Name: Mexican Street Corn Salad with Avocado Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 4 ears fresh corn; 1½ tbsp Vegetable Oil; salt; ⅓ cup red onion; ⅓ cup cilantro leaves; 1 jalapeno pepper; 1 clove garlic; 3 oz cotija cheese; 3 tbsp mayonnaise; 1½ tbsp fresh lime juice; ½ tsp chili powder; 1½ avocados

This vibrant and fresh Mexican street corn salad with avocado is a delightful twist on the classic street food. Bursting with flavors from charred corn, creamy avocado, and tangy lime, it’s perfect for a summer gathering or a flavorful side dish.

Photos of Mexican Street Corn Salad with Avocado Recipe

While most ingredients in this recipe are common, you may need to seek out cotija cheese and fresh cilantro leaves. Cotija cheese is a crumbly Mexican cheese that adds a salty flavor, and cilantro leaves provide a fresh, citrusy note. Both can typically be found in the international aisle or produce section of your supermarket.

Ingredients for Mexican Street Corn Salad with Avocado

corn: Sweet and juicy, it forms the base of the salad and should be fresh for the best flavor.

vegetable oil: Used for charring the corn in the skillet, adding a slight richness.

salt: Enhances the overall flavor of the dish.

red onion: Adds a sharp, pungent taste that contrasts nicely with the sweetness of the corn.

cilantro leaves: Fresh and fragrant, they add a citrusy note to the salad.

jalapeno pepper: Brings a bit of heat and spice to the salad.

garlic: Provides a robust, savory flavor that complements the other ingredients.

cotija cheese: A crumbly Mexican cheese that adds a salty, tangy element to the salad.

mayonnaise: Adds creaminess and helps to bind the ingredients together.

lime juice: Adds a fresh, tangy flavor that brightens the dish.

chili powder: Adds a hint of smokiness and spice.

avocados: Creamy and rich, they add a luxurious texture to the salad.

One reader, Florri Ainsworth says:

This Mexican street corn salad with avocado is a flavor explosion! The charred corn, creamy avocado, and zesty lime blend perfectly. The cotija cheese adds a delightful tang. It's a refreshing and satisfying dish that's easy to make. Highly recommend for a quick, delicious meal!

Florri Ainsworth

Key Techniques for Making Mexican Street Corn Salad with Avocado

How to char corn: Heat vegetable oil in a skillet, add corn, season with salt, and cook, tossing occasionally until well charred. How to dice onions: Peel and chop the red onion into small, even pieces. How to chop cilantro: Rinse cilantro leaves and chop them finely. How to handle jalapeno: Remove seeds and finely chop the jalapeno pepper. How to mince garlic: Peel and finely mince the garlic clove. How to crumble cotija cheese: Break the cotija cheese into small, crumbly pieces. How to dice avocados: Cut avocados in half, remove the pit, and dice the flesh into small cubes. How to mix ingredients: Combine all ingredients in a bowl and toss until evenly mixed.

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
1½tbspvegetable oil
salt
⅓cupred onionor green onion (if using red run under water and drain to remove harsh bite), chopped
⅓cupcilantro leaveschopped
1jalapeno pepperstemmed, seeded and minced (optional)
1clovegarlicminced
3ozCotija cheesefinely crumbled
3tbspmayonnaiselight or regular
1½tbspfresh lime juicedivided
½tspchili powderthen more to taste
1½avocadosmedium, semi-firm but ripe, peeled, cored and chopped small

Instructions

Heat vegetable oil in a large skillet over medium-high heat until shimmering.
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).
Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.
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

Expert Tip for Perfecting Mexican Street Corn Salad with Avocado

To achieve the perfect char on the corn, make sure your skillet is hot enough before adding the vegetable oil. Let the corn sit undisturbed for a couple of minutes at a time to develop a nice, even char. This will enhance the smoky flavor and add a delightful texture to your Mexican street corn salad.

Time-Saving Tips for Preparing This Salad Recipe

Prep ingredients ahead: Chop red onion, cilantro leaves, and jalapeno pepper in advance to save time during cooking.

