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–+ servings

Mexican Style Street Corn Salad

Meera
Celebrate summer with this Mexican inspired street snack/salad that comes together in no time-serve as a salad, snack with chips or simply scoop with a spoon from a cup like they do in Mexico.
5 from 2 votes
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Salad, Side Dish, Snack
Cuisine American, Mexican
Servings 6

Equipment

  • Skillet
  • large bowl
  • serving bowl

Ingredients
  

  • 12-16 oz fresh corn, from about 5-6 corns** see notes husk and silk removed
  • ½ medium red onion finely diced
  • 1 small clove garlic, chopped
  • 3 small or 2 regular avocados, ripe and pitted
  • ⅓ cup lime juice from about fresh 2-3 limes
  • 1-2 medium jalapeno, deseeded if needed finely diced, optional
  • ½ cup cilantro, finely chopped
  • ½ tsp ground cumin
  • 1 tsp chipotle powder
  • ½ tsp smoked paprika** see notes
  • 2 tbsps olive oil
  • ¼ cup ice cubes
  • sea salt and black pepper to taste
  • ⅓ cup cotija (or feta) cheese crumbled

Instructions
 

  • Cut the corn off the cob. Use 5-6 fresh corn ears to get about 4 cups. You can also use frozen roasted corn. If using frozen, defrost and patted it dry and add it to a large bowl.
  • Add the scooped avocados, garlic, half the lime juice, ice, and a pinch of salt to a food processor or high-speed blender. Puree until smooth and has a texture of whipped cream. 
  • Heat the olive oil in a large skillet over high heat. Add the corn, stir to saute. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen unfrosted corn, add a couple of extra minutes to get the right char.
  • Add the roasted corn to a large mixing bowl. Add the remaining the remaining lime juice, chopped onion, jalapeño, ground cumin, ground chipotle, paprika, and cilantro Season with salt and pepper and toss to combine. Stir in the crumbled cheese. .
  • Spoon the avocado cream to the bottom of a serving bowl and top with the corn salad mixture. Serve with chips. Enjoy!!

Notes

  • Cut the corn off the cob, 6 ears will yield about 4 cups.
  • If using frozen roasted corn, defrost the corn, pat it dry and add it to a large bowl.
  • If using frozen not roasted corn, no need to defrost, cook from frozen and follow step 3.
  • For mild corn salad skip the chipotle and jalapeño and use 1 teaspoon smoked paprika. 
  • This recipe is medium hot with the recommended jalapeño and chipotle for reference. 
Keyword corn salad, Esquite, Mexican street corn, street corn, street corn snack, summer snack
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