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!
Mexican Street Corn Salad with Avocado
- 4 ears fresh corn , shucked 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 to remove harsh bite)
- 1/3 cup slightly packed cilantro , chopped
- 1 jalapeno pepper , stemmed, seeded and finely chopped
- 3 Tbsp mayonnaise (light or regular)
- 1 clove garlic , minced
- 1 1/2 Tbsp fresh lime juice , divided
- 3 oz Cotija cheese , finely crumbled
- 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and diced small
- 1/2 tsp chili powder , then more to taste (I use part ancho chili powder part regular chili powder)