Mexican Street Corn Avocado (Printer-Friendly)
Smoky charred corn combined with creamy avocado and zesty lime for a flavorful fresh side.
# What You'll Need:
→ Produce
01 -
4 ears fresh corn, kernels removed
02 -
0.33 cup chopped onion
03 -
0.33 cup fresh cilantro, chopped
04 -
1 jalapeño pepper, minced (seeds removed for less heat)
05 -
1 clove garlic, minced
06 -
1.5 medium avocados, chopped
→ Dairy
07 -
3 oz Cotija cheese, crumbled
→ Pantry
08 -
1.5 tbsp vegetable oil
09 -
3 tbsp mayonnaise
10 -
1.5 tbsp fresh lime juice, divided
11 -
0.5 tsp chili powder, plus more to taste
12 -
Salt, to taste
# Steps to Follow:
01 -
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add corn kernels and season with salt. Cook without stirring too often, letting kernels develop a deep char by tossing every 2 minutes, for about 6 to 9 minutes.
02 -
Remove skillet from heat and allow corn to cool slightly to prevent wilting the avocado and herbs in the next step.
03 -
In a medium bowl, mix charred corn, chopped avocado, onion, cilantro, jalapeño, garlic, Cotija cheese, mayonnaise, 1 tablespoon lime juice, and chili powder. Toss gently but thoroughly to coat evenly.
04 -
Taste and add remaining 0.5 tablespoon lime juice as needed for brightness. Serve immediately with extra chili powder on the side for additional spice.
# Extra Suggestions:
01 -
For softer onion flavor, rinse chopped onion in cold water before use.
02 -
Serve immediately to maintain fresh avocado texture and vibrant flavors.
03 -
Salad does not freeze well due to avocado discoloration and texture changes.