Mexican Street Corn and Avocado Salad
Equipment
- Grill or broiler
- Large mixing bowl
- Knife
Ingredients
- 4 ears corn, husked
- 2 ripe avocados, diced
- 1/4 cup mayonnaise
- Juice of 2 limes
- 1/3 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- Salt and black pepper to taste
Instructions
- Grill or broil the corn until kernels are lightly charred in spots, turning occasionally. Let cool, then cut the kernels off the cobs into a large bowl.
- In a small bowl, stir together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.
- Add the corn kernels, red onion, cilantro, and cotija cheese to the dressing. Toss gently to coat everything evenly.
- Fold in the diced avocado last, stirring just enough to distribute without mashing the pieces.
Notes
Grill the corn the day before and store the kernels in a sealed container so assembly at the potluck takes only minutes. If traveling far, pack the avocado separately and add it on site to avoid browning. A light extra sprinkle of chili powder and cotija right before serving restores the street corn look without extra work.
Course: Salad
Cuisine: Mexican
Equipment: Grill or broiler, Large mixing bowl, Knife
Cuisine: Mexican
Equipment: Grill or broiler, Large mixing bowl, Knife