As the sun sets and the grill smokes lightly in the backyard, I often find myself craving a dish that embodies that vibrant summer energy. Enter my Quick and Easy Mexican Street Corn Salad with Avocado—a meal that celebrates the bold, smoky flavors of street food while keeping things fresh and light. This delightful salad takes just 25 minutes to whip up and is as versatile as it is delicious, making it an absolute winner for busy weeknight dinners or lively gatherings. With creamy avocado enveloping charred corn and a zesty kick from lime, it’s a delightful crowd-pleaser that’s both gluten-free and vegetarian. Curious about how this colorful bowl of goodness comes together? Let’s dive into the recipe!
Why is this Mexican Street Corn Salad a Must-Try?
Freshness, bursting with the vibrant flavors of summer, this salad is the perfect way to enjoy seasonal ingredients. Quick to make at just 25 minutes, it’s ideal for busy chefs craving a wholesome meal. Versatile enough to customize with your favorite ingredients, like adding black beans or swapping for grilled zucchini, it easily adapts to your taste. Crowd-pleasing and satisfying while being gluten-free and vegetarian, it pairs beautifully with grilled meats for delightful taco nights. Experience the joy of homemade flavor with this delightful dish, and if you’re looking for more fresh ideas, don’t miss my Mexican Street Corn or Fiesta Lime Chicken Recipe with Avocado.
Mexican Street Corn Salad with Avocado Ingredients
• Here’s what you need for your flavorful Mexican street corn salad!
For the Salad
- Corn – Fresh corn lends a sweet, juicy flavor; frozen corn works well if fresh isn’t available.
- Red Onion – Offers a sharp crunch; rinse to temper its bite.
- Cilantro – This fresh herb brightens the dish; adjust to your taste preference.
- Jalapeño – Adds a spicy kick; remove seeds for less heat.
- Garlic – Freshly minced garlic brings an aromatic depth to the salad.
- Avocados – Creamy and rich, add these just before serving to avoid browning.
For the Dressing
- Neutral Oil – Enhances charring; canola or avocado oil are terrific choices.
- Mayonnaise – Acts as a creamy base; Greek yogurt makes a great alternative.
- Lime Juice – Freshly squeezed provides a zesty counterbalance.
- Chili Powder – Adds warmth and complexity; adjust to match your spice tolerance.
- Smoked Paprika – Infuses a subtle smokiness that complements the corn.
- Dried Mexican Oregano – For an herbaceous note; regular oregano can be a substitute.
- Salt – Use it to enhance the overall flavors; taste as you go.
Optional Toppings
- Cotija Cheese – Adds a creamy, salty touch; feta can work too if you prefer.
- Black Beans – Stir these in for a protein boost.
With these simple, fresh ingredients, you’ll create a vibrant and delicious Mexican Street Corn Salad with Avocado that everyone will love!
Step‑by‑Step Instructions for Mexican Street Corn Salad with Avocado
Step 1: Prepare the Ingredients
Start by dicing the red onion, mincing the garlic, and chopping the jalapeño and cilantro. This step sets a strong flavor base for your Mexican Street Corn Salad with Avocado. Rinse the red onion under cold water to reduce its bitterness and give everything a fresh, vibrant flavor. Set these aside while you prepare the dressing.
Step 2: Make the Dressing
In a medium bowl, whisk together mayonnaise, freshly squeezed lime juice, chili powder, smoked paprika, and dried Mexican oregano. This creamy dressing adds a zesty twist to the salad. Ensure the mixture is well-combined— it should be smooth and slightly thick. This tangy dressing will enhance the flavors and create a deliciously rich base for your salad.
Step 3: Char the Corn
Heat a skillet over medium-high heat and add a splash of neutral oil. Once the oil is shimmering, add the fresh corn and allow it to cook undisturbed for 3-4 minutes. Then, stir occasionally for another 3-5 minutes until the corn is nicely charred. The kernels should turn a golden brown, releasing a delicious smoky aroma that perfectly complements your Mexican Street Corn Salad with Avocado.
Step 4: Cool the Corn
Once charred, transfer the corn to a large bowl and let it cool to room temperature, which should take about 10 minutes. This prevents your dressing from wilting the other ingredients when combined. Stir the corn occasionally to help it cool evenly.
