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Mexican Street Corn Salad

A delicious and vibrant salad inspired by the traditional Mexican street food, elote. This dish combines fresh corn, creamy avocado, and a tangy dressing for a delightful twist!
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh corn kernels (about 6 ears of corn) Use fresh corn for the best flavor.
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, finely chopped
  • 1 avocado, diced Keep diced avocado separate until just before serving to maintain freshness.
  • ½ cup fresh cilantro, chopped
Dressing
  • 2 tablespoons mayonnaise
  • Juice of 2 limes lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Optional Toppings
  • Crumbled cotija cheese Optional for serving.

Method
 

Cooking
  1. Boil 4 cups of fresh corn kernels in a large pot of water for about 5-7 minutes until tender. Drain and let cool.
Preparation
  1. In a large mixing bowl, combine the cooled corn, cherry tomatoes, red onion, diced avocado, and fresh cilantro.
  2. In a separate small bowl, whisk together the lime juice, mayonnaise, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the corn mixture. Gently fold everything together until all the ingredients are well-coated.
  4. Taste and add extra salt, pepper, or lime juice as desired.
  5. Top with crumbled cotija cheese if using and serve immediately or refrigerate until ready to enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. For gatherings, keep the components separate and mix just before serving for freshness.