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Mexican Street Corn Salad with Avocado

Zesty Mexican Street Corn Salad with Avocado Magic

This Mexican Street Corn Salad with Avocado is bursting with flavor, perfect for busy nights or summer barbecues.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 ears Corn Use fresh corn or frozen sweet corn, thawed and patted dry for optimal charring.
  • 2 tablespoons Neutral Oil Opt for avocado or canola oil.
  • 1 teaspoon Salt Enhances the natural sweetness of the corn.
  • 1 medium Red Onion Finely diced and rinsed to soften its sharpness.
  • 1/2 cup Cilantro Roughly chopped leaves.
  • 1 medium Jalapeno Minced, seeds removed for milder taste.
  • 2 cloves Garlic Freshly minced.
  • 1 cup Cotija Cheese Crumbled; feta cheese is a great substitute.
  • 1/2 cup Mayonnaise Acts as the base for the dressing.
  • 2 tablespoons Lime Juice Adjust to taste.
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Mexican Oregano
  • 2 medium Avocados Cubed right before serving.
For the Dressing
  • 1/2 cup Mayonnaise Can substitute with Greek yogurt.
  • 2 tablespoons Lime Juice Adjust to taste.
  • 1 teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Mexican Oregano Enhances flavor.

Equipment

  • large skillet
  • mixing bowl
  • Small Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Begin by preparing your ingredients. Dice the red onion finely and rinse it under cold water. Mince the garlic and jalapeno, removing the seeds. Chop the cilantro.
  2. In a small bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and dried Mexican oregano until smooth.
  3. Heat a large skillet over medium-high heat. Add a drizzle of neutral oil and the corn with a pinch of salt. Char for about 6-9 minutes.
  4. Once the corn has cooled, transfer it to a large mixing bowl. Add red onion, cilantro, jalapeno, garlic, and cotija cheese. Mix gently.
  5. Cover the bowl and let the salad sit for 5-10 minutes at room temperature.
  6. Fold in the cubed avocado gently just before serving.
  7. Serve the salad immediately, either warm or at room temperature.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 300mgPotassium: 350mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Store the salad in an airtight container for up to 2 days. Add avocado just before serving for freshness.

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