Mexican Street Corn Avocado (Printer-Friendly)
Sweet charred corn combined with creamy avocado, lime, cilantro, and Cotija cheese in a fresh, vibrant salad.
# What You’ll Need:
→ Produce
01 -
4 ears fresh corn kernels (about 3 cups)
02 -
1/3 cup chopped onion
03 -
1/3 cup fresh cilantro, chopped
04 -
1 jalapeño pepper, minced (seeds removed for less heat)
05 -
1 clove garlic, minced
06 -
1 1/2 medium avocados, chopped
→ Dairy
07 -
3 ounces Cotija cheese, crumbled
→ Condiments & Oils
08 -
1 1/2 tablespoons vegetable oil
09 -
3 tablespoons mayonnaise
10 -
1 1/2 tablespoons fresh lime juice, divided
→ Spices & Seasonings
11 -
1/2 teaspoon chili powder, plus extra to taste
12 -
Salt, to taste
# Steps to Make This:
01 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the fresh corn kernels, season with salt, and cook without stirring too often, allowing kernels to char evenly. Continue cooking for 6 to 9 minutes, tossing every 2 minutes until deeply charred.
02 -
Remove the skillet from heat and let the charred corn cool slightly to prevent wilting the avocado and cilantro in the next step.
03 -
In a medium bowl, gently fold together the cooled corn, chopped avocado, onion, cilantro, jalapeño, garlic, crumbled Cotija cheese, mayonnaise, 1 tablespoon lime juice, and chili powder to coat evenly.
04 -
Taste the mixture and add the remaining 1/2 tablespoon lime juice if needed for brightness. Serve immediately, offering additional chili powder on the side for extra heat.
# Additional Notes:
01 -
Rinse red onion under cold water before use to reduce its sharpness if desired.
02 -
Best served fresh as avocado may brown and the texture changes if stored.
03 -
Char corn kernels over medium-high heat to develop maximum smoky flavor without burning.