Tex-Mex Street Corn Salad with Avocado

Tex-Mex Street Corn Salad with Avocado


  • 4 ears fresh corn, shucked and kernels cut from cob (4 cups)
  • 1 1/2 Tbsp EVOO
  • Salt
  • 1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
  • 1/3 cup slightly packed cilantro leaves, chopped
  • 1 jalapeno pepper, stemmed, seeded and minced (optional)
  • 1 clove garlic, minced
  • 3 oz Cotija cheese, finely crumbled
  • 3 Tbsp mayonnaise (light or regular)
  • 1 1/2 Tbsp Key Lime Vinegar
  • 1/2 tsp Tex-Mex Street Corn Seasoning
  • 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small



  1. Heat 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). 

  3. Remove from heat and allow to cool slightly.
  4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and vinegar and Tex-Mex Street Corn Seasoning and toss.

  5. Serve immediately with more Tex-Mex Street Corn Seasoning to taste as desired.


    Recipe adapted from Cooking Classy

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