Mexican Street Corn Salad with Avocado
Mexican Street Corn Salad with Avocado is a guaranteed crowd-pleaser! It’s incredibly easy to make and bursting with vibrant colors, irresistible flavors, and satisfying textures.
The best part? You can have it ready in just 20 minutes. Whether you prefer it warm or cold, it’s the perfect side dish for any summer picnic or BBQ gathering.
Mexican Street Corn Salad combines the flavors of two popular street foods: elotes and esquites. Elotes features grilled corn on the cob slathered in mayo, Mexican crema, chili powder, and Cotija cheese. Esquites, on the other hand, is off-the-cob corn served in a cup with various toppings.
This salad brings together roasted corn, creamy avocado, fresh cilantro, zesty red onion, crumbly Cotija cheese, and a spicy jalapeño kick. Tossed in a simple dressing of cayenne pepper, mayo, garlic, and lime juice, it’s a refreshing and satisfying side dish or light meal that can be enjoyed any time of the year.
Why I love this recipe
- Bursting with vibrant flavors.
- You can prepare it ahead of time, making it a convenient option for meal prep or for bringing it to potlucks and gatherings.
- Quick and straightforward to make with common ingredients.
- Easily customizable with additional ingredients or toppings to suit your taste preferences or dietary needs.
Serving suggestions
This salad is a perfect addition to outdoor get-togethers and barbecues. It pairs well with a variety of proteins, such as grilled chicken, veggie burgers, or spicy shrimp. You can also use it as a topping for fish tacos or as a filling for quesadillas.
For a complete Mexican feast, don’t forget to include a side of restaurant-style salsa and a refreshing frozen margarita!
Ingredients & easy swaps
Here are some helpful notes about the ingredients for this recipe:
- Corn: during the summer, fresh corn is ideal, but in the off-season, you can use thawed and drained frozen corn or drained canned corn as alternatives.
- Jalapeno: adjust the spiciness by adding more or reducing the amount.
- Cilantro: if you’re not a fan of cilantro, you can substitute it with fresh parsley or basil.
- Red onion: soak the diced onion in cold water to mellow its sharpness.
- Cotija cheese: Cotija is a traditional Mexican cheese with a crumbly texture and a salty taste. If you can’t find it, you can use feta cheese, queso fresco, or grated Parmesan as substitutes.
- Avocado: to prevent browning, squeeze fresh lime juice over the diced avocado or keep it separate until serving time.
- Lime juice can be replaced with lemon juice.
- Cayenne pepper: adjust the amount according to your spice preference. Add more for a bolder kick, or reduce it for a milder flavor.
- Mayonnaise: for a lighter option, use light mayonnaise or plain Greek yogurt. Feel free to adjust the amount according to your preferences. Did you know you can make your own mayonnaise from scratch?
See the recipe card below for a detailed ingredient list and step-by-step instructions.
How to make avocado corn salad
In addition to being delicious, this salad is super easy to prepare, taking about 20 minutes total.
- Start by roasting the corn kernels. If you’re using canned corn, you can skip this step.
- While the corn is cooking, prepare the dressing. In a small bowl, whisk together mayonnaise, lime juice, minced garlic, cayenne pepper, salt, and pepper.
- Once you have cooked and slightly cooled the corn, transfer the kernels to a large bowl and add the other ingredients.
- Pour the dressing over the salad ingredients and gently toss to combine, ensuring all ingredients are coated.
- For an added touch of flavor and presentation, sprinkle some extra cotija cheese on top of the salad.
- Serve the corn salad chilled or at room temperature.
Recipe Variations
- Vegan option: make the salad vegan-friendly by substituting mayonnaise with vegan mayonnaise or plain dairy-free yogurt.
- Protein boost: add grilled chicken, shrimp, crispy bacon, or black beans to increase the protein content and create a more filling meal.
- Grilling: enhance the smoky flavors by grilling the corn on a barbecue instead of using a skillet.
Make-ahead and storage tips
Leftovers: store leftover salad in an airtight container in the refrigerator for 2-3 days. To keep it fresh, it’s best to leave out the avocado and add it separately right before serving.
Make-ahead: Mexican corn salad is an excellent option for meal prep or a delicious work lunch. For optimal taste and texture, add the avocado and cheese just before serving. Additionally, store the dressing separately and dress the salad right before serving to maintain its flavors and textures.
Recipe FAQs
Can I use frozen or canned corn instead of fresh corn?
You can easily substitute fresh corn with either frozen or canned corn in the Mexican Street Corn Salad. Here’s how you can use each option:
Frozen corn: thaw the frozen corn completely before adding it to the salad. You can either leave it in the refrigerator overnight or rinse it under cold water. Be sure to drain it well to remove any excess moisture.
Canned corn: drain the canned corn before adding it to the salad. Keep in mind that canned corn may have a softer texture compared to fresh or frozen corn.
Can I freeze Mexican Corn Salad?
We do not recommend freezing the corn salad, as it can affect the texture and flavor.
Can I make Mexican street corn salad without mayonnaise?
Yes, you can make it without mayonnaise. Use Greek yogurt or sour cream instead.
Can I grill the corn instead of charring it in a skillet?
Absolutely! Grilling the corn will give it a delicious smoky flavor and a slightly different texture compared to charring it in a skillet.
More Mexican-inspired recipes
Have you tried this summer corn salad recipe yet? Share your feedback or variations in the comments below. If you have any questions, feel free to ask – we’re here to help!