Step 5: Combine the Ingredients
Once the corn has cooled, add the diced red onion, minced garlic, chopped jalapeño, cilantro, and the creamy dressing to the bowl. Stir everything together gently until all ingredients are well-coated with the dressing. This is where the magic happens, bringing together all the bright flavors in your Mexican Street Corn Salad with Avocado.
Step 6: Adjust the Seasoning
Taste the salad and season it with salt to your liking. This is your opportunity to elevate the overall flavor. If you’re feeling adventurous, add more lime juice or spices to suit your palate. Mixing this salad allows the flavors to blend beautifully, making each bite a delightful experience.
Step 7: Fold in the Avocado
Just before serving, cut the ripe avocados into cubes and gently fold them into the salad. This step retains the creamy texture while avoiding browning. The avocado adds richness to your Mexican Street Corn Salad with Avocado, enhancing both flavor and visual appeal.
Step 8: Serve Immediately
Serve your salad immediately while it’s warm, garnished with a sprinkle of extra cilantro or cotija cheese if desired. The warmth will accentuate the rich flavors and provide a delightful contrast to the creaminess of the avocado. Enjoy your delicious, colorful dish that captures the essence of summer!
What to Serve with Quick and Easy Mexican Street Corn Salad with Avocado
Looking to create a memorable meal? Complement this vibrant salad with delightful pairings that will take your dining experience to the next level.
- Grilled Shrimp Tacos: The smokiness of grilled shrimp enhances the salad’s fresh flavors, making for a delightful taste pairing that creates a fiesta on your plate.
- Spicy Black Beans: They add a hearty, protein-rich side that balances the salad’s lightness while introducing a rich, spicy flavor that entices your palate.
- Crispy Tortilla Chips: Their crunchy texture offers a delightful contrast to the creamy avocado, creating a fun, casual dining experience. Dip them in the salad for an extra burst of flavor!
- Zesty Lime Rice: This tangy and aromatic rice provides a mild backdrop to the bold flavors of the salad, tying the meal together beautifully.
- Mexican Street Corn Soup: Experience the comforting, warming sensations of corn in a rich broth, perfectly complementing the fresh salad while echoing its smoky notes.
- Creamy Guacamole: Rich and creamy, this classic dip brings even more avocado goodness to your spread, creating harmony with the existing flavors. Enjoy it with chips or as a topping!
- Chilled White Wine: A crisp, chilled Sauvignon Blanc enhances the zesty components of the salad while balancing its creaminess, making every sip a refreshing delight.
- Mango Salsa: Its sweet and spicy notes will harmonize beautifully with the salad, bringing an added layer of flavor and an exciting tropical twist to your summer meal.
Tips for the Best Mexican Street Corn Salad
- Use Fresh Corn: Fresh corn offers the best flavor and sweetness; if unavailable, use frozen corn but ensure it’s well-thawed before charring.
- Char Properly: Preheat your skillet well—if it’s not hot enough, the corn will steam instead of char, losing that smoky flavor.
- Taste & Adjust: After mixing the salad, taste before serving. Add more lime juice, salt, or spices to enhance the overall flavor of your Mexican Street Corn Salad with Avocado.
- Add Avocado Last: To keep the avocado from browning and maintain its texture, add it just before serving.
- Rinse the Onion: Red onion can be quite sharp; rinsing it under cold water helps to mellow its flavor, making your salad more enjoyable.
Mexican Street Corn Salad with Avocado Variations
Feel free to let your culinary creativity shine by customizing this recipe to your liking!
- Dairy-Free: Substitute yogurt for mayonnaise; it adds creaminess without dairy.
- Spicy Version: Incorporate diced serrano peppers for an extra kick that spice lovers will enjoy.
- Texture Twist: Add roasted chickpeas for a crunchy surprise that enhances protein content.
- Seasonal Swap: Replace corn with roasted sweet potatoes in fall for a comforting, sweet alternative.
- Savory Add-on: Stir in cooked quinoa for a delightful grainy texture while making it even more filling.
- Herb Boost: Swap cilantro for fresh parsley or mint for a surprising flavor twist that refreshes the dish.
- Sweet Addition: Toss in diced mango or pineapple for a fruity sweetness that plays beautifully with the other flavors.
As you explore these variations, don’t hesitate to get inspired by my flavorful Street Corn Chicken Rice Bowls or check out my delightful Chicken Street Tacos for more ways to enjoy summer flavors!
