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Mexican Corn Salad

Here's how you make Mexican Corn Salad
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  • Servings: 6
  • Prep: 15m
  • Cook: 6-10m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 1/2 cups whole kernel corn (kernels removed from 4 ears fresh corn)
  • 2 tablespoons oil
  • Salt
  • 6 to 8 green onions, (preferably from the white part)
  • 1/3 cup slightly packed cilantro leaves, chopped
  • 1 to 2 jalapeno peppers (seeded, finely chopped)
  • 1 clove garlic, minced
  • 3 ounces Cotija cheese (finely crumbled, or Feta cheese if you can’t find Cotija)
  • 1/4 to 1/3 cup mayonnaise (not the fat-free kind, use light or regular)
  • 2 tablespoons fresh lime juice (divided)
  • 1/2 teaspoon chili powder (then more to taste)
  • 16 ounces avocado (chopped, 2 medium avocados, semi-firm but ripe, peeled, cored)
  • Salt and ground pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Add corn to a medium bowl, then add in green onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1 Tbsp lime juice over diced avocados then add to bowl with corn mixture, add salt and pepper, and gently toss. Top with remaining Cotija and additional chili powder to taste.

We hope you enjoy this recipe!

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