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.
Ingredients
Scale
- 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)
Instructions
- Heat vegetable oil in a skillet over medium-high heat until shimmering.
- Add the corn and season with salt. Cook while tossing occasionally for about 6-9 minutes until charred.
- Remove from heat and let cool slightly.
- In a mixing bowl, combine the charred corn with avocados, onions, cilantro, jalapeno, garlic, mayonnaise, lime juice, and chili powder. Toss gently.
- 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