All the flavors of Mexican Street Corn Salad with Avocado come together in this refreshing dish. It’s perfect for summer barbecues, taco nights, or any occasion that calls for a vibrant side. This salad combines the beloved taste of elotes with creamy avocado and crunchy onion, making it a delightful addition to your meal. Enjoy its unique flavors and ease of preparation, which make it a crowd-pleaser for all ages.
Why You’ll Love This Recipe
- Bursting with Flavor: This salad offers a mix of sweet corn, tangy lime, and creamy avocado that excites your taste buds.
- Quick and Easy: With a total prep and cook time of just 25 minutes, you can whip up this dish in no time.
- Versatile Side Dish: It pairs perfectly with grilled meats, tacos, or can be enjoyed on its own as a light lunch.
- Healthful Ingredients: Packed with fresh vegetables and healthy fats from avocado, this salad is both nutritious and satisfying.
- Less Messy than Elotes: Enjoy all the classic street corn flavors without the hassle of eating off the cob.
Tools and Preparation
To create this delicious Mexican Street Corn Salad with Avocado, you’ll need some essential tools that make cooking easier and more efficient.
Essential Tools and Equipment
- Skillet
- Cutting board
- Knife
- Mixing bowl
- Serving spoon
Importance of Each Tool
- Skillet: A good skillet ensures even cooking for the corn, giving it that perfect charred flavor.
- Cutting board: Provides a safe surface for chopping ingredients like onions and avocados.
- Mixing bowl: Helps combine all ingredients without spilling during preparation.
Ingredients
For the Salad
- 4 ears fresh corn, (shucked and kernels cut from cob (4 cups))
- 1 1/2 Tbsp vegetable oil
- Salt
- 1/3 cup chopped red or green onion, (if using red run under water and drain to remove harsh bite)
- 1/3 cup slightly packed cilantro leaves, (chopped)
- 1 jalapeno pepper, (stemmed, seeded and minced (optional))
- 1 clove garlic, (minced)
- 3 oz Cotija cheese, (finely crumbled)
- 3 Tbsp mayonnaise, (light or regular)
- 1 1/2 Tbsp fresh lime juice, (divided)
- 1/2 tsp chili powder, (then more to taste)
- 1 1/2 medium avocados, (semi-firm but ripe) peeled, cored and chopped small
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Mexican Street Corn Salad with Avocado
Step 1: Heat the Skillet
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Step 2: Char the Corn
Add corn to the skillet. Season with salt to taste and toss. Let it cook while tossing only occasionally (about every 2 minutes) until corn is well charred all over. This should take about 6 – 9 minutes total.
Step 3: Cool the Corn
Remove the skillet from heat and allow the corn to cool slightly.
Step 4: Combine Ingredients
In a medium bowl, add the cooled corn along with avocados, onions, cilantro, jalapeno (if using), garlic, Cotija cheese, mayonnaise, lime juice, and chili powder. Toss everything gently to combine.
Step 5: Serve Immediately
Serve your Mexican Street Corn Salad with Avocado right away. Add more chili powder to taste if desired. Enjoy!
How to Serve Mexican Street Corn Salad with Avocado
This vibrant Mexican Street Corn Salad with Avocado is a delightful dish that can be served in various ways. Its fresh ingredients and bold flavors make it an excellent complement to many meals, whether as a side at a gathering or a light lunch option.
As a Standalone Salad
- Perfect for picnics: This salad is easy to transport, making it an ideal choice for outdoor events.
- Quick lunch option: Enjoy it on its own for a nutritious and filling meal.
With Grilled Meats
- Pair with grilled chicken: The smoky flavor of grilled chicken enhances the freshness of the salad.
- Serve alongside steak: A hearty steak complements the tangy and creamy elements of the salad.
On Tacos or Burritos
- Taco topping: Use this salad as a delicious topping for crispy tacos, adding texture and flavor.
- Burrito filling: Incorporate it into burritos for an extra layer of taste and nutrition.
With Tortilla Chips
- Chip dip alternative: Serve this salad with tortilla chips for a crunchy twist on traditional dips.
- Nacho enhancement: Add it to nachos for a fresh contrast to melted cheese and savory toppings.
How to Perfect Mexican Street Corn Salad with Avocado
Making the perfect Mexican Street Corn Salad with Avocado involves attention to detail. Here are some tips to elevate your dish:
- Use fresh corn: Fresh kernels provide the best flavor and texture compared to canned corn.
- Adjust spice levels: Modify the amount of jalapeno and chili powder based on your heat preference.
- Let it chill: Allow the salad to sit in the fridge for 30 minutes before serving for enhanced flavors.
- Opt for ripe avocados: Choose avocados that yield slightly when pressed, ensuring they are perfectly creamy.
- Experiment with herbs: Try adding additional herbs like mint or parsley for a unique twist.
