Mexican Street Corn Salad with Avocado
Ingredients
- 4 earsfresh corn
), shucked and kernels cut from cob (4 cups
- 1 ½ tbspvegetable oil
- salt
- ⅓ cchopped red or green onion)
(if using red run under water and drain to remove harsh bite
- ⅓ cslightly 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
- 1 ½ mediumavocados peeled
cored and chopped small), (semi-firm but ripe
Directions
- 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
Mexican Street Corn Salad with Avocado
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Ratings & Reviews
Based on 27 ratings
Rating Breakdown
About this Recipe
Craving the vibrant, smoky, and tangy flavors of classic Mexican street corn without the delightful mess? This Mexican Street Corn Salad with Avocado delivers all the deliciousness of elotes in an easy-to-eat salad format, perfect as a side dish for any Mexican feast.
Why This Recipe Works
This recipe ingeniously captures the essence of traditional Mexican street corn, or esquites, by combining fresh corn kernels with creamy mayonnaise, zesty lime, crumbled cotija cheese, and a hint of chili powder. The addition of creamy avocado and a touch of onion transforms it into a hearty, irresistible salad that's less messy and incredibly easy to serve and enjoy. It brings those beloved street food flavors right to your table.
What to Expect
Prepare for a burst of fresh, zesty flavor in every bite. You'll find the sweet, tender crunch of corn perfectly balanced by the rich, buttery texture of ripe avocado and the salty, milky crumble of cotija cheese. A creamy dressing with a bright lime tang ties all the ingredients together, while optional minced jalapeno offers a gentle kick, and chili powder adds warmth. This vibrant salad is a delightful blend of textures and tastes, sure to become a favorite side dish for its fresh profile and satisfying depth.
Customization & Variations
Making this street corn salad your own is simple. If you prefer a milder onion flavor, use green onion or ensure you run chopped red onion under cold water and drain it well to soften its bite. For those who love a bit of heat, feel free to include the minced jalapeno pepper; skip it entirely if you prefer a milder salad. You can use either light or regular mayonnaise depending on your preference, and adjust the amount of chili powder to taste for a spicier kick. The amount of avocado can also be adjusted slightly to your liking.
Serving & Context
This versatile Mexican Street Corn Salad with Avocado is the ultimate accompaniment to all your favorite Mexican dishes, from tacos and enchiladas to grilled meats. Serve it chilled as a refreshing side, or as a vibrant topping for a more indulgent meal.