Mexican Street Corn Salad with Avocado

Mexican Street Corn Salad with Avocado is a delightful twist on the classic elotes, transforming all those rich flavors into an easy-to-eat salad. This dish is perfect for picnics, barbecues, or as a vibrant side to your favorite Mexican meals. With its creamy avocado and zesty dressing, it offers a refreshing taste that everyone will love.

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just 25 minutes, making it perfect for weeknight dinners or last-minute gatherings.
• Flavorful: The combination of charred corn, creamy avocado, and tangy lime juice creates a burst of flavor in every bite.
• Versatile: Serve it as a side dish, topping for tacos, or even as a light main dish on its own.
• Healthy Ingredients: Packed with fresh vegetables and healthy fats from avocados, this salad is both nutritious and satisfying.
• Crowd-Pleaser: Its colorful presentation and delicious taste make it an instant hit at any gathering.

Tools and Preparation

Before you start making your Mexican Street Corn Salad with Avocado, it’s essential to gather the necessary tools. Having everything ready will streamline the cooking process.

Essential Tools and Equipment

• Skillet
• Mixing bowl
• Knife
• Cutting board
• Measuring spoons

Importance of Each Tool

• Skillet: A good skillet allows you to achieve the perfect char on the corn, enhancing its flavor.
• Mixing bowl: A large mixing bowl makes combining ingredients easy without any mess.
• Knife: A sharp knife ensures clean cuts when preparing vegetables and coring avocados.
• Cutting board: Protects your countertop while providing a stable surface for chopping.

Ingredients

For the Salad

• 4 ears fresh corn, (shucked and kernels cut from cob (4 cups))
• 1 1/2 Tbsp vegetable oil
• Salt
• 1/3 cup chopped red or green onion, (if using red run under water and drain to remove harsh bite)
• 1/3 cup slightly packed cilantro leaves, (chopped)
• 1 jalapeno pepper, (stemmed, seeded and minced (optional))
• 1 clove garlic, (minced)
• 3 oz Cotija cheese, (finely crumbled)
• 3 Tbsp mayonnaise, (light or regular)
• 1 1/2 Tbsp fresh lime juice, (divided)
• 1/2 tsp chili powder, (then more to taste)
• 1 1/2 medium avocados, (semi-firm but ripe) peeled, cored and chopped small

How to Make Mexican Street Corn Salad with Avocado

Step 1: Heat the Skillet

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Step 2: Char the Corn

• Add corn to the skillet, season with salt to taste, and toss well.
• Let cook while tossing occasionally about every 2 minutes until charred all over (about 6 – 9 minutes total).

Step 3: Cool the Corn

Remove the skillet from heat and allow the corn to cool slightly.

Step 4: Combine Ingredients

In a medium bowl, add charred corn along with:
* Chopped avocados
* Onions
* Cilantro
* Jalapeno
* Garlic
* Cotija cheese
* Mayonnaise
* Lime juice
* Chili powder

Toss gently until well combined.

Step 5: Serve

Serve immediately with more chili powder to taste as desired. Enjoy your flavorful Mexican Street Corn Salad with Avocado!

How to Serve Mexican Street Corn Salad with Avocado

This vibrant Mexican Street Corn Salad with Avocado is a versatile dish that can complement many meals. Whether you’re hosting a barbecue or enjoying a casual dinner, here are some creative ways to serve this salad.

As a Standalone Dish

• This salad shines on its own as a light lunch or snack. Its fresh ingredients make it refreshing and satisfying.

With Grilled Chicken

• Pair the salad with grilled chicken for a complete meal. The smoky flavors of the chicken enhance the salad’s taste.

As a Topping for Tacos

• Use the salad as a topping for tacos. It adds crunch and flavor to your favorite fillings, making every bite delicious.

Alongside Quesadillas

• Serve the salad next to cheesy quesadillas. The creaminess of the avocado balances the richness of melted cheese.

At Summer Picnics

• Bring this salad to summer picnics or potlucks. It’s easy to transport and always a crowd-pleaser.

How to Perfect Mexican Street Corn Salad with Avocado

Creating the perfect Mexican Street Corn Salad with Avocado involves simple techniques that enhance flavor and texture. Here are some tips:

• Use Fresh Ingredients – Fresh corn, ripe avocados, and vibrant herbs will elevate your dish’s taste.
• Char the Corn – Ensure you thoroughly char the corn for that authentic elotes flavor. This adds depth and sweetness.
• Adjust Seasonings – Taste as you go! Adjust lime juice, salt, and chili powder to suit your preference.
• Chill Before Serving – Letting the salad chill in the fridge for 30 minutes allows flavors to meld together beautifully.
• Experiment with Spices – Feel free to add spices like cumin or smoked paprika for additional flavor dimensions.
• Add More Veggies – Incorporate bell peppers or diced tomatoes for extra color and nutrition.

