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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!
Simple to make and super easy to prepare, this delicious Mexican street corn salad is perfect for BBQs, picnics, parties, lunch, and dinner. If you’re looking for a fresh summer recipe this corn salad recipe is ready in as little as ten minutes, then you’re going to love this recipe!
The sweetness of the corn is rounded out with the savoriness and heat from the Cotija cheese and jalapeño. This elote corn salad recipe is certainly a crowd pleaser and will have everyone begging for more– it’s the perfect side dish or appetizer for all occasions.
Table of Contents
Why You Will Love This corn Salad
- Quick & Easy: In just about 15 minutes, you will have a delicious and well-rounded salad prepared in no time! This recipe is great for whenever you’re wanting something minimal and stress-free.
- Flavorful: This corn salad recipe is filled with bright citrus flavors thanks to lime juice, chili powder, and avocados. The Cotija cheese is sprinkled throughout the salad and creates the perfect combination.
- Healthy: Made with nutrient-dense foods such as corn, avocado, garlic, and Cotija cheese, this simple salad recipe is naturally gluten-free and vegetarian and great for anyone looking for a light meal.
ingredients you will need
For this Mexican street corn salad recipe, you will need the full ingredients. Scroll further down below for the full measurements
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
lime, light
chili powder
avocados, semi-firm
how to make this mexican street corn salad at home from scratch
- 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!
Recipe Notes and Tips
- 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
what food goes with mexican corn salad?
- You can serve this elote salad with 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 the 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
Other corn Recipes To Try
- Mexican Pasta Salad
- Healthy Mexican Street Corn
- Salmon Tacos
- Summer Corn Chowder
- One-Pot Cheesy Creamed Corn
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Mexican Street Corn Salad
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
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!