Mexican Street Corn Salad
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Learn more →Ingredients
4 servings
- 4 ears fresh corn, husked (or 4 cups frozen corn kernels, thawed and patted dry)
- 1 tbsp avocado oil
- ¼ tsp salt
- 3 oz cotija cheese, crumbled (about ¾ cup)
- ¼ cup fresh cilantro, roughly chopped
- 2 green onions (green tops only), thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
For the dressing
- ⅓ cup avocado-oil mayonnaise
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- ¼ tsp salt
For serving
- lime wedges, for serving
- extra chili powder, for serving
Instructions
- 1
Cut the kernels from the corn cobs: stand each ear upright on a cutting board and slice downward with a chef's knife, rotating the cob until all kernels are removed. You should have about 4 cups of kernels.
- 2
Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add the avocado oil and swirl to coat, then add the corn kernels in a single layer. Season with 1/4 tsp salt. Cook undisturbed for 3–4 minutes until the kernels are deeply charred on the bottom, then stir and cook for another 2–3 minutes until charred in spots throughout and fragrant. Transfer to a large mixing bowl and let cool for 5 minutes.
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