Use frozen corn: Substitute fresh corn with frozen to skip the charring step and reduce cooking time.

Pre-mix dressing: Combine mayonnaise, lime juice, chili powder, and minced garlic beforehand for quick assembly.

Crumbled cotija: Buy pre-crumbled cotija cheese to avoid extra prep work.

Quick avocado prep: Dice avocados just before mixing to prevent browning and save time.

Substitute Ingredients For Mexican Street Corn Salad with Avocado Recipe

fresh corn - Substitute with frozen corn: If fresh corn is not available, frozen corn can be used. Thaw and drain it well before using.
vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor profile and is a healthier option.
red onion - Substitute with yellow onion: Yellow onion can be used if red onion is not available, though it will have a milder flavor.
cilantro leaves - Substitute with parsley: Parsley can be used if you don't like the taste of cilantro, though it will change the flavor slightly.
jalapeno pepper - Substitute with serrano pepper: Serrano pepper can be used for a similar heat level and flavor.
garlic - Substitute with garlic powder: Use garlic powder if fresh garlic is not available. Use about 1/4 teaspoon of garlic powder per clove.
cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor.
mayonnaise - Substitute with Greek yogurt: Greek yogurt can be used for a healthier option with a similar creamy texture.
fresh lime juice - Substitute with lemon juice: Lemon juice can be used if lime juice is not available, though it will have a slightly different flavor.
chili powder - Substitute with paprika: Paprika can be used for a milder flavor, or use cayenne pepper for more heat.
avocados - Substitute with sour cream: Sour cream can be used to add creaminess if avocados are not available, though it will change the flavor.

Creative Ways to Serve Mexican Street Corn Salad

Char the corn perfectly: Ensure the corn is evenly charred to bring out its natural sweetness and add a smoky flavor. This step is crucial for achieving the authentic taste of Mexican street corn.
Dice the avocados precisely: Cut the avocados into uniform, bite-sized pieces. This not only enhances the visual appeal but also ensures a consistent texture throughout the salad.
Finely chop the red onion and cilantro: Mince the red onion and cilantro finely to distribute their flavors evenly. This helps in creating a balanced taste in every bite.
Seed and mince the jalapeno pepper: Remove the seeds from the jalapeno pepper to control the heat level, then mince it finely to ensure it blends seamlessly with the other ingredients.
Grate the cotija cheese: Use a fine grater to shred the cotija cheese. This allows it to melt slightly and mix well with the mayonnaise and lime juice, creating a creamy dressing.
Mix the dressing separately: Combine the mayonnaise, lime juice, and chili powder in a small bowl before adding it to the salad. This ensures the dressing is well-blended and coats the corn and avocados evenly.
Toss gently: When mixing the corn with the other ingredients, toss gently to avoid mashing the avocados. This keeps the salad looking fresh and vibrant.
Plate with precision: Use a ring mold to shape the salad into a neat, compact mound on the plate. This adds a professional touch and makes the dish look more refined.
Garnish with extra cilantro and chili powder: Sprinkle a bit of extra cilantro and chili powder on top for a pop of color and an extra kick of flavor.
Serve immediately: Present the salad as soon as it's prepared to maintain the freshness of the avocados and the crispness of the corn.

Essential Kitchen Tools for Making Mexican Street Corn Salad with Avocado

Large skillet: Used to heat the vegetable oil and char the corn evenly.
Tongs: Handy for tossing the corn in the skillet to ensure it gets charred on all sides.
Medium bowl: For mixing the charred corn with the other ingredients to create the salad.
Chef's knife: Essential for chopping the red onion, cilantro, jalapeno, and garlic.
Cutting board: Provides a safe surface for chopping all the vegetables and herbs.
Measuring spoons: To measure out the vegetable oil, mayonnaise, lime juice, and chili powder accurately.
Measuring cups: Useful for measuring the red onion, cilantro leaves, and cotija cheese.
Mixing spoon: For tossing all the ingredients together in the bowl.
Juicer: Helps to extract fresh lime juice efficiently.
Grater: If you need to grate the cotija cheese, this tool will come in handy.
Serving spoon: To serve the salad immediately after mixing.

