Mexican street corn avocado (Printer-Friendly Version)
Smoky charred corn and creamy avocado blend with fresh herbs and lime for a bright, satisfying side dish.
# Ingredients Needed:
→ Vegetables and Aromatics
01 -
4 ears fresh corn kernels (approximately 2 cups)
02 -
0.75 cup chopped onion
03 -
0.75 cup fresh cilantro leaves
04 -
1 jalapeño pepper, minced, seeds removed for less heat
05 -
1 garlic clove, minced
06 -
1.5 medium avocados, chopped
→ Dairy and Condiments
07 -
3 ounces Cotija cheese, crumbled
08 -
3 tablespoons mayonnaise
→ Seasonings
09 -
1.5 tablespoons fresh lime juice, divided
10 -
0.5 teaspoon chili powder, plus extra to taste
11 -
1.5 tablespoons vegetable oil
12 -
Salt, to taste
# Step-by-Step Directions:
01 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the fresh corn kernels, season with salt, and cook undisturbed, stirring every two minutes to achieve an even char on all sides. Continue for 6 to 9 minutes until kernels develop a deep smoky color.
02 -
Remove the skillet from heat and allow the corn to cool slightly to prevent wilting the avocado and cilantro in the next step.
03 -
In a medium bowl, mix the charred corn with chopped avocados, chopped onion, cilantro, minced jalapeño, garlic, crumbled Cotija cheese, mayonnaise, one tablespoon of lime juice, and chili powder. Gently toss until evenly coated with the dressing.
04 -
Taste the salad and add the remaining half tablespoon of lime juice if needed. Serve immediately with additional chili powder on the side for added heat.
# Helpful Hints:
01 -
For milder onion flavor, rinse chopped onions in cold water before using.
02 -
Best served fresh; refrigerate in an airtight container and consume within one day to prevent avocado discoloration.
03 -
Cotija cheese provides signature salty, crumbly texture; feta is a suitable substitute.