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Close-up of Mexican Street Corn Salad showing distinct dark charred edges on corn kernels and creamy lime crema coating.

Mexican Street Corn Salad: The Ultimate Charred and Creamy Summer Side

A vibrant Mexican Street Corn Salad featuring smoky charred corn, creamy avocado chunks, and salty cotija cheese, all tossed in a glossy lime crema and dusted with smoky ancho chili powder.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (600g) Sweet Corn Kernels Fresh or frozen
  • 1 tbsp (15ml) Avocado Oil Or other high-heat oil
  • 2 large Avocados Cubed into bright green chunks
  • 1/2 cup (60g) Red Onion Finely diced
  • 1 bunch Fresh Cilantro Chopped, plus 1 sprig for garnish
  • 1/3 cup (80ml) Mexican Crema Or sour cream
  • 2 tbsp (30ml) Lime Juice Freshly squeezed
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1 tsp (2g) Ancho Chili Powder Light dusting

Equipment

  • 1 Cast Iron Skillet Essential for achieving dark charred edges on the corn.
  • 1 Rustic White Ceramic Bowl For traditional and vibrant presentation.

Method
 

Char the Corn
  1. Heat oil in a cast iron skillet over medium-high heat. Add corn and leave undisturbed for 3-4 minutes until dark charred edges appear.
  2. Remove corn from heat and transfer to a bowl to cool slightly before adding fresh vegetables.
Mix and Assemble
  1. In a small bowl, whisk crema and lime juice until a thin, glossy sauce forms.
  2. Fold red onion, chopped cilantro, and cubed avocado into the corn. Drizzle with lime crema and toss gently.
  3. Top with a heavy garnish of crumbled cotija, a light dusting of ancho powder, and a single cilantro sprig.

Notes

Wait for corn to cool slightly so the avocado doesn't turn mushy.
Use a fine mesh sieve for the most even ancho powder dusting.