| Yield | |
|---|---|
| Source | https://www.cookingclassy.com/mexican-street-corn-salad-with-avocado/ |
| Prep time | 20 minutes |
| Yield | |
|---|---|
| Source | https://www.cookingclassy.com/mexican-street-corn-salad-with-avocado/ |
| Prep time | 20 minutes |
| 4 | Cup | Corn Kernels |
| 1 1⁄2 | Tablespoon | Vegetable Oil |
| Dash | Salt | |
| 1⁄3 | Cup | Red Onion (chopped) |
| 1⁄3 | Cup | Cilantro (chopped) |
| 1 | Jalapeno (seeded and chopped) | |
| 2 | Clove | Garlic (minced) |
| 3 | Ounce | Cotija Cheese (crumbled) |
| 3 | Tablespoon | Mayonnaise |
| 1 1⁄2 | Tablespoon | Lime Juice |
| 1