Description
A quick and flavorful Mexican street corn salad made with roasted corn, lime juice, creamy mayonnaise, fresh cilantro, cotija cheese, and avocado.
Ingredients
Scale
- 2 (15.25 ounce) cans fire roasted corn, drained
- 1/2 jalapeno seeded and diced
- 3 tablespoons mayonnaise
- 1 clove garlic minced or 1 teaspoon garlic paste
- 2 green onions sliced
- 1/2 cup cilantro chopped
- 2 tablespoons lime juice
- 2 tablespoons cotija cheese
- 1/8 teaspoon chili powder
- 1 avocado diced
Instructions
- Drain the corn thoroughly.
- Place corn and jalapeno in a skillet and cook until warm if using fire roasted corn.
- If using regular canned corn, add butter to a skillet and cook corn on high heat until slightly charred.
- Add jalapeno and cook for 2 minutes while stirring.
- Remove skillet from heat and transfer corn mixture to a bowl.
- Add mayonnaise, garlic, green onions, cilantro, lime juice, cotija cheese, chili powder, and avocado.
- Gently fold ingredients until evenly combined.
- Serve warm or chilled.
Notes
- If fire roasted corn is unavailable, use canned corn and char it in a skillet with butter.
- Add avocado just before serving for the best color and texture.
- Serve within 24 hours for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg