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



  • 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


  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.


  • 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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