If you love the flavors of Mexican street corn but want something a little easier to eat (no cob-in-your-face situation), this salad is your new best friend. It’s creamy, tangy, a little spicy, and packed with fresh summer flavor. And the avocado crema? It’s like the smoothest, dreamiest dressing that ties it all together.
This is one of my go-to sides for taco night, BBQs, or when I just want to level up my lunch game. It’s easy to prep, makes a bunch, and tastes even better the next day.
🥑 Why I Love This Recipe
There’s something about that mix of sweet corn, lime, creamy dressing, and salty cheese that just works. It’s bold and refreshing at the same time.
- You can make it ahead (yay for less stress!)
- It’s a crowd-pleaser – always disappears fast
- Perfect with grilled meats, tacos, or even as a dip
- The avocado crema makes it feel fancy, without being fussy
🍴 Servings & Time
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
🌽 What You’ll Need
For the Salad:
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- ½ cup finely diced red onion
- 1 jalapeño, seeds removed and finely chopped
- ¼ cup chopped fresh cilantro
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1 lime, cut into wedges (for serving)
For the Avocado Crema:
- 1 ripe avocado
- ½ cup sour cream
- Juice of 1 lime
- 1 garlic clove
- ¼ teaspoon salt
- 2 tablespoons water (or more to thin)
🔥 Why This Recipe Works (Quick Science)
Charring the corn brings out its natural sweetness and adds that irresistible smoky flavor. The acidity from lime juice balances the rich avocado and sour cream, while cotija adds salty, crumbly goodness that melts slightly into the warm corn.
🍽 Meal Plan Ideas
- Taco Tuesday: Serve as a side with shrimp or chicken tacos.
- Grilled Dinner: Great next to grilled steak, chicken, or burgers.
- Lunch Bowl: Add to rice with black beans and grilled veggies.
- Party Dip: Scoop it up with tortilla chips!
🧠 Common Mistakes
- Using raw frozen corn: Always sauté or grill for best flavor.
- Overmixing the salad: Gently toss to keep texture.
- Not seasoning enough: Don’t skip the lime and salt—they make everything pop.
🍴 What to Serve With
- Tacos (especially grilled shrimp or chicken)
- Grilled meats (steak, pork, or BBQ chicken)
- Quesadillas or burritos
- Tortilla chips (yes, it doubles as a dip!)
🧂 Tools Needed
- Large skillet
- Sharp knife
- Cutting board
- Mixing bowls
- Blender or food processor
- Measuring cups & spoons
🔄 Substitutions & Variations
- Swap cotija with feta or queso fresco
- Use Greek yogurt instead of sour cream
- Add black beans for more protein
- Make it spicier with hot sauce or extra jalapeño
⏱ Make Ahead Tips
- You can make the avocado crema up to 2 days ahead and store in an airtight container with plastic wrap pressed to the surface.
- Corn salad can be made a few hours in advance—just add cilantro and cheese right before serving.
👩🍳 Step-by-Step Instructions
Step 1: Char the Corn
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 4 cups corn and sauté for 7–10 minutes until slightly charred.
Step 2: Let Corn Cool
Remove from heat and let the corn cool slightly in a large mixing bowl.
Step 3: Prep Veggies
Finely dice ½ cup red onion, chop 1 jalapeño (seeds removed), and ¼ cup cilantro.
Step 4: Blend Avocado Crema
In a blender, add 1 avocado, ½ cup sour cream, juice of 1 lime, 1 garlic clove, ¼ tsp salt, and 2 tbsp water. Blend until smooth and creamy.
Step 5: Assemble the Salad
Add red onion, jalapeño, cilantro, ½ cup cotija cheese, and 1 tsp chili powder to the cooled corn. Toss gently to combine.
Step 6: Drizzle with Avocado Crema & Serve
Spoon avocado crema over the salad and serve with lime wedges.
🧊 Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Keep avocado crema separate if possible. It’s great cold or slightly reheated.
❓ FAQ
Can I use canned corn?
Yes! Just drain and dry it before sautéing so it can char properly.
Is cotija cheese necessary?
Not at all—feta or queso fresco work great.
Can I make this vegan?
Yup! Use plant-based sour cream and skip the cheese or use a vegan alternative.
🥳 Wrap Up
This Mexican Street Corn Salad is the kind of dish that makes people ask, “Wait, can I get this recipe?” It’s fresh, bold, and just fun to eat. Try it out and let me know how it turned out for you—or drop a question in the comments if you run into anything!