Mexican Street Corn Avocado (Print Format)
A vibrant Mexican corn salad combining charred corn, avocado, cilantro, and lime for a refreshing side dish.
# Ingredients:
→ Vegetables
01 -
4 ears fresh corn, shucked and kernels cut from cob (approximately 4 cups)
02 -
1/3 cup chopped red or green onion (if using red onion, rinse under water and drain to reduce sharpness)
03 -
1/3 cup slightly packed cilantro leaves, chopped
04 -
1 jalapeno pepper, stemmed, seeded and minced (optional)
05 -
1 clove garlic, minced
06 -
1 1/2 medium avocados, peeled, pitted, and finely chopped
→ Dairy
07 -
3 oz Cotija cheese, finely crumbled
→ Condiments and Spices
08 -
1 1/2 tbsp vegetable oil
09 -
Salt, to taste
10 -
3 tbsp mayonnaise (light or regular)
11 -
1 1/2 tbsp fresh lime juice, divided
12 -
1/2 tsp chili powder, plus additional for seasoning
# Steps:
01 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add corn kernels, season with salt, and cook, stirring occasionally every 2 minutes, until kernels are well charred on all sides, about 6 to 9 minutes. Remove from heat and allow to cool slightly.
02 -
Transfer the charred corn to a medium bowl. Add chopped avocado, onions, cilantro, jalapeno, garlic, Cotija cheese, mayonnaise, 1 tablespoon lime juice, and chili powder. Gently toss to combine all elements evenly.
03 -
Adjust seasoning with additional salt, lime juice, and chili powder to taste. Serve immediately as a fresh side dish.
# Tips:
01 -
To mellow the sharpness of red onion, rinse it under cold water and drain thoroughly before adding to the salad.