Storing and Freezing Leftover Mexican Street Corn Salad

To store leftover mexican street corn salad, transfer it to an airtight container and refrigerate for up to 3-4 days. Keep in mind that the avocado may start to brown slightly due to oxidation, but it will still be safe to eat.
If you want to prepare the salad in advance, you can mix all the ingredients except for the avocado and store the mixture in the refrigerator for up to 2 days. When ready to serve, add the freshly diced avocado and toss gently to combine.
Freezing the mexican street corn salad is not recommended, as the texture of the avocado and other ingredients will change significantly upon thawing, resulting in a mushy and unappetizing dish.
To maintain the best quality and flavor of the salad, consume it within a day or two of preparation, as the avocado and other fresh ingredients are best when enjoyed fresh.
If you have leftover grilled corn without the other ingredients, you can freeze the corn kernels for later use. Allow the corn to cool completely, then remove the kernels from the cob and store them in a freezer-safe bag or container for up to 3 months. Thaw the corn in the refrigerator before using it in the salad or other recipes.

Interesting Trivia About Mexican Street Corn Salad

Mexican street corn salad, also known as esquites, is a popular Mexican street food that typically features grilled corn mixed with mayonnaise, cheese, and spices. Adding avocado to this recipe not only enhances its creamy texture but also introduces healthy fats and additional nutrients.

Is Making Mexican Street Corn Salad at Home Cost-Effective?

This Mexican street corn salad with avocado recipe is quite cost-effective for a household. With fresh corn, avocados, red onion, cilantro, jalapeno pepper, cotija cheese, and basic pantry staples like mayonnaise and lime juice, the ingredients are affordable and accessible. The approximate cost for a household of 4 people is around $12-$15 USD. Overall Verdict: 8/10.

Is This Mexican Street Corn Salad Healthy?

The Mexican street corn salad with avocado recipe is a delicious and flavorful dish that combines fresh ingredients like corn, avocado, cilantro, and lime juice. However, from a nutritional standpoint, there are some aspects of this recipe that could be improved to make it healthier.

On the positive side, this salad contains several nutritious ingredients:

Corn is a good source of fiber, vitamins, and minerals
Avocados provide healthy monounsaturated fats, fiber, and various vitamins and minerals
Cilantro, onion, garlic, and jalapeno offer antioxidants and anti-inflammatory properties

However, there are a few concerns:

The use of mayonnaise adds saturated fat and calories to the dish
Cotija cheese, while delicious, is high in sodium and saturated fat
Cooking the corn in vegetable oil adds extra calories and potentially unhealthy fats

To make this recipe healthier, consider the following suggestions:

Replace the mayonnaise with plain Greek yogurt for a lower-fat, protein-rich alternative
Use a reduced-fat cotija cheese or substitute with a lower-sodium cheese like feta
Grill the corn instead of cooking it in oil to reduce added fats and calories
Add more vegetables to the salad, such as diced bell peppers or cherry tomatoes, to increase the fiber and nutrient content
Use fresh lime juice and chili powder to enhance the flavors without relying on excessive amounts of salt or cheese

By making these adjustments, you can enjoy a healthier version of this tasty Mexican street corn salad while still savoring its vibrant flavors and textures.

Editor's Opinion on This Delightful Mexican-Inspired Salad

This Mexican street corn salad with avocado is a vibrant and flavorful dish. The charred corn adds a smoky depth, while the creamy avocado provides a rich contrast. The cotija cheese and mayonnaise lend a tangy creaminess, balanced by the fresh lime juice and a hint of heat from the jalapeno and chili powder. The cilantro and red onion add a refreshing bite, making this salad a perfect blend of textures and flavors. It's a delightful side dish that can easily become a star at any gathering.

Enhance Your Mexican Street Corn Salad with Avocado Recipe with These Unique Side Dishes:

Grilled Shrimp Skewers: Complement the Mexican Street Corn Salad with Avocado with succulent grilled shrimp skewers. The smoky, charred flavors of the shrimp will harmonize beautifully with the charred corn and creamy avocado.

