Mexican Street Corn Salad with Avocado is always a crowd-pleaser! It’s fast and easy to prepare, and has a tasty balance of fresh flavors and textures!


As the weather heats up, we want to spend time outdoors – and that includes dinner time! If you’ve been thinking about leaving your stove off in favor of firing up the grill, you’ll enjoy making Mexican Street Corn Salad all summer long.

As a side or a light meal, this salad features fresh vegetables with a squeeze of citrus and kick of spice. It blends the flavors of smoky roasted corn, creamy avocado, fresh cilantro, zesty red onion, crumbly Cotija cheese, and jalapeño for a fiery kick. The veggies are dressed with a simple combination of cayenne pepper, mayonnaise, and lime juice, bringing out the boldness of the dish.

The recipe can be altered to fit the preferences of you and your guests. For instance, if you can’t find Cotija, then feta, queso fresco, or parmesan are all suitable alternatives. (Cotija has a crumbly texture and a salty taste.) Also, you can adjust the level of spice to your liking – I like a moderate amount, so I used one jalapeño. You can add more or omit the pepper altogether. And for the mayonnaise in the dressing, you can use a light version, or opt for plain Greek yogurt.

MEXICAN STREET CORN SALAD WITH AVOCADO RECIPE
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 cob
  • 2 tablespoons olive oil
  • 1 jalapeno stemmed, seeded and finely chopped
  • 1/2 cup (25 grams) cilantro leaves chopped
  • 1/3 cup diced red onion (1 small onion)
  • 2.5 ounces (70 grams) Cotija cheese finely crumbled plus extra for sprinkling
  • 1 avocado peeled, cored and diced
  • 1/2 tablespoon fresh lime juice

FOR THE DRESSING:

  • 2 1/2 tablespoons mayonnaise (I used light)
  • 1 1/2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • 1/2 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

Recipe Adapted : MEXICAN STREET CORN SALAD WITH AVOCADO @ aseasyasapplepie