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This flavorful Mexican Street Corn Salad with avocado is packed with fresh ingredients such as corn, garlic, bright cilantro, and red onion, and it’s a perfect side dish recipe for all occasions!
The first time my kids tried Street Corn salad was at a Mexican restaurant. Ever since they have asked me to make it for them all the time. It is perfect for BBQs, picnics, parties, lunch, and dinner. If you’re looking for a fresh summer recipe this Mexican Street corn salad recipe would be a perfect choice and can be ready in as little as ten minutes.
The sweetness of the corn is rounded out with the savoriness and heat from the Cotija cheese and jalapeño.
Ingredients you will need
- corn, either corn kernels or shucked and cut from the cob will work
- salt and pepper, Kosher
- cilantro, freshly chopped
- jalapeño stemmed, seeded, and minced
- onion, diced red onion
- garlic, freshly minced
- cheese, Cotija cheese, or another type of crumbly cheese
- mayonnaise- use lite
- lime
- chili powder
- avocados, semi-firm
How to make it
- Cook the corn: In a large heavy-bottomed skillet, heat the oil. Add the corn and stir fry until golden brown. Season with salt and pepper and transfer to a bowl.
- Mix ingredients: Next, add in the remaining ingredients and mix together. Enjoy!
My Pro Tip
Recipe Tip
- Store the leftovers in the refrigerator for up to three days. Do not freeze.
- Serve either warm or cold.
- Sometimes I like to add about 2 tablespoons of Greek Yogurt or Sour cream.
- Any crumbly cheese will work. It’s best to use Cotija cheese
- Use light mayo instead of full-fat mayo
- Grapeseed or olive oil will also work for this corn salad recipe.
- You can make this salad without avocados
- Use fresh corn off the cob for a fresh taste
- Also known as esquites, or elotes, serve them in individual cups with spoons or tortilla chips, or as a side dish
What you can serve with it
- You can serve this elote salad with this Mexican Chipotle Chicken Pasta Salad.
- Also, you can serve this recipe with a Mexican shrimp cocktail.
- Serve this salad with Mexican chicken soup.
- Pair it with stuffed sweet potatoes.
- Any grilled chicken like Grilled Chicken Kafta, grilled lemon garlic chicken, grilled cilantro lime chicken.
Frequently Asked Questions
The two are different. Queso fresco is a softer more dull cheese and Cotija cheese is aged longer with a richer flavor.
Elotes are when the whole cobs of corn are grilled and esquites are corn kernels served in individual cups with spoons.
Cotija cheese is not the type of cheese that melts. It is very soft and crumbly making it perfect for sprinkling finished dishes such as tacos, tostadas, street corn salad, enchiladas, or nachos.
More side dish recipes
- Tomato Mozzarella Salad
- Parmesan Oven-Roasted Cauliflower
- Creamy Cucumber Salad
- Watermelon Feta Salad
- Greek Chickpea Salad
- Tuna Macaroni Salad
Thanks for stopping by. If you try any of my recipes, I would greatly appreciate you taking the time to comment and rate it!
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Mexican Street Corn Salad
Video
Ingredients
- 4 cups corn kernels, or 4 ears fresh corn, shucked and kernels cut from cob
- 1 ½ tablespoon avocado oil
- Kosher salt and pepper, to taste
- ½ cup cilantro leaves, packed, chopped
- 1 jalapeño , stemmed, seeded and minced
- 1 red onion, diced
- 1 garlic clove
- 3 ounces Cotija cheese, or any other crumbly cheese, crumbled
- 3 tablespoons light mayonnaise
- 1 lime, juice of
- ½ teaspoon chili powder, or more to taste
- 1 -2 avocados, semi-firm, chopped
Optional Add on
- 2 tablespoons Sour Cream or Greek Yogurt
Instructions
- First, heat the oil in a large heavy-bottom pan over high heat. Add corn and stir fry for five to seven minutes, or until golden-brown. Season with salt and pepper, then transfer to a bowl.
- Add in the remaining ingredients and toss to combine.
- Keep refrigerated for up to 3 days. Enjoy!
Notes
- Store the leftovers in the refrigerator for up to three days. Do not freeze.
- Serve either warm or cold.
- Any crumbly cheese will work. It’s best to use Cotija cheese
- Use light mayo instead of full-fat mayo
- Grapeseed or olive oil will also work for this corn salad recipe.
- You can make this Mexican street corn salad without avocados
- Use fresh corn off the cob for a fresh taste
- Also known as esquites, serve them in individual cups with spoons or as a side dish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was super tasty, but had way too much red onion. Next time I will only add half the onion, otherwise the red onion flavor overpowers everything else. But with that change, I think it will be delicious!