¼cup cotija cheese, crumbled(can substitute queso fresco or feta)
½ripeavocado, diced
Instructions
Heat olive oil in a large nonstick skillet over medium high heat. Add the corn and cook, stirring frequently, until lightly charred in spots (about 10 minutes). Set aside to cool slightly.
In a large bowl, add the garlic, onion, mayo, lime juice, cayenne, cilantro, and salt. Whisk to combine. Add the cooled corn and toss to coat the kernels with the dressing.
Add the avocado and cotija cheese to the salad right before serving. Enjoy warm or at room temperature.
Notes
Grill the ears of corn for extra flavor. Simply brush the ears with oil and place on grill until they are charred. Remove and slice off kernels using a sharp knife.
Sautéing the corn is a great way to get that grilled flavor. Just be sure to cook over high heat to get a bit of char on the corn kernels.
You can use frozen corn here, just defrost and pat dry before adding to the skillet.
You can prep this entire salad ahead of time, but don’t add the avocado or cheese until right before serving.
Serve this Mexican Street Corn Salad with Avocado as a side dish or with tortilla chips on the side.