Mexican Street Corn Avocado

This Mexican Street Corn Salad with Avocado brings the smoky char of fresh corn together with creamy avocado and zesty lime for a refreshing but hearty side. It captures the fun of classic street corn in an easy to eat salad form that pairs wonderfully with tacos, grilled meats, or just about any Mexican dish. The blend of smoky, spicy, creamy, and bright flavors makes it a guaranteed crowd pleaser any time you want a vibrant dish without fuss.

I first made this at a casual summer get together and it vanished before I could blink. Now it's always requested when guests come over for Mexican food nights.

Ingredients

• Four ears fresh corn kernels: provide sweet juicy bites that char beautifully to bring smoky depth choose plump, yellow kernels for best flavor
• One and a half tablespoons vegetable oil: helps crisp the corn without burning use a neutral oil with a high smoke point
• Salt: enhances the natural sweetness of corn and balances the flavors throughout
• One third cup chopped onion: adds crunch and sharpness rinsing red onion under cold water mellows the bite if preferred
• One third cup fresh cilantro: offers herbaceous brightness that lifts the salad's flavor
• One jalapeno pepper minced: adds gentle heat and complexity removing seeds reduces spiciness for sensitive palates
• One clove garlic minced: gives subtle pungent depth to round out savory notes
• Three ounces Cotija cheese crumbled: provides creamy saltiness and crumbly texture essential to true elotes flavor
• Three tablespoons mayonnaise: creates a silky, rich dressing that ties the ingredients together
• One and a half tablespoons fresh lime juice divided: adds necessary tang and brightness
• Half teaspoon chili powder with extra to taste: brings smoky warmth balancing the creaminess and freshness
• One and a half medium avocados chopped: add buttery creaminess and mellow out the spice

Instructions

Sear the corn:

Heat vegetable oil in a large skillet over medium high heat until shimmering. Add the fresh corn kernels and sprinkle with salt. Let the kernels cook mostly undisturbed, stirring very gently every two minutes, to develop an even, deep char all over. This process takes about six to nine minutes and builds the irresistible smoky flavor that defines the dish.

Cool the corn:

Remove the skillet from the heat and allow the corn to cool slightly. This step prevents the heat from wilting the delicate avocado and cilantro in the next steps, helping maintain texture and freshness.

Combine all ingredients:

In a medium bowl, add the charred corn next to the chopped avocados, onions, cilantro, minced jalapeno, garlic, crumbled Cotija cheese, mayonnaise, one tablespoon of lime juice, and chili powder. Toss the salad gently but thoroughly, ensuring all components are evenly distributed and coated in the creamy dressing.

Adjust and serve:

Taste the salad and add the remaining half tablespoon of lime juice if you want to brighten the flavors further. Serve the salad immediately and offer extra chili powder on the side for anyone who enjoys a spicier kick.

I always love the sizzle when fresh corn first hits the hot pan. It instantly fills the kitchen with that smoky, sweet aroma that perfectly captures the feeling of warm summer evenings with family and friends gathered around the grill. This dish takes me back to those moments every time.

Storage Tips

Store the salad in an airtight container in the refrigerator if you need to save it for later but aim to eat it within a day since avocado browns and softens quickly. Tossing the salad with a little extra lime juice before refrigerating can slow discoloration a bit. Avoid freezing because the texture of both corn and avocado changes too much when thawed.

Ingredient Substitutions

Cotija cheese can be swapped for feta for a similar salty, crumbly element though the flavor is slightly different. Mayonnaise works great for richness but Greek yogurt can replace it for a tangier, lighter twist. If fresh corn is not available, thawed frozen corn makes an okay substitute but lacks fresh char flavor. Removing the jalapeno keeps the dish mild but you can add heat with cayenne powder or smoked paprika instead for a different spicy note.

Serving Suggestions

Pair this salad with grilled chicken or carne asada tacos for a cool, creamy contrast. Add it to burrito bowls or tostadas for extra texture and flavor layers. Use as a dip alternative served alongside tortilla chips for a quick snack. Try topping with toasted pepitas for a crunchy, nutty finish.

Enjoy this vibrant Mexican street corn salad as a flavorful side that disappears fast. It's perfect for summer gatherings and easy weeknight meals.

Common Questions About Recipes

→ How is the corn prepared for optimal flavor?

Heat oil in a skillet and cook fresh corn kernels over medium-high heat until charred in spots, caramelizing natural sugars and enhancing smokiness.

→ Can this dish be made in advance?

For best texture and freshness, combine ingredients just before serving to prevent avocado browning and maintain bright flavors.

→ What cheese works best in this dish?

Cotija cheese provides a salty, crumbly texture. Feta or Parmesan are good alternatives if Cotija is unavailable.

→ Is the jalapeno necessary for flavor?

Jalapeno adds mild heat and herbal notes, but can be omitted or swapped with milder peppers based on spice preference.

→ What role does lime juice play in this dish?

Lime juice brightens the salad with acidity, balancing richness and enhancing the overall freshness of the flavors.