Black Bean and Mango Salsa: Add a burst of color and flavor with a black bean and mango salsa. The sweetness of the mango and the earthiness of the black beans will provide a delightful contrast to the tangy lime juice and spicy jalapeno in the salad.

Chorizo-Stuffed Poblano Peppers: For a heartier option, serve chorizo-stuffed poblano peppers. The rich, spicy chorizo filling will add a robust depth to your meal, perfectly balancing the fresh and zesty notes of the corn salad.

Watermelon and Feta Salad: Bring a refreshing twist with a watermelon and feta salad. The juicy watermelon and salty feta will create a delightful interplay of flavors, enhancing the creamy cotija cheese and cilantro in the main dish.

Spicy Gazpacho: Cool things down with a chilled spicy gazpacho. This tomato-based soup with a kick of jalapeno will provide a refreshing counterpoint to the warm, charred corn salad, making for a well-rounded and satisfying meal.

Similar Recipes to Try If You Love Mexican Street Corn Salad

Grilled Elote with Spicy Aioli: Transform your summer BBQ with this grilled corn masterpiece. Charred to perfection and slathered in a spicy aioli, this dish is a smoky, creamy delight. Top it off with a sprinkle of cotija cheese and a squeeze of fresh lime for a burst of flavor.

Avocado and Black Bean Salad: Dive into a refreshing and hearty salad that combines creamy avocado, protein-packed black beans, and a medley of fresh vegetables. Tossed in a zesty lime vinaigrette, this dish is perfect for a light lunch or a vibrant side.

Spicy Shrimp Tacos with Mango Salsa: Elevate your taco night with these spicy shrimp tacos. Juicy shrimp are seasoned with a kick of chili powder and paired with a sweet and tangy mango salsa. Wrapped in warm tortillas, each bite is a fiesta of flavors.

Quinoa and Roasted Vegetable Bowl: A wholesome and colorful bowl packed with quinoa and an array of roasted vegetables. Drizzled with a creamy avocado dressing, this dish is as nutritious as it is delicious. Perfect for meal prep or a satisfying dinner.

Chili Lime Grilled Chicken: Juicy chicken breasts marinated in a zesty chili lime sauce and grilled to perfection. Serve with a side of grilled vegetables or a fresh salad for a complete and flavorful meal.

Why trust this Mexican Street Corn Salad with Avocado Recipe:

This Mexican street corn salad with avocado recipe is a must-try for its vibrant flavors and fresh ingredients. The charred corn adds a smoky depth, while the creamy avocado and cotija cheese provide a rich texture. The jalapeno and lime juice give it a zesty kick, making it a perfect balance of flavors. Trust this recipe for its simplicity and the authentic taste of Mexican street food.

Want to share your experience making this Mexican Street Corn Salad with Avocado or have any tips to enhance the recipe? Join the discussion in the Recipe Sharing forum!

FAQ:

How do I know when the corn is properly charred?

You'll know the corn is properly charred when it has a nice, even mix of golden brown and slightly blackened spots. It should take about 6 to 9 minutes, with tossing every couple of minutes.

Can I use frozen or canned corn instead of fresh corn?

Yes, you can use frozen or canned corn if fresh corn isn't available. Just make sure to drain and pat dry canned corn, and thaw and dry frozen corn before charring it in the skillet.

What can I use as a substitute for cotija cheese?

If you can't find cotija cheese, you can use feta cheese as a substitute. It has a similar crumbly texture and salty flavor.

How spicy is this salad with the jalapeno pepper?

The jalapeno adds a mild to moderate heat to the salad. If you're sensitive to spice, you can remove the seeds and ribs from the jalapeno to reduce the heat, or use less of it.

Can I make this salad ahead of time?

It's best to serve this salad immediately for the freshest flavor and texture. However, you can prepare the ingredients ahead of time and mix them together just before serving. If you do this, add the avocado last to prevent it from browning.