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Mexican Street Corn Salad with Avocado

All the flavors of the classic Mexican street corn (elotes) but in salad form with the addition of avocado and onion. Less messy and easier to eat. Perfect side to all your favorite Mexican food!

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

Ingredients

  • 4 ears fresh corn, shucked and kernels cut from cob (4 cups)
  • 1 1/2 Tbsp vegetable oil
  • salt
  • 1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
  • 1/3 cup slightly packed cilantro leaves, chopped
  • 1 jalapeño 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 fresh lime juice, divided
  • 1/2 tsp chili powder, then more to taste
  • 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

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