Mexican Street Corn Salad with Avocado Recipe

Mexican Street Corn Salad with Avocado Recipe

How To Make How To Make Mexican Street Corn Salad with Avocado

This incredible Mexican-Inspired corn salad is the perfect side dish with an elegant twist. A sweet and savory salad boosted with the delicious avocado.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes

Serves:

Ingredients

  • 4earsfresh cornshucked and kernels cut from cob
  • tbspvegetable oil
  • salt
  • cupred onionor green onion (if using red run under water and drain to remove harsh bite), chopped
  • cupcilantro leaveschopped
  • 1jalapeno pepperstemmed, seeded and minced (optional)
  • 1clovegarlicminced
  • 3ozCotija cheesefinely crumbled
  • 3tbspmayonnaiselight or regular
  • tbspfresh lime juicedivided
  • ½tspchili powderthen more to taste
  • avocadosmedium, semi-firm but ripe, peeled, cored and chopped small

Instructions

  1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.

  2. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 to 9 minutes total).

  3. Remove from heat and allow to cool slightly.

  4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.

  5. Serve immediately with more chili powder to taste as desired.

Nutrition

  • Calories: 835.30kcal
  • Fat: 64.96g
  • Saturated Fat: 14.52g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 30.97g
  • Polyunsaturated Fat: 16.11g
  • Carbohydrates: 57.54g
  • Fiber: 15.22g
  • Sugar: 15.47g
  • Protein: 18.84g
  • Cholesterol: 50.97mg
  • Sodium: 1115.04mg
  • Calcium: 377.89mg
  • Potassium: 1438.04mg
  • Iron: 2.17mg
  • Vitamin A: 149.30µg
  • Vitamin C: 43.88mg
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