Mexican Street Corn Salad with Avocado


  • 4 medium ears fresh corn
  • 1 1/2 Tbsp vegetable oil
  • 1/3 cup chopped red onion
  • 1/3 cup chopped cilantro
  • 1 1/2 avocados
  • 1 garlic clove, minced
  • 3 oz cotija cheese, crumbled
  • 1/2 tsp chili powder
  • 1 jalapeno, seeded and minced (optional)
  • 3 Tbsp mayonnaise
  • 1 1/2 Tbsp lime juice
  • Salt


  1. First you’ll start out by cutting the corn kernals from the cobs.
  2. Heat oil in a large non-stick skillet over medium-high heat. Add corn, season lightly with salt and cook, stirring about every 2 minutes, until golden brown.
  3. Add the corn to a salad bowl along with avocado, red onion, cotija, cilantro, mayonnaise, jalapeno, lime juice, garlic, and chili powder.
  4. Gently toss it all together then serve right away.

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