Mexican Street Corn Avocado (Printer-Friendly)
Smoky charred corn blended with creamy avocado, lime, and herbs for a fresh, vibrant side dish.
# What You’ll Need:
→ Vegetables
01 -
4 ears fresh corn kernels (approximately 2 cups)
02 -
1/3 cup finely chopped onion
03 -
1/3 cup fresh cilantro, chopped
04 -
1 jalapeno pepper, minced (seeds removed for less heat)
05 -
1 clove garlic, minced
06 -
1½ medium avocados, chopped
→ Dairy
07 -
3 ounces Cotija cheese, crumbled
→ Condiments & Seasonings
08 -
1½ tablespoons vegetable oil
09 -
Salt, to taste
10 -
3 tablespoons mayonnaise
11 -
1½ tablespoons fresh lime juice, divided
12 -
½ teaspoon chili powder, plus extra for serving
# Steps to Follow:
01 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add fresh corn kernels and season with salt. Let cook undisturbed, stirring every two minutes, until kernels develop a deep char, about 6 to 9 minutes.
02 -
Remove skillet from heat and allow corn to cool slightly to prevent wilting of avocado and cilantro when mixed.
03 -
In a medium bowl, gently toss the charred corn with chopped avocado, onion, cilantro, minced jalapeno, garlic, crumbled Cotija cheese, mayonnaise, 1 tablespoon lime juice, and chili powder until evenly coated.
04 -
Taste and add the remaining ½ tablespoon lime juice if desired to brighten flavors. Serve immediately with extra chili powder available for added heat.
# Helpful Hints:
01 -
For best texture and flavor, serve immediately after mixing to preserve freshness of avocado and sharpness of other ingredients.
02 -
Rinsing red onion under cold water reduces pungency if preferred.
03 -
Salty, crumbly Cotija cheese is essential for authentic flavor; can be substituted with feta if unavailable.
04 -
This salad does not freeze well; refrigerate in an airtight container and consume within one day.