Mexican Street Corn Salad with Avocado


Mexican Street Corn Salad with Avocado | Cooking Classy

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 | Cooking ClassyMexican Street Corn Salad with Avocado | Cooking ClassyMexican Street Corn Salad with Avocado | Cooking Classy

Mexican Street Corn Salad with Avocado

Yield: About 5 servings

Mexican Street Corn Salad with Avocado


  • 4 ears fresh corn, husked and kernels cut from cob (3 1/2 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
  • 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


  • Katrina @ Warm Vanilla Sugar: Definitely need to get on this! Loooove the flavour! May 21, 2015 at 11:20am Reply

  • Renee @ Tortillas and Honey: I adore elote! I actually have half a round of cotija cheese that needs using… and this is the perfect recipe for that! This is a beautiful dish. May 21, 2015 at 1:23pm Reply

    • Jaclyn: Thanks for leaving such a nice comment Renee! May 22, 2015 at 3:45pm Reply

  • Averie @ Averie Cooks: I could eat this every day! I love Mexican food and this one is perfect! May 21, 2015 at 3:59pm Reply

    • Jaclyn: I could too! Thanks for the co
      compliment! May 22, 2015 at 12:08am Reply

  • Medha @ Whisk & Shout: Your photos are beyond stunning. Love the flavors in this recipe and the bright colors! Pinning :) May 21, 2015 at 5:52pm Reply

    • Jaclyn: You’re so nice Medha! Thanks! May 22, 2015 at 3:46pm Reply

  • Lillie: I live in South Texas, 5 minutes from the Mexican border. I grew up enjoying Mexican street corn and corn in the cup. This recipe and ingredients are pretty spot on in tasting what Mexican street corn taste like. A substitute for Cotija can also be Queso Fresco. Please don’t substitute either one of those for Parmesan cheese at all. Many people do that in Central/North Texas and it’s wrong, wrong, wrong. Jacklyn is correct, if you have to substitute go with a mild Feta. You can also combine the mayo, chili powder, and lime juice in a small bowl then pour onto the salad and mix, then add avocado chunks. For a super meal add corkscrew pasta, extra mayo, chili powder, and lime to the salad and you just made a Mexican Corn Pasta Salad :)Even though there are countless snack shops that sell Mexican Corn and Corn in the Cup where I live, I can’t wait to make this! May 21, 2015 at 6:34pm Reply

    • Jaclyn: I love the idea of adding pasta too! I hope you love this version! May 22, 2015 at 12:07am Reply

  • Anna: this looks absolutely delicious!!!
    May 22, 2015 at 8:47am Reply

  • Cararta: Sounds delicious. Was looking for a new way to use Avocado.

    Could you use the corn…raw not cooked at all?

    I have a recipe somewhere that just ads raw kernels as an accent in a somewhat different salad and it is great.
    C May 22, 2015 at 9:20am Reply

    • Jaclyn: That’s what I always do, just toss it in uncooked. I love the sweet flavor it has raw. May 22, 2015 at 8:56pm Reply

  • Sarah D: oh my god I want to make this right now. We just moved to Germany (Munich) from Australia and I’m seriously missing my Mexican over the tons of meat and potato they have here! May 22, 2015 at 2:24pm Reply

  • Jennifer: Do we boil and cook the corn first prior to putting it in the pan with oil May 24, 2015 at 6:46am Reply

    • Jaclyn: No just add it in raw then from there it will cook. June 20, 2015 at 10:44pm Reply

  • sara: Gorgeous! This looks amazing! May 30, 2015 at 5:20pm Reply

  • Linda: I have made this salad 3 times in the past week! It is without a doubt going to be my favorite summer salad! Everyone who has tasted it loves it! Thank you so much!! June 2, 2015 at 10:07am Reply

    • Jaclyn: I’m so happy to hear the recipe has been enjoyed Linda! Thanks so much for your review! June 2, 2015 at 2:20pm Reply

  • Agata: Can I ask you, how much is “cup” of something ? Is it like glass – 250 ml? I would like to cook your salad but I am from Poland (Europe) and we have here other measures. :) June 8, 2015 at 1:20pm Reply

  • vivian: This was part of our Fathers’ Day dinner tonight, and it was liked by everyone. I can’t find cotijo cheese here, so I subbed light feta, and it was delicious. The avocado added a lovely creamy note to the chewy corn kernels. Thanks for a wonderful, and inventive recipe. June 21, 2015 at 5:23pm Reply

