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Tex-Mex Street Corn Salad with Avocado

Tex-Mex Street Corn Salad with Avocado

This is my favorite salad!  When corn-on-the-cob isn't in season, I use frozen corn. Its a quick and easy salad to make.  Goes perfect with grilled chicken and a cold beer!


  • 4 ears fresh corn, shucked and kernels cut from cob (4 cups) (or frozen corn)
  • 1 1/2 Tbsp.  Lime Extra Virgin Olive Oil
  • Salt
  • 1/3 cup Red or Green onion, chopped  
  • 1/3 cup Cilantro leaves, slightly packed, chopped
  • 1 Jalapeno pepper, stemmed, seeded and minced (optional)
  • 1 clove Garlic, minced
  • 3 oz. Cotija cheese, finely crumbled
  • 3 Tbsps. mayonnaise (light or regular)
  • 1 1/2 Tbsps. Key Lime Vinegar
  • 1/2 Tbsp. Tex-Mex Street Corn Seasoning
  • 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small


  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. 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 - 9 minutes total).Remove from heat and allow to cool slightly.
  3. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, vinegar, Tex-Mex Street Corn Seasoning , and toss.
  4. Serve immediately with more Tex-Mex Street Corn Seasoning to taste as desired.

 Recipe adapted from Cooking Classy

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