When the weather starts to warm up, I lose all motivation to cook or eat anything heavy. I’ve slowly been collecting recipes over the last few years for light, delicious things that don’t require a ton of time in a hot kitchen and this Mexican street corn salad with avocado checks all the boxes!
Mexican street corn salad with avocado is the perfect summer dish. It has all of the fresh flavors of summer with the grilled corn and fresh lime. The avocado and cotija cheese make it feel hearty without being too filling.
Typically, Mexican street corn, or elote, is served on the cob and smothered in crema, cheese and spices. It’s so delicious, but it can also be pretty messy. I like that this is easier to prepare, transport to a potluck gathering (You remember these things, right? Maybe we can do them again soon, LOL!), or save for leftovers.
I love to serve this dish as a side with barbecue, or for a side with your favorite Mexican dish. We recently grilled tri tip using the marinade from this recipe for slow cooker tri tip and grilled it on the barbecue for a few hours instead of putting it in the slow cooker, and served the street corn salad on the side. It was the perfect combo for a satisfying meal on a hot summer day!
Speaking from experience, Mexican street corn salad with avocado also works as a main dish. Just grab a spoon and eat it right out of the bowl because it is so dang good!
Traditionally, street corn is smothered in crema, which is similar to crème fraîche. If you can’t get your hands on crema, this combination of sour cream and mayonnaise works just fine. I’ve also used Greek yogurt in place of sour cream and no one was any wiser.
If fresh corn on the cob isn’t available, frozen corn works well too. Just grill the frozen corn in a pan with a little oil until it starts to brown. No need to defrost.
Cilantro can be stratifying and you either love it or hate it, but I love it! But, it can be tedious to chop. I have had these herb scissors for a few years, and I can’t recommend them enough. It makes chopping herbs so easy, and the quality is really good. These would make a great gift for any home chef!
Serving Mexican Street Corn Salad
This dish can be served warm or at room temperature. My preference is for room temperature or slightly chilled, like you would a pasta salad.
- 4-6 Ears of Corn
- 2 tablespoons Sour Cream
- 4 tablespoons Mayonnaise
- 4 tablespoons Fresh Lime Juice
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- Salt to taste
- Pepper to taste
- 3/4 cup Crumbled Cotija Cheese
- 1/2 cup Red Onion, diced
- 1/4 cup Fresh Cilantro, chopped
- 1 Medium Avocado, cubed
- Shuck the corn. Using a serated knife, cut the corn from the cob.
- Grill corn kernels over medium heat. Stir occasionally until the corn begins to brown and there is a slight char. Set aside.
- Combine sour cream and mayonnaise in a bowl. Add spices. Set aside.
- In a medium bowl combine grilled corn and sauce mixture. Stir in chopped onions, avocado, cilantro, and cheese. Add lime juice, stirring until completely mixed.
- Let cool and serve at room temperature, or slightly chilled.
The corn can also be grilled on the cob on a grill, then cut from the cob.
Crema can be used in place of the sour cream/mayonnaise mixture, and will give a more authenically Mexican taste to the dish.
The dish can also be served hot.
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