Mexican Street Corn Avocado

This Mexican Street Corn Salad with Avocado brings all the delicious flavors of classic elotes into an easy to eat, less messy salad form. It’s a perfect side dish that pairs beautifully with tacos, grilled meats, or any favorite Mexican dishes. The smoky charred corn combined with creamy avocado and tangy lime makes every bite fresh and vibrant.

I made this the first time last summer for a casual get-together, and it disappeared so fast I had to make a double batch. Now it’s a guaranteed request whenever friends come over for tacos.

Ingredients

• Four ears fresh corn kernels: provide that sweet, juicy base and get beautifully smoky when charred
• One and a half tablespoons vegetable oil: helps the corn get perfectly crisp in the pan without burning
• Salt: enhances natural corn sweetness and balances flavors
• One third cup chopped onion: adds crunch and sharpness. If using red onion, rinsing under cold water cuts down the bite
• One third cup fresh cilantro: herbaceous brightness that lifts the dish
• One jalapeno pepper minced: adds optional heat and complexity. Remove seeds for less spice
• One clove garlic minced: brings a subtle pungent depth
• Three ounces Cotija cheese crumbled: adds creamy saltiness reminiscent of the original street corn
• Three tablespoons mayonnaise: create a silky, rich dressing that holds the salad together
• One and a half tablespoons fresh lime juice: divided for tangy balance
• Half teaspoon chili powder, plus extra to taste: enhances smoky warmth
• One and a half medium avocados, chopped in small pieces: give buttery creaminess and a mellow counterpoint to the spice

Step-by-Step Instructions

Sear the corn:

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the fresh corn kernels and season with salt. Let the corn cook with minimal tossing every two minutes, allowing them to develop a deep char on all sides. This usually takes about six to nine minutes and is critical for that smoky, authentic flavor.

Cool the corn:

Remove the pan from heat and let the corn cool slightly so it doesn’t wilt the delicate avocado or cilantro in the next steps.

Combine all ingredients:

In a medium bowl, add the charred corn along with the chopped avocados, onions, cilantro, minced jalapeno, garlic, crumbled Cotija cheese, mayonnaise, one tablespoon of lime juice, and the chili powder. Toss gently but thoroughly to distribute the ingredients evenly and coat the salad in the creamy dressing.

Adjust and serve:

Taste and add the remaining half tablespoon of lime juice if needed to brighten flavors. Serve immediately with additional chili powder on the side for anyone who wants extra kick.

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I love the moment when the first kernels hit the hot pan and start to sizzle, releasing that incredible aroma. This dish always reminds me of sunny summer evenings with family and friends gathered around the grill, sharing food and stories.

Storage Tips

Keep the salad refrigerated in an airtight container if not serving immediately, but try to eat within a day since avocado tends to brown and soften. If you must store longer, toss the salad with extra lime juice before refrigerating to help delay discoloration slightly. This salad does not freeze well because the corn and avocado textures will change too much.

Ingredient Substitutions

• Cotija cheese can be swapped for feta in a pinch, though the flavor will be slightly different
• Mayonnaise can be replaced with Greek yogurt for a lighter, tangier dressing
• If fresh corn is unavailable, thawed frozen corn works, but will lack the fresh charred flavor
• Leaving out jalapeno keeps it milder but you can also use a pinch of cayenne or smoked paprika for heat and smokiness

Serving Suggestions

• Serve this salad alongside grilled chicken, carne asada, or shrimp tacos for a bright, creamy contrast
• Add it to burrito bowls or tostadas for extra texture and flavor
• Pair with chips for a quick refreshing dip alternative
• Try topping with a sprinkle of chopped toasted pepitas for added crunch

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Cultural Context

Mexican street corn or elotes is a beloved street food treat across Mexico known for richly seasoned grilled corn on the cob often slathered with mayo, cheese, lime, and chili powder. Transforming it into a salad keeps all the signature flavors accessible to share and enjoy without the mess, making it perfect for gatherings and potlucks.

Recipe FAQs

→ How do I char the corn for the best flavor?

Heat a skillet until shimmering and cook the corn kernels, stirring occasionally, until evenly charred in spots. This caramelizes the natural sugars, boosting depth and smokiness.

→ Can I prepare this ahead of time?

For best texture, combine all ingredients just before serving to keep avocado and corn fresh and prevent browning.

→ What cheese is traditionally used here?

Cotija cheese adds a salty, crumbly texture. If unavailable, a dry feta or Parmesan can work as substitutes.

→ Is the jalapeno essential for flavor?

Jalapeno adds a mild heat and herbal note, but you may omit or replace it with milder peppers depending on your spice preference.

→ How does the lime juice contribute to this dish?

Lime juice brightens the salad with acidity, balancing the richness of avocado and mayonnaise while enhancing overall freshness.