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Mexican Corn Salad With Avocado

Mexican Corn Salad with Avocado

Mexican corn salad with avocado made with sweet corn, creamy dressing, lime, and cheese. A fresh and easy side dish.
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Prep Time 10 minutes
Cook Time 10 minutes

Ingredients
  

  • 3 cups corn kernels
  • 1 large avocado diced
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons lime juice
  • ½ cup cotija cheese crumbled
  • ¼ cup red onion diced
  • ¼ cup cilantro chopped
  • 1 small jalapeño diced
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Cook corn by grilling or sautéing until slightly charred.
  • Transfer corn to a large bowl and let cool slightly.
  • Add mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper.
  • Mix until corn is evenly coated.
  • Gently fold in diced avocado, red onion, jalapeño, cilantro, and cotija cheese.
  • Mix carefully to avoid mashing the avocado.
  • Taste and adjust seasoning if needed.
  • Serve immediately or chill for 30 minutes before serving.

Notes

Use fresh corn for best flavor, but frozen corn works if thawed.
Add extra lime juice to prevent avocado browning.
Feta cheese can replace cotija if needed.
Best served fresh for optimal texture.