Mexican Street Corn Salad with Avocado

Mexican Street Corn Salad with Avocado

Ingredients

  • 4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups) (Or frozen corn)
  • 1 1/2 Tbsp vegetable oil
  • Salt to your taste
  • 1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
  • 1/3 cup slightly packed cilantro leaves, chopped
  • 1 jalapeno pepper, stemmed, seeded and minced
  • 1 clove garlic, 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

Directions

  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.
  2. 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.
  3. Top with remaining Cotija and additional chili powder to taste.