Mexican Street Corn Avocado

This Mexican Street Corn Salad with Avocado brings the best of summer evenings and casual gettogethers into one vibrant dish. Combining fresh grilled corn with creamy avocado and tangy lime, it offers a lively mix of smoky, creamy, and fresh flavors. Perfect as a side to your favorite Mexican dishes, it’s easy to prepare and sure to impress with its balance of texture and zest.

I made this the first time last summer for a casual gettogether, and it disappeared so fast I had to make a double batch. Now it’s a guaranteed request whenever friends come over for tacos.

Ingredients

• Four ears fresh corn kernels: provide that sweet, juicy base and get beautifully smoky when charred
• One and a half tablespoons vegetable oil: helps the corn get perfectly crisp in the pan without burning
• Salt: enhances natural corn sweetness and balances flavors
• One third cup chopped onion: adds crunch and sharpness. If using red onion, rinsing under cold water cuts down the bite
• One third cup fresh cilantro: brings herbaceous brightness that lifts the dish
• One jalapeno pepper minced: adds optional heat and complexity. Remove seeds for less spice
• One clove garlic minced: brings a subtle pungent depth
• Three ounces Cotija cheese crumbled: adds creamy saltiness reminiscent of the original street corn
• Three tablespoons mayonnaise: creates a silky, rich dressing that holds the salad together
• One and a half tablespoons fresh lime juice: divided for tangy balance
• Half teaspoon chili powder: plus extra to taste enhances smoky warmth
• One and a half medium avocados chopped: in small pieces give buttery creaminess and a mellow counterpoint to the spice

Instructions

Sear the corn:

Heat vegetable oil in a large skillet over mediumhigh heat until shimmering. Add the fresh corn kernels and season with salt. Let the corn cook with minimal tossing every two minutes, allowing them to develop a deep char on all sides. This usually takes about six to nine minutes and is critical for that smoky, authentic flavor.

Cool the corn:

Remove the pan from heat and let the corn cool slightly so it doesn’t wilt the delicate avocado or cilantro in the next steps.

Combine all ingredients:

In a medium bowl, add the charred corn along with the chopped avocados, onions, cilantro, minced jalapeno, garlic, crumbled Cotija cheese, mayonnaise, one tablespoon of lime juice, and the chili powder. Toss gently but thoroughly to distribute the ingredients evenly and coat the salad in the creamy dressing.

Adjust and serve:

Taste and add the remaining half tablespoon of lime juice if needed to brighten flavors. Serve immediately with additional chili powder on the side for anyone who wants extra kick.

I love the moment when the first kernels hit the hot pan and start to sizzle, releasing that incredible aroma. This dish always reminds me of sunny summer evenings with family and friends gathered around the grill, sharing food and stories.

Storage Tips

Keep the salad refrigerated in an airtight container if not serving immediately, but try to eat within a day since avocado tends to brown and soften. If you must store longer, toss the salad with extra lime juice before refrigerating to help delay discoloration slightly. This salad does not freeze well because the corn and avocado textures will change too much.

Ingredient Substitutions

Cotija cheese can be swapped for feta in a pinch, though the flavor will be slightly different. Mayonnaise can be replaced with Greek yogurt for a lighter, tangier dressing. If fresh corn is unavailable, thawed frozen corn works, but will lack the fresh charred flavor. Leaving out jalapeno keeps it milder but you can also use a pinch of cayenne or smoked paprika for heat and smokiness.

Serving Suggestions

Serve this salad alongside grilled chicken, carne asada, or shrimp tacos for a bright, creamy contrast. Add it to burrito bowls or tostadas for extra texture and flavor. Pair with chips for a quick refreshing dip alternative. Try topping with a sprinkle of chopped toasted pepitas for added crunch.

Enjoy this vibrant salad immediately for the best texture and flavor. It’s a simple, crowd pleasing side that brings all the favorite elotes flavors to the table.

FAQs About This Recipe

→ How do I achieve the perfect char on the corn?

Heat a skillet on medium-high until shimmering, then cook corn kernels with minimal stirring for 6-9 minutes until charred spots appear, enhancing smoky flavor.

→ Can this salad be prepared in advance?

For best freshness and texture, combine all ingredients just before serving to prevent avocado browning and maintain crisp corn.

→ What cheese works well in this dish?

Cotija cheese is preferred for its salty, crumbly texture. Feta or Parmesan can be used if unavailable.

→ Is jalapeno necessary for the flavor profile?

Jalapeno adds mild heat and herbal brightness but can be omitted or replaced with milder peppers to suit taste preferences.

→ What role does lime juice play here?

Lime juice adds zesty acidity that balances the rich avocado and mayonnaise while brightening the overall flavor.

→ How should leftovers be stored?

Keep refrigerated in an airtight container and consume within a day, as avocado may brown and soften over time.