Mexican Street Corn Avocado

This Mexican Street Corn Salad with Avocado brings the smoky, tangy, and creamy flavors of classic elotes into a convenient and shareable dish. Fresh corn kernels get charred to boost their natural sweetness and add a smoky depth, while the creamy avocado softens the heat from jalapeno and adds richness. Combined with crisp onion, fresh cilantro, tangy lime, and crumbly Cotija cheese, this salad is a vibrant, fresh side that pairs beautifully with tacos or grilled meats, perfect for summer gatherings or casual dinners.

I first made this at a casual get-together last summer, and it vanished so quickly I had to double the batch. Now it’s a guaranteed request whenever friends come over for tacos.

Ingredients

• Fresh corn kernels: Four ears that provide sweet juiciness and develop smoky notes when charred, look for plump, yellow kernels
• Vegetable oil: One and a half tablespoons to crisp the corn without burning, choose a neutral oil with a high smoke point
• Salt: To enhance the natural sweetness of corn and balance all the flavors
• Onion: One third cup chopped onion adds crunch and sharpness, red onion can be rinsed in cold water to reduce bite
• Fresh cilantro: One third cup for herbal brightness that lifts the taste
• Jalapeno pepper: One minced jalapeno supplies optional spice and complex heat, remove seeds to tame the heat if needed
• Garlic: One clove minced brings subtle pungency that deepens flavor layers
• Cotija cheese: Three ounces crumbled for creamy saltiness reminiscent of street food, seek crumbly texture rather than hard blocks
• Mayonnaise: Three tablespoons creates a rich, silky dressing that binds the ingredients
• Fresh lime juice: One and a half tablespoons divided to balance creaminess with zesty acidity
• Chili powder: Half teaspoon plus extra to taste enhances warmth and smoke
• Avocados: One and a half medium avocados chopped small for buttery creaminess and mellow heat counterpoint, ripe but firm avocados are best

Instructions

Sear the corn:

Heat vegetable oil in a large skillet over medium—high heat until shimmering. Add fresh corn kernels and sprinkle with salt. Let the corn cook undisturbed for about two minutes to develop char, then gently toss every two minutes. Continue this process for six to nine minutes total until kernels have deep, dark brown spots. This creates the smoky, caramelized flavor essential to the dish.

Cool the corn:

Remove the skillet from heat and let the corn cool slightly. This step prevents the delicate avocado and herbs from wilting or becoming mushy in the next steps.

Combine all ingredients:

In a medium bowl, add the charred corn along with chopped avocados, onions, cilantro, minced jalapeno, garlic, crumbled Cotija cheese, mayonnaise, one tablespoon of lime juice, and chili powder. Toss gently but thoroughly to mix the flavors evenly and coat everything in the creamy dressing.

Adjust and serve:

Taste the salad and add remaining half tablespoon lime juice if the flavor needs more brightness. Serve immediately with extra chili powder on the side for those who want an extra kick.

I always love the moment when the first kernels hit the hot pan and crackle, filling the air with that irresistible aroma. This salad takes me back to warm summer evenings spent with family and friends gathered around the grill, laughing and sharing stories over good food.

Storage Tips

Store leftovers in an airtight container in the refrigerator and try to eat within 24 hours because avocado tends to brown and soften. To slow discoloration, toss the salad with an extra splash of lime juice before storing. Avoid freezing as it changes the texture and appearance drastically.

Ingredient Substitutions

Cotija cheese can be replaced with feta for a similar salty, crumbly texture though the flavor will be slightly different. Mayonnaise may be swapped with Greek yogurt for a lighter, tangier dressing. If fresh corn is unavailable, thawed frozen corn is an option but will lack the fresh charred flavor. Omitting jalapeno makes the salad milder, or use a pinch of cayenne pepper or smoked paprika for heat and smoky complexity.

Serving Suggestions

Serve alongside grilled chicken, carne asada, or shrimp tacos to provide a bright, creamy contrast. Use as a topping for burrito bowls or tostadas for extra texture and flavor. Pair with tortilla chips as a refreshing dip alternative. Try adding toasted pepitas or pumpkin seeds on top for added crunch.

Enjoy this vibrant salad fresh for the best texture and flavor. It pairs beautifully with grilled meats or tacos.

Common Recipe Questions

→ How do I char the corn for the best flavor?

Heat the skillet until hot and cook the fresh corn kernels with minimal stirring to develop a charred, smoky flavor that enhances sweetness.

→ Can I prepare this ahead of time?

For optimal freshness and texture, combine all ingredients shortly before serving to prevent avocado browning and maintain the salad's vibrancy.

→ What cheese is traditionally used here?

Cotija cheese gives a salty, crumbly texture similar to original street corn; feta or Parmesan can serve as alternatives if unavailable.

→ Is jalapeno essential for flavor?

Jalapeno adds mild heat and herbal notes but can be omitted or replaced with milder spices depending on your preference.

→ How does lime juice contribute to the dish?

Lime juice brightens the flavors with zesty acidity, balancing richness from avocado and mayonnaise for a fresh finish.