Mexican Street Corn Salad
This flavorful Mexican Street Corn Salad with avocado is packed with fresh ingredients such as corn, garlic, bright cilantro, sweet corn, and red oninon, and it's perfect for all occasions!
Servings: 5 servings
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
Serving: 1cup | Calories: 318kcal | Carbohydrates: 34g | Protein: 7g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 506mg | Potassium: 554mg | Fiber: 7g | Sugar: 7g | Vitamin A: 429IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 1mg