Mexican Street Corn Salad with Avocado

Mexican Street Corn Salad with Avocado

from cookingclassy.com
Salad
25 min
5 servings
323 kcal / serving

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!

Ingredients

  • 4 earsfresh corn, (shucked and kernels cut from cob (4 cups))
  • 1 ½ tbspvegetable oil
  • salt
  • ⅓ cupchopped red or green onion ((if using red run under water and drain to remove harsh bite))
  • ⅓ cupslightly packed cilantro leaves, (chopped)
  • 1jalapeno pepper, (stemmed, seeded and minced (optional))
  • 1 clovegarlic, (minced)
  • 3 ozcotija cheese, (finely crumbled)
  • 3 tbspmayonnaise ((light or regular))
  • 1 ½ tbspfresh lime juice, (divided)
  • ½ tspchili powder, (then more to taste )
  • 1 ½ mediumavocados ((semi-firm but ripe) peeled, cored and chopped small)

Directions

  1. 1

    Heat vegetable oil in a large skillet over medium-high heat until shimmering. 

  2. 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. 3

    Remove from heat and allow to cool slightly.

  4. 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. 5

    Serve immediately with more chili powder to taste as desired.

  6. 6

    Recipe source: adapted from Serious Eats