The Best Homemade Mexican Street Corn Salad With Avocado
A creamy, smoky, and tangy salad with charred corn, creamy avocado, and a zesty dressing. Ready in 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American-Mexican Fusion
- Diet: Vegetarian
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
Instructions
- Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil.
- Grill the corn for 8 to 10 minutes, turning occasionally, until charred. Let cool slightly, then cut kernels off the cob.
- In a large bowl, whisk together mayonnaise, sour cream, cotija cheese, cilantro, jalapeno, lime juice, chili powder, smoked paprika, and salt.
- Add the grilled corn and stir to coat. Gently fold in the avocado.
- Serve immediately with lime wedges.
Notes
For a vegan version, use vegan mayonnaise, sour cream, and omit the cotija cheese. The salad is best served fresh.