Go Back
A large white ceramic bowl filled with charred golden-yellow sweet corn kernels mixed with avocado and red onion (Mexican Street Corn Salad).

Mexican Street Corn Salad: The Ultimate Creamy, Charred Summer Side Dish

This Mexican Street Corn Salad features charred sweet corn, creamy avocado, and zesty lime crema. Topped with salty cotija cheese and chili powder, it is the perfect 15-minute side dish for any summer barbecue or dinner.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups (600g) Sweet Corn Kernels Fresh or frozen
  • 2 large Avocados Cubed
  • 1/2 cup (75g) Red Onion Finely diced
  • 1/4 cup (60ml) Mexican Crema Or sour cream
  • 2 tablespoons (30ml) Lime Juice Freshly squeezed
  • 1/2 cup (60g) Cotija Cheese Crumbled
  • 1/4 cup (10g) Fresh Cilantro Chopped flakes
  • 1/2 teaspoon Red Chili Powder For dusting
  • 1 wedge Fresh Lime For garnish

Equipment

  • 1 Large Cast-Iron Skillet For charring the corn
  • 1 White Ceramic Bowl For mixing and serving

Method
 

Char the Corn
  1. Heat oil in a skillet over medium-high heat. Add corn in a single layer and cook undisturbed for 2-3 minutes to achieve deep char marks.
  2. Toss the kernels and cook for another 3 minutes until blistered all over. Transfer to a large bowl to cool slightly.
Assemble the Salad
  1. Whisk crema and lime juice together until smooth and thin.
  2. Fold in cubed avocado, red onion, and the lime crema dressing until corn is lightly coated.
  3. Top with crumbled cotija, cilantro, chili powder, and a lime wedge.

Notes

Use a cast-iron skillet for the best charring results.
Add avocado at the very last minute to prevent browning and maintain texture.