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