Name: The Best Homemade Mexican Street Corn Salad With Avocado
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American-Mexican Fusion
Ingredients: 4 ears of fresh corn, husked; 1 tablespoon olive oil; 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1 jalapeno, seeded and minced; 1 tablespoon lime juice; 1/2 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1 large avocado, diced; Lime wedges for serving

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Why You’ll Love This Recipe

I love this Homemade Mexican Street Corn Salad With Avocado because it brings all the smoky, tangy flavor of elote into a simple bowl. The creamy avocado balances the charred corn and spicy chili, making every bite irresistible. This Homemade Mexican Street Corn Salad With Avocado is my go-to for summer barbecues and taco nights. It is incredibly easy to prepare with just a few fresh ingredients. You will find this Homemade Mexican Street Corn Salad With Avocado is a crowd-pleaser that comes together in under 20 minutes. I have perfected this recipe to be both vibrant and satisfying. For another summer side, try my Grilled Vegetable Skewers. I also love serving it with Black Bean Tacos.

Ingredients

4 ears of fresh corn, husked
1 tablespoon olive oil
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and minced
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1 large avocado, diced
Lime wedges for serving

Directions

Start by grilling the corn. Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and grill for 8 to 10 minutes, turning occasionally, until charred in spots. Let the corn cool slightly, then cut the kernels off the cob. In a large bowl, whisk together the mayonnaise, sour cream, cotija cheese, cilantro, jalapeno, lime juice, chili powder, smoked paprika, and salt. Add the grilled corn and stir to coat evenly. Gently fold in the diced avocado. Taste and adjust seasoning with more salt or lime juice. Serve immediately with lime wedges.

Servings and Timing

This Homemade Mexican Street Corn Salad With Avocado yields about 4 servings as a side dish. The prep time is 10 minutes, and the cook time is 10 minutes, for a total of 20 minutes.

Variations

You can make this Homemade Mexican Street Corn Salad With Avocado vegan by using vegan mayonnaise and sour cream, and omitting the cotija cheese or using a vegan alternative. For extra heat, add a pinch of cayenne pepper or use a serrano pepper instead of jalapeno. If you do not have fresh corn, frozen corn works well; just thaw and pat dry before grilling. For a smoky twist, use chipotle powder in place of chili powder. The avocado can be replaced with diced cucumber for a different texture.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, so press plastic wrap directly onto the surface before sealing. This Homemade Mexican Street Corn Salad With Avocado is best served cold or at room temperature. Do not reheat it, as the avocado will become mushy. If you need to prep ahead, grill the corn and make the dressing separately, then combine with avocado just before serving.

FAQs

Can I use frozen corn for this Homemade Mexican Street Corn Salad With Avocado?

Yes, you can. Thaw the frozen corn, pat it dry, and grill it in a skillet over high heat until charred. The result will be similar to fresh corn.

How do I keep the avocado from turning brown?

To keep the avocado green, fold it in just before serving. The lime juice in the dressing also helps slow browning. If making ahead, store the avocado separately and add it at the last minute.

Is this Homemade Mexican Street Corn Salad With Avocado gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. Always check labels on mayonnaise and sour cream to ensure no gluten additives.

What can I serve with this salad?

This salad pairs beautifully with grilled chicken, fish tacos, or burgers. I also recommend it alongside Mexican Street Corn Chicken for a complete meal.

Can I make this Homemade Mexican Street Corn Salad With Avocado spicy?

Absolutely. Increase the chili powder to 1 teaspoon, add a minced serrano pepper, or stir in a few dashes of hot sauce. Adjust the heat to your preference.

Conclusion

I hope you love this Homemade Mexican Street Corn Salad With Avocado as much as I do. It is a fresh, creamy, and smoky side that elevates any meal. The combination of charred corn and rich avocado is simply perfect. For more about the origins of this dish, check out elote on Wikipedia. You can also learn about avocados here. This Homemade Mexican Street Corn Salad With Avocado is a staple in my kitchen, and I am sure it will become one in yours too.