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Mexican Street Corn Salad with Avocado

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

Scale
  • 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

  1. Heat vegetable oil in a skillet over medium-high heat until shimmering.
  2. Add corn and season with salt; cook while tossing occasionally until well charred (6-9 minutes).
  3. Remove from heat and let cool slightly.
  4. In a bowl, combine cooled corn with avocado, onion, cilantro, jalapeño (optional), garlic, Cotija cheese, mayonnaise, lime juice, and chili powder; toss gently.
  5. Serve immediately and enjoy.
  • Author: Jennifer
  • 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.

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