Mexican Street Corn Salad with Avocado
Try this Mexican Street Corn Salad with Avocado recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 clove garlic minced
- salt
- 1 1/2 tbsp vegetable oil
- 4 ears fresh corn husked and kernels cut from cob (3 1/2 cups)
- 1/3 cup chopped red or green onion (if using red run under
- 1/3 cup slightly packed cilantro leaves chopped
- 1 jalapeno pepper stemmed seeded and minced
- 3 oz cotija cheese finely crumbled
- 3 tbsp mayonnaise (light or regular)
- 1 1/2 tbsp fresh lime juice divided
- 1/2 tsp chili powder then more to taste (i used part ancho chili powder part regular)
- 1 1/2 medium avocados (semi-firm but ripe) peeled cored and chopped small
- Carbohydrate 80.3840468161398 g
- Cholesterol 0 mg
- Fat 8.18158870100826 g
- Fiber 7.91745984394097 g
- Protein 10.2039226112622 g
- Saturated Fat 0.946688530214546 g
- Serving Size 1 1 serving (132g)
- Sodium 39.1157597419574 mg
- Sugar 72.4665869721989 g
- Trans Fat 0.750633018800185 g
- Calories 422 calories
Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 10 minutes total). Remove from heat and allow to cool slightly.Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1/2 Tbsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.Recipe source: adapted from Serious Eats