Make Ahead Options
Preparing the Mexican Street Corn Salad with Avocado in advance is a fantastic way to save time on busy weeknights! You can char the corn and mix together the diced red onion, minced garlic, jalapeño, cilantro, and dressing up to 24 hours in advance—just be sure to refrigerate everything in an airtight container. However, to maintain the avocado’s freshness and prevent browning, add it just before serving. This way, you’ll savor all the vibrant flavors and creamy texture without sacrificing quality. When ready to serve, simply fold in the avocado, and enjoy your delicious, make-ahead salad!
How to Store and Freeze Mexican Street Corn Salad
Fridge: Keep leftovers in an airtight container for up to 2 days. Add avocado just before serving to prevent it from browning.
Freezer: Ideally, do not freeze the salad due to the avocado’s texture. However, you can freeze the charred corn separately for up to 3 months if necessary.
Reheating: If you have leftover corn, reheat it in a skillet over medium heat until warmed through. Avoid reheating the entire salad, as it’s best enjoyed fresh.
Room Temperature: If serving at a gathering, keep the salad at room temperature for a maximum of 2 hours to ensure food safety. Enjoy your delicious Mexican Street Corn Salad with Avocado!
Mexican Street Corn Salad with Avocado Recipe FAQs
How do I select the best corn for my salad?
Absolutely! Fresh corn is ideal for this salad, providing a wonderful sweetness and texture. Look for ears with bright green husks and plump, milky kernels. If fresh corn isn’t available, frozen corn can be a good alternative—just make sure to thaw it thoroughly before charred cooking.
How long can I store the Mexican Street Corn Salad in the fridge?
Very! You can keep leftovers in an airtight container for up to 2 days. To maintain the freshness of the avocado, add it just before serving. The salad will be at its best on the first day, as the flavors meld beautifully over time.
Can I freeze the Mexican Street Corn Salad?
While it’s not recommended to freeze the entire salad (the avocado won’t fare well), you can freeze the charred corn separately. Allow it to cool, then store it in an airtight container or freezer bag for up to 3 months. When you’re ready to use it, simply thaw it overnight in the fridge and reheat in a skillet.
What should I do if my corn doesn’t char evenly?
No worries! Ensure that your skillet is preheated on medium-high heat before adding the corn. If it’s not hot enough, the corn will steam instead of char. Allow the corn to sit undisturbed for a few minutes before stirring to encourage even browning. This will give you that delightful smoky flavor your salad craves.
Is this salad suitable for people with dietary restrictions?
Absolutely! This Mexican Street Corn Salad with Avocado is not only vegetarian and gluten-free but can also be made dairy-free. Replace cotija cheese with nutritional yeast or omit it altogether. Always double-check ingredient labels to avoid allergens, especially for mayonnaise, which may contain egg.
What variations can I try to personalize my salad?
The more the merrier! You can easily customize this salad by adding black beans for a protein boost or swapping out corn with grilled zucchini when it’s out of season. Feel free to throw in more veggies like bell peppers or cherry tomatoes for added color and crunch. Enjoy experimenting!
Zesty Mexican Street Corn Salad with Avocado Bliss
Ingredients
Equipment
Method
- Prepare the Ingredients: Start by dicing the red onion, mincing the garlic, and chopping the jalapeño and cilantro. Rinse the red onion under cold water to reduce its bitterness and set aside.
- Make the Dressing: In a medium bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, and dried Mexican oregano until well-combined.
- Char the Corn: Heat a skillet over medium-high heat, add a splash of neutral oil. Once shimmering, add corn and cook undisturbed for 3-4 minutes, then stir occasionally for another 3-5 minutes until nicely charred.
- Cool the Corn: Transfer the charred corn to a large bowl and let it cool to room temperature for about 10 minutes.
- Combine the Ingredients: Once cooled, add the diced red onion, minced garlic, chopped jalapeño, cilantro, and creamy dressing to the bowl. Stir gently until well-coated.
- Adjust the Seasoning: Taste the salad and season with salt as desired. You can also add more lime juice or spices.
- Fold in the Avocado: Just before serving, cut ripe avocados into cubes and gently fold into the salad.
- Serve Immediately: Serve your salad warm, garnished with extra cilantro or cotija cheese if desired.
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