Simple Mexican Street Corn & Avocado Salad

In my attempt to celebrate the season, I went a little nuts with my corn purchase this week.

So I decided to get super festive with my bounty.

Inspired by a recent recipe in Bon Appétit, I shucked the corn, pulled out the cast iron pan, and 20 minutes later, I was taking a victory lap around my kitchen with this simple salad in hand.

It’s fresh, bright, lightly creamy & spicy, it’s easy to make and sure to please.

For the record, this salad tastes absolutely fantastic the next day, so feel free to prep it in advance for backyard get-togethers, oceanside picnics and/or meal prep. (Just wait to add the avocado until right before serving so that it stays fresh.)

It’s the perfect side dish for all your summer grilling favorites, and you should also put it on every taco ever.

Seriously.

Simple Mexican Street Corn & Avocado Salad

5 medium ears fresh corn, husked

2 tbsp. olive oil

1/3 cup chopped red onion

1/3 cup chopped fresh cilantro

1-2 avocados, peeled and cubed

1 jalapeño, seeded and minced

3 oz Cotija cheese, crumbled (or feta, goat cheese or vegan cheese)

3 tbsp Primal Kitchen mayonnaise (or Vegenaise )

1/2 tsp. chili powder or smoked paprika

1 1/2 tbsp. fresh lime juice

1 garlic clove, minced

Salt & Pepper to taste

Heat olive oil in a large skillet over medium-high heat until shimmering. While oil warms up, cut the corn off the cob. (5 ways to cut corn off the cob). Add corn to the skillet, 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.

Add corn to a medium bowl along with, avocado, onion, cilantro, jalapeño, and Cotija cheese.

In a small bowl add the mayonnaise, garlic, lime juice and chili powder and whisk to combine.

Add dressing to the corn mixture and gently toss to combine. Season to taste with salt and pepper and more chili powder if desired.

Note: While this salad is most delicious during the summer, you can make it all year long by using frozen corn. Frozen vegetables are harvested at their peak and flash frozen, sealing in their flavor and freshness. They are the next best thing to eating freshly picked vegetables.