Mexican Street Corn Salad with Avocado
This Mexican Street Corn Salad with Avocado is ideal for casual entertaining and outdoor get-togethers. Serve it cold, warm, or at room temperature.
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) Cotija cheese finely crumbled 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 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.
Prepare the dressing:
- While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper.
Assemble the salad:
- 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.
Notes
- You may use frozen (thawed) or canned corn
- If you can’t find Cotija, feta would be a great alternative.
Nutrition
Serving: 200g | Calories: 260kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 353mg | Fiber: 2g | Sugar: 6g