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Mexican Street Corn Salad

This colorful and flavorful salad captures the essence of Mexican street corn, perfect for summer gatherings or as a refreshing meal any day of the week.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Dish, Salad, Side Dish
Cuisine: American, Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups corn (fresh, frozen, or canned) Fresh corn should be boiled before use.
  • 1 cup cherry tomatoes, halved
  • 1 whole avocado, diced Add just before serving to prevent browning.
  • ½ cup red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 cup Cotija cheese (or feta if you prefer) Can substitute with feta.
Dressing Ingredients
  • ½ cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder Add extra for flavor if desired.
  • Salt and pepper to taste

Method
 

Preparation
  1. If using fresh corn, boil it for about 5 minutes until tender, then let it cool before slicing off the kernels. For frozen corn, microwave according to package instructions. For canned corn, drain and rinse.
  2. In a large mixing bowl, combine the corn, cherry tomatoes, avocado, red onion, and cilantro.
Dressing
  1. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper.
  2. Pour the dressing over the corn mixture and toss gently.
Serving
  1. Sprinkle the Cotija cheese on top and optionally add more chili powder. Serve chilled or at room temperature.

Notes

For the best flavor, serve the salad chilled. To keep avocado from browning, add it just before serving or splash with lime juice. This salad can also be a stand-alone meal with additions like grilled chicken or shrimp.