This Mexican Street Corn Salad with Avocado is ideal for casual entertaining and outdoor get-togethers. Serve it cold, warm, or at room temperature.
Heat the oil in a large skillet over medium-high heat.
Add the corn and let it cook, stirring occasionally until charred (about 8/10 minutes). Remove from heat and allow to cool slightly.
While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper.
Pour half tablespoon of lime juice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients.
Pour the dressing and gently toss to combine.
Top with extra Cotija and serve either warm or cold.
If you can’t find Cotija, feta would be a great alternative.
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