- Serve immediately: To maintain freshness, serve immediately after mixing all ingredients.
Best Side Dishes for Mexican Street Corn Salad with Avocado
This Mexican Street Corn Salad pairs wonderfully with various side dishes. Here are some great options to consider:
- Grilled Shrimp Skewers: Lightly seasoned shrimp grilled to perfection add protein and flavor.
- Black Bean Tacos: These hearty tacos provide a satisfying vegetarian option that complements the salad well.
- Spanish Rice: Fluffy rice cooked with tomatoes and spices adds a comforting element to your meal.
- Quesadillas: Cheesy quesadillas make for an easy finger food that pairs nicely with this salad.
- Guacamole: A classic avocado dip enhances the fresh flavors already present in the salad.
- Cilantro Lime Rice: This refreshing rice dish brings bright citrus notes that work harmoniously with the salad.
Common Mistakes to Avoid
When making Mexican Street Corn Salad with Avocado, it’s easy to make a few common mistakes that can affect the flavor and texture of the dish.
- Overcooking the Corn: When you cook the corn too long, it can become mushy. Aim for a nice char without overcooking; about 6-9 minutes should be perfect.
- Using Ripe Avocados: Choosing avocados that are too soft can lead to a mushy salad. Look for avocados that are semi-firm but ripe for the best texture.
- Skipping the Lime Juice: Lime juice adds essential flavor. Don’t omit it; adjust to taste, using fresh lime for the best results.
- Not Seasoning Properly: A lack of seasoning can make your salad bland. Always taste and adjust salt, lime juice, and chili powder as needed before serving.
- Chopping Ingredients Too Large: If your ingredients are cut too large, they will not mix well. Aim for small, uniform pieces for better distribution of flavors.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for 3 days in the fridge.
- Add extra lime juice before storing to keep avocados from browning.
Freezing Mexican Street Corn Salad with Avocado
- Freezing is not recommended due to the avocado and mayonnaise, which may separate upon thawing.
- If necessary, freeze only the corn mixture without avocados or cheese.
Reheating Mexican Street Corn Salad with Avocado
- Oven: Preheat to 350°F (175°C) and warm in a baking dish covered with foil for about 10-15 minutes until heated through.
- Microwave: Place in a microwave-safe bowl and heat on high in 30-second intervals until warm.
- Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
What is Mexican Street Corn Salad with Avocado?
Mexican Street Corn Salad with Avocado is a vibrant dish made from charred corn, avocado, cheese, and spices—capturing all the flavors of traditional elotes in a convenient salad form.
Can I use frozen corn instead of fresh?
Yes! You can use frozen corn if fresh isn’t available. Just thaw it first and pat dry before cooking for the best results.
How do I make this Mexican Street Corn Salad vegan?
To make it vegan, substitute Cotija cheese with a plant-based cheese and use vegan mayonnaise or omit it entirely while ensuring you adjust seasonings accordingly.
What can I serve with Mexican Street Corn Salad?
This salad pairs well with grilled meats, tacos, or can be enjoyed as a standalone dish. It’s great at barbecues or potlucks!
Final Thoughts
Mexican Street Corn Salad with Avocado is not only delicious but also versatile. You can easily customize it by adding black beans or other vegetables based on your preference. This refreshing salad is perfect for any occasion—be sure to give it a try!
Mexican Street Corn Salad with Avocado
Mexican Street Corn Salad with Avocado is a vibrant and refreshing dish that brings the beloved flavors of elotes into a convenient salad form. Ideal for summer barbecues, taco nights, or casual lunches, this salad features sweet, charred corn combined with creamy avocado and zesty lime. Its delightful crunch from onions and the savory richness from Cotija cheese make it a crowd favorite. With its quick preparation time of just 25 minutes, this recipe is perfect for busy weeknights or as a standout side at gatherings. Enjoy it on its own or pair it with grilled meats, tacos, or chips for a satisfying meal.
- Total Time: 25 minutes
- Yield: Serves 6
Ingredients
- 4 ears fresh corn, kernels cut from cob
- 1.5 medium avocados, chopped
- 3 oz Cotija cheese, crumbled
- 1/3 cup chopped red or green onion
- 3 tbsp mayonnaise
- 1.5 tbsp lime juice
- 1/2 tsp chili powder
Instructions
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Add corn and season with salt; cook while tossing occasionally until well charred (6-9 minutes).
- Remove from heat and let cool slightly.
- In a bowl, combine cooled corn with avocado, onion, cilantro, jalapeño (optional), garlic, Cotija cheese, mayonnaise, lime juice, and chili powder; toss gently.
- Serve immediately and enjoy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg
Keywords: For best flavor, use fresh corn instead of canned. Adjust spice levels by modifying jalapeño and chili powder to your taste. Chill the salad for 30 minutes before serving to enhance flavors.
