Mexican Street Corn Salad with Avocado
All the flavors of the classic Mexican street corn (elotes) but in salad form with the addition of avocado and onion. Less messy and easier to eat. Perfect side to all your favorite Mexican food!
ears fresh corn,
shucked and kernels cut from cob (4 cups)
chopped red or green onion
(if using red run under water and drain to remove harsh bite)
slightly packed cilantro leaves,
stemmed, seeded and minced (optional)
(light or regular)
fresh lime juice,
then more to taste
(semi-firm but ripe) peeled, cored and chopped small
Heat vegetable oil in a large skillet over medium-high heat 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 - 9 minutes total).
Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.
Serve immediately with more chili powder to taste as desired.
Recipe source: adapted from
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