Corn Salad blends charred fresh corn kernels with creamy avocado and crumbled Cotija cheese. The salad is brightened by lime juice and fresh herbs, with a touch of jalapeño heat and chili powder spice. The combination provides a mix of smoky, creamy, and zesty flavors with a pleasant contrast of textures, ideal for a vibrant side or a light dish.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5
Course: Salad
Cuisine: Mexican

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

    Cup of Yum
  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering. 
  2. 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). 
  3. Remove from heat and allow to cool slightly.
  4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.
  5. Serve immediately with more chili powder to taste as desired.
  6. Recipe source: adapted from Serious Eats