Mexican Street Corn Avocado

This Mexican Street Corn Salad with Avocado captures the vibrant flavors of classic elotes in a fresh, easy-to-eat salad form. The combination of smoky charred corn and creamy avocado creates a perfect balance of textures and tastes. With hints of citrus, spice, and tangy cheese, this dish makes an ideal side for any Mexican-inspired meal or a refreshing snack on its own.

I made this for the first time last summer at a casual get-together and it vanished so quickly I had to double the batch. Ever since then, it has become a regular request whenever friends come over for tacos.

Ingredients

• Four ears fresh corn kernels: provide sweet juicy base and develop smoky flavor when charred. Select fresh corn with plump, tender kernels for best results
• One and a half tablespoons vegetable oil: helps the corn crisp up beautifully without burning
• Salt: enhances the natural sweetness of the corn and balances the dish
• One third cup chopped onion: adds crunch and sharpness. Using red onion? Rinse it under cold water to mellow its bite
• One third cup fresh cilantro: brings an herbal brightness that lifts all flavors
• One jalapeno pepper minced: gives optional heat and complexity. Removing seeds will reduce the spice level
• One clove garlic minced: adds subtle pungent depth
• Three ounces Cotija cheese crumbled: introduces creamy saltiness reminiscent of traditional street corn
• Three tablespoons mayonnaise: creates a rich and silky dressing to hold the salad together
• One and a half tablespoons fresh lime juice divided: to provide tangy balance
• Half teaspoon chili powder plus extra to taste: adds warmth and smoky notes
• One and a half medium avocados chopped into small pieces: provide buttery creaminess and mellow contrast to spice

Instructions

Sear the corn:

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the fresh corn kernels and season with salt. Let the corn cook with minimal stirring every two minutes so they develop deep charred spots on all sides. This process takes about six to nine minutes and is essential for that smoky flavor

Cool the corn:

Remove the skillet from heat and allow the corn to cool slightly so it does not wilt the delicate avocado or cilantro added later

Combine all ingredients:

In a medium bowl, add the charred corn with chopped avocados, onions, cilantro, minced jalapeno, garlic, crumbled Cotija cheese, mayonnaise, one tablespoon of lime juice, and chili powder. Toss gently but thoroughly to evenly mix and coat all the ingredients with the creamy dressing

Adjust and serve:

Taste the salad and add the remaining half tablespoon of lime juice if desired to brighten flavors. Serve immediately with extra chili powder on the side for those who want more heat

I always love the moment the fresh corn hits the hot pan and begins to sizzle, releasing an incredible aroma that fills the kitchen. This salad reminds me of long summer evenings spent with family gathered around the grill sharing stories and food.

Storage Tips

Store leftover salad in an airtight container in the refrigerator and eat within 24 hours as avocado will brown and soften quickly. Tossing with extra lime juice before storing can help delay discoloration slightly. Avoid freezing as the textures of corn and avocado degrade too much.

Ingredient Substitutions

Cotija cheese can be replaced with feta for a similar salty tang though it will be creamier and less crumbly. Greek yogurt can stand in for mayonnaise to lighten the dressing and add some tang. If fresh corn is not available, thawed frozen corn works but will lack that fresh charred flavor. For less heat omit the jalapeno or substitute with a pinch of smoked paprika or cayenne for warmth and smokiness.

Serving Suggestions

Pair this salad with grilled chicken, carne asada, or shrimp tacos for a creamy and fresh side. Add as a topping to burrito bowls or tostadas for texture and flavor. Serve with chips as a vibrant alternative to guacamole or salsa. Sprinkle chopped toasted pepitas on top for an extra crunch.

Enjoy this vibrant, creamy salad as a fresh side that brings all the flavors of elotes into every bite. Serve it immediately so the avocado stays bright and creamy.

Common Recipe Questions

→ How do I char corn for best flavor?

Cook fresh corn kernels in a hot skillet with oil, stirring occasionally until evenly charred and smoky to enhance natural sweetness.

→ Can this be prepared ahead of time?

For the freshest texture, combine all ingredients just before serving to keep avocado creamy and corn vibrant.

→ What cheese works best in this dish?

Cotija cheese offers salty, crumbly texture; feta or Parmesan can substitute if needed.

→ Is jalapeno necessary for flavor?

Jalapeno adds mild heat and herbal notes but can be omitted or replaced with milder peppers based on preference.

→ What role does lime juice play here?

Lime juice brightens the dish by balancing creaminess with zesty acidity, enhancing overall freshness.

→ How should leftover salad be stored?

Keep refrigerated in an airtight container and consume within a day to maintain freshness, as avocado may brown.