Description
A refreshing Mexican Street Corn Salad with sweet corn, creamy dressing, and zesty lime, perfect for summer gatherings.
Ingredients
Scale
- 4 cups of fresh corn kernels (about 4–5 ears of corn, or you can use frozen corn)
- 1 cup of crumbled cotija cheese
- 1/2 cup of mayonnaise
- 2 tablespoons of freshly squeezed lime juice
- 1 teaspoon of chili powder (adjust to taste)
- 1/4 cup of fresh cilantro, chopped
- 1/2 cup of red onion, finely chopped
- 1 large avocado, diced
- Salt and pepper to taste
Instructions
- Prepare the corn by cooking it; shuck and remove kernels from fresh corn or thaw frozen corn.
- Make the dressing by combining mayonnaise, lime juice, chili powder, salt, and pepper in a large mixing bowl.
- Combine the corn kernels, crumbled cotija cheese, chopped cilantro, and finely chopped red onion with the dressing.
- Add the diced avocado just before serving to maintain its texture.
- Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
- Serve immediately or refrigerate for up to an hour before serving.
Notes
- For a vegan version, use vegan mayo and omit the cheese or replace it with a plant-based alternative.
- Store in an airtight container in the refrigerator for up to 3 days.
- Best served cold; reheating is not necessary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
Keywords: Mexican Street Corn Salad, summer salad, corn salad, side dish