Best Side Dishes for Mexican Street Corn Salad with Avocado

Looking for sides that pair well with Mexican Street Corn Salad with Avocado? Here are some delicious options:

1. Grilled Vegetables – Charred zucchini, bell peppers, and asparagus bring a smoky flavor that complements the freshness of the salad.
2. Black Bean Tacos – These protein-packed tacos provide hearty satisfaction while keeping things plant-based.
3. Mexican Rice – A flavorful side of cilantro-lime rice adds a nice contrast to the creamy salad.
4. Roasted Sweet Potatoes – The natural sweetness of roasted sweet potatoes pairs wonderfully with savory elements in the salad.
5. Guacamole and Chips – Classic guacamole served with tortilla chips makes for an excellent appetizer alongside this refreshing dish.
6. Salsa Verde – A tangy salsa verde offers brightness that enhances both flavors in your meal and brings everything together beautifully.

Common Mistakes to Avoid

When making Mexican Street Corn Salad with Avocado, it’s easy to overlook important details. Here are some common mistakes to avoid for the best results.

• Using undercooked corn: Ensure your corn is well-charred for maximum flavor. Cook until it has a nice golden color.
• Skipping the salt: Salt enhances the sweetness of the corn. Don’t forget to season as you cook the corn!
• Not cooling down the corn: Allowing the corn to cool before mixing with other ingredients prevents the avocado from browning too quickly.
• Over-mixing the salad: Gently toss your ingredients together to keep the avocado intact and create a pleasing texture.
• Forgetting lime juice: Fresh lime juice adds acidity and brightness. Don’t skip this key ingredient for a balanced flavor!

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Best consumed within 2-3 days for optimal freshness.

Freezing Mexican Street Corn Salad with Avocado

• Not recommended to freeze due to avocado texture changes upon thawing.

Reheating Mexican Street Corn Salad with Avocado

• Oven: Preheat oven to 350°F (175°C) and warm in a baking dish covered with foil for about 10 minutes.
• Microwave: Heat in short intervals (30 seconds), stirring in between to ensure even warming.
• Stovetop: Warm gently in a skillet over low heat, stirring frequently.

Frequently Asked Questions

Here are some common questions about making Mexican Street Corn Salad with Avocado.

What is Mexican Street Corn Salad with Avocado?

Mexican Street Corn Salad with Avocado is a vibrant salad that features charred corn, creamy avocado, fresh herbs, and zesty flavors, inspired by traditional elotes.

Can I use frozen corn instead?

Yes, frozen corn can be used. Just ensure it’s thawed and drained well before adding it to the salad.

How can I customize this salad?

You can add diced bell peppers, black beans, or even grilled chicken for added protein and flavor variations.

Is this recipe suitable for meal prep?

Absolutely! This salad holds up well in the fridge, making it great for meal prep or as a side dish throughout the week.

What can I serve with Mexican Street Corn Salad with Avocado?

This salad pairs well with grilled meats, tacos, or as part of a larger spread for gatherings and barbecues.

Final Thoughts

Mexican Street Corn Salad with Avocado offers a delightful combination of flavors and textures that make it an excellent side dish for any meal. Its versatility allows you to customize it according to your taste preferences. Try different herbs or spices to make it your own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Salad with Avocado

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• Author: Saphira
• Total Time: 25 minutes
• Yield: Serves approximately 4 people 1x

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Description

Mexican Street Corn Salad with Avocado is a vibrant, refreshing dish that brings the flavors of classic elotes into a delightful salad. This quick and easy recipe features charred corn mixed with creamy avocado, fresh herbs, and a zesty lime dressing, making it the perfect addition to barbecues, picnics, or as a colorful side for your favorite Mexican meals.

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Ingredients

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• 4 ears fresh corn (4 cups kernels)
• 1 1/2 Tbsp vegetable oil
• Salt to taste
• 1/3 cup chopped red or green onion
• 1/3 cup chopped cilantro leaves
• 1 jalapeno pepper (optional)
• 1 clove garlic (minced)
• 3 Tbsp mayonnaise
• 1 1/2 Tbsp fresh lime juice (divided)
• 1/2 tsp chili powder (plus more to taste)
• 1 1/2 medium avocados (peeled and chopped)

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Instructions

1. Heat vegetable oil in a skillet over medium-high heat until shimmering.
2. Add the corn and season with salt. Cook while tossing occasionally for about 6-9 minutes until charred.
3. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the charred corn with avocados, onions, cilantro, jalapeno, garlic, mayonnaise, lime juice, and chili powder. Toss gently.
5. Serve immediately with additional chili powder if desired.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Side
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: Approximately 1 cup (200g)
• Calories: 350
• Sugar: 4g
• Sodium: 250mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 10g
• Protein: 8g
• Cholesterol: 10mg