Mexican Street Corn Salad with Avocado


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.

Mexican Street Corn Salad with Avocado | Cooking Classy

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

5 from 4 votes

Yield: About 5 servings


  • 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


  1. 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.
  2. 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.
  3. Recipe source: adapted from Serious Eats


  • 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

  • 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

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

  • 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

  • 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

  • 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

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

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