  • Sharon: Thanks for sharing! Delicious! July 2, 2015 at 6:18pm Reply

    • Jaclyn: You’re welcome! Thanks for leaving a comment! July 2, 2015 at 11:20pm Reply

  • Megan: This looks delicious! Can it be made ahead for a cookout? If so should it be refrigerated because of the cheese? Thanks!! July 4, 2015 at 11:35am Reply

    • Jaclyn: It should be fine to make it a few hours ahead and store it in the fridge. I hope you love it! July 4, 2015 at 2:31pm Reply

  • Kelly: We enjoyed this salad during our 4th of July BBQ – boy was it good!
    I think it was delicious at room temperature.
    Thanks for sharing! July 8, 2015 at 11:07am Reply

  • Lisa: I’ve got 2 big football playing boys and a hungry husband. If I were to double each ingredient in this recipe, would that be ok? July 11, 2015 at 6:56pm Reply

    • Jaclyn: That should be fine it may just take a little longer to char the corn since it will be a big batch. I hope your family loves it! July 11, 2015 at 11:25pm Reply

  • Susana: i made this dish last night and we liked it a lot
    Next time I will try it with less ricotta.
    I also added a bit more lemon juice. July 23, 2015 at 1:41pm Reply

  • Eva: i don’t like the taste of mayo, is there something else I can use to substitute August 2, 2015 at 3:26pm Reply

    • Jaclyn: Plain greek yogurt or softened light cream cheese would probably be good alternatives. August 5, 2015 at 10:30pm Reply

  • apsir: it’s looks nice August 18, 2015 at 2:40am Reply

  • Terri: I made this for a dinner party and eveoryoned! Sooooo good! Next time I am going to try charring whole ears corn on the BBQ, cooling and then cutting get kernels off so the corn is crunchier. Than you! August 21, 2015 at 1:32pm Reply

  • Terri: Oh…..and I used green onions! August 21, 2015 at 1:33pm Reply

  • Jennifer: I made this for a BBQ tonight and I received so many compliments. Will definitely make it again – so yummy!! August 29, 2015 at 9:23pm Reply

    • Jaclyn: I’m glad it was enjoyed Jennifer! Thanks for your comment! August 30, 2015 at 3:19pm Reply

  • Hilary: Can this be served warm or cold? I’d like to serve this at a camping potluck but don’t have a stove. Guess I could try it over the fire ;) September 16, 2015 at 8:17am Reply

  • Sara: Can you use frozen or canned corn until fresh is back in season? February 29, 2016 at 5:06pm Reply

  • Heather: This is absolutely delicious. Thank you so much for sharing this. I’m pretty sure I will only pan fry corn from now on! So delicious and easy! April 22, 2016 at 2:13pm Reply

    • Jaclyn: I’m so glad you enjoyed this recipe Heather, thanks for your feedback! April 25, 2016 at 12:19am Reply

  • Karen: This is a delicious, beautiful, addicting salad! We made it tonight and LOVED it! Thank you for your superb fare! May 29, 2016 at 5:53pm Reply

  • Beth: My husband does not like corn and he ate two servings of this! So great. Thanks for sharing! June 23, 2016 at 12:49pm Reply

    • Jaclyn: So great to hear Beth! June 24, 2016 at 12:55pm Reply

  • Angie: Your Mexican Street Corn Salad with Avocado looks so good! I’ve pinned it and blogged about it (even before I’ve tried it). Can’t wait to try this out. June 24, 2016 at 5:26pm Reply

  • Constance: Will this yummy sounding corn salad fill or mostly fill an 11 X 13 pan? I plan on taking it to a cookout graduation party? June 29, 2016 at 11:33am Reply

  • Susan: Jaclyn, YEAH ! I’ve been looking for this recipe ever since I had some at a catered
    event.I could taste most of the ingredients, but couldn’t quite figure it all out.
    We like to roast corn on the grill. Will that give the same taste/flavor or is pan charred
    better ? In any case EVERYONE LOVED this salad. I will share this recipe !!!!!! July 3, 2016 at 9:08am Reply

  • Jennifer: Is this supposed to be served cold or at room temperature? September 10, 2016 at 9:05am Reply

Add your comment:

Copyright 2016 Cooking Classy
Design by cre8d