Name: Avocado Street Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 6
Ingredients: 4 ears fresh corn, husked (or 3 cups frozen corn, thawed); 2 large ripe avocados, diced into 3/4-inch cubes; 1/2 cup red onion, finely diced; 1 jalapeño pepper, seeded and minced; 1/3 cup fresh cilantro, chopped; 1/2 cup cotija cheese, crumbled (can substitute feta); 3 tablespoons mayonnaise; 2 tablespoons Mexican crema or sour cream; 1 lime, juiced (about 2 tablespoons); 1 teaspoon lime zest; 1/2 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon cayenne pepper (optional, for heat); Salt and freshly ground black pepper to taste

Instructions

Char the corn

If using fresh corn, grill the ears over medium-high heat, turning occasionally until charred in spots, about 8-10 minutes. Alternatively, roast in a 400°F oven for 20 minutes or sauté frozen corn in a dry skillet until charred. Let cool, then cut kernels from cobs.
Prepare the dressing

In a small bowl, whisk together the mayonnaise, Mexican crema, lime juice, lime zest, chili powder, cumin, and cayenne pepper if using. Season with salt and pepper to taste.
Combine vegetables

In a large bowl, combine the corn kernels, diced avocado, red onion, jalapeño, and cilantro. Toss gently to combine without mashing the avocado.
Dress the salad

Pour the dressing over the corn mixture and fold gently to coat all ingredients evenly. Be careful not to overmix to keep the avocado pieces intact.
Add cheese and final touches

Add most of the cotija cheese and gently fold into the salad, reserving some for garnish. Taste and adjust seasoning with salt and pepper if needed.
Serve and garnish

Transfer to a serving dish, sprinkle with the remaining cotija cheese, additional cilantro, and a light dusting of chili powder. Serve immediately or chill for up to 2 hours before serving.

Avocado Street Corn Salad

Ingredients

Instructions

Nutritional Information