What’s not love the classic vendor style, Mexican take on corn on the cob? It’s creamy, it’s cheesy, it’s perfectly spiced and that charred flavor just takes it over the top. The only slight draw back is that it’s a little messy. That’s where this easy Mexican Street Corn Salad comes in. And when you make it in salad form you can have the bonus of those irresistibly smooth and creamy avocados, which makes for the perfect upgrade on the popular street corn.
I served this up as a side to grilled chicken breasts for dinner (you know how I live on grilled chicken) and I immediately fell in love! It made the perfect summer meal and I loved that it was so much easier to eat, and I couldn’t get over how good the addition of avocado was.
If you can’t find Cotija cheese (which is usually near the chilled Latin foods or specialty cheeses) then feta would be a great alternative. I used half ancho chili powder and half regular chili powder in mine and I loved the dimension the two added together but if you don’t have both you can just stick with the regular stuff. Next time I may even add in a bit chipotle chili powder for a little more kick.
This will quickly become a hit at all your summer cook outs and it is the perfect use for all that fresh summer corn!
- 4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)
- 1 1/2 Tbsp vegetable oil
- 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
- 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 (I used part ancho chili powder part regular)
- 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small
- Heat vegetable oil in a large skillet 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 - 10 minutes total). Remove from heat and allow to cool slightly.
- Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1/2 Tbsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.
- Recipe source: adapted from Serious Eats