Categorized:
- Appetizers & Salads
Tagged:
- avocados
- chili powder
- cilantro
- corn
- cotija
- garlic
- green onions
- jalapeno
- lime juice
- mayonnaise
- red onion
- vegetable oil
Mexican Street Corn Salad with Avocado
Ingredients
- 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
Instructions
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total).
- Remove from heat and allow to cool slightly.
- Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.
- Serve immediately with more chili powder to taste as desired.
- Recipe source: adapted from Serious Eats
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