How To Make It: Mexican Street Corn Salad with Avocado
Ingredients
For the salad:
- 4 ears fresh corn (about 3 cups) husked and kernels cut from the cob
- 2 tablespoons olive oil
- 1 jalapeno stemmed, seeded and finely chopped
- ½ cup (25 g) cilantro leaves chopped
- ⅓ cup diced red onion (1 small onion)
- 2.5 oz. (70 g) crumbled Cotija cheese plus extra for sprinkling
- 1 avocado peeled, cored and diced
- ½ tablespoon fresh lime juice
For the dressing:
- 2½ tablespoons mayonnaise (I used light)
- 1½ tablespoons fresh lime juice
- 1 clove garlic minced
- ½ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
Char the corn
- Heat the olive oil in a large skillet over medium-high heat.Add the corn and cook, stirring occasionally, until it becomes charred (about 8 to 10 minutes). Remove from heat and let it cool slightly.
Prepare the dressing
- While the corn is cooking, in a small bowl, whisk together the mayonnaise, minced garlic, lime juice, cayenne pepper, salt, and pepper. Set aside.
Assemble the salad
- Pour half a tablespoon of lime juice over the diced avocado to prevent browning. In a large bowl, combine the charred corn, diced avocado, chopped jalapeno, chopped cilantro, diced red onion, and crumbled Cotija cheese.Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is coated evenly.Top the salad with extra crumbled Cotija cheese and serve, either warm or cold.
Notes
- Corn: if fresh corn is not available, you can use thawed frozen corn or canned corn.
- Red onion: soak the diced onion in cold water to mellow its sharpness.
- Cotija cheese: if you can’t find it, you can use feta cheese, queso fresco, or grated Parmesan as substitutes.
- Mayonnaise: for a lighter option, use light mayonnaise or plain Greek yogurt.
- Make the salad vegan-friendly by substituting mayonnaise with vegan mayonnaise or plain dairy-free yogurt.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. To keep it fresh, it’s best to leave out the avocado and add it separately right before serving.
- Make-ahead: for optimal taste and texture, add the avocado and cheese just before serving. Additionally, store the dressing separately and dress the salad right before serving to maintain its flavors and textures.
I’ve made this a few times and it’s always a hit! Thank you for such a wonderful recipe!
Happy to hear that, Sandra! Thank you for the feedback! :)
I made this for dinner to serve with some fish. When I got home my hubby had eaten it all. Forget the fish!
I am teaching a cooking class this fall. I plan to teach this to the kids.
Glad your husband enjoyed it, Amy! :D
I made this for a picnic and it was a big hit. I used 1/2 mayo and 1/2 yogurt for the dressing. Will definately be making this again!
Glad to hear that, Tonya! Thank you for the feedback! :)
This is the best! It’s always a huge hit when I make it for bbq’s. I’ve shared the recipe several times with people after we’ve had it and I make it just as the recipe lists. Except I cheat and buy already roasted corn from the freezer section at Trader Joe’s. Even my friend that doesn’t like anything with mayo in it loves it.
I should have sent this review a long time ago! I keep this recipe bookmarked in my phone. (Just finished making some for tonight!)
Happy to hear that, Ann-Marie! Thank you so much for the feedback! :)
I made this for a potluck cinco de mayo party and it was a hit! Excellent easy recipe! I recommend this for summer BBQ and more. It could be used as a topping for tacos also.
Thank you for the feedback, Lori! So glad everybody loved it :)
I brought this salad to a company luncheon. I doubled the recipe and it was completely gone. I received rave reviews from everyone that ate it. I would definitely recommend this recipe.
So glad to hear that, Vikki! Thank you for the feedback! :)
I love this dish! Roasting corn brings out the flavor like no other way of cooking does.
My mouth is watering. I wish this were in front of me.
This was delicious! I added grape tomatoes cut in half, and forgot the feta!! I also omitted the cayenne, as my kids don’t like too much heat. This was a huge hit, and will definitely be making again and again.
I am so glad to hear that, Kristin! :) Thank you for the feedback!
Absolutely delicious!
I am glad you liked this recipe, Manuela! :)
I made this (with the avocado) for my husband to take to a work party. I substituted sour cream for half of the mayo and put the cilantro on the side (never has there been such a polarizing herb!)-it was a huge hit. Thank you for the great and easy to follow recipe.
Glad to hear that, Barbara! :)
I made this today and added two pinches of cumin to the dressing mix and sprinkled paprika on top of the assembled salad for some added color. Then I tasted it and promptly added it to my go to recipes folder, soooooo good. It was going to be a side salad, but I just ended up having the whole thing for dinner. Thank you so much for sharing!
I am so glad to hear that, Amaya! Thank you for the feedback! :)
I made this tonight for a barbecue and everybody LOVED it. I made the dressing separately and we also used it for burger dressing.
My changes: changed the mayo to a mix of mayo and crema mexicana (sour cream), and added some chili powder.
I am so glad to hear that, Jackie! :)
AMAZING. I made this and everyone was asking for the recipe. We ate it as a dip/pico de gallo type thing with chips as a side to enchiladas, beans and rice. The only thing I changed was I used one can of black beans with 2 cans of corn, instead of all three of corn. I have also doubled the recipe using three cans black beans, three cans corn. I will be making this a lot more!
I am so glad you liked this recipe, Jessica!
I made it on Sunday and added black beans and pasta. It was delicious! :)
I made it with avocado and it was delicious. I put the avocado in the bowl first and poured the lime juice over it to prevent browning and it was just fine. It didn’t get mushy. Some of it was soft but it just added to the creaminess which I loved. It was better the second day and I added a can of black beans to it to extend it. Will definitely make this again. I will probably use Greek yogurt next time for a more tangy flavor but overall amazing!
Thank you for your feedback, Lisa! I want to try a Greek yogurt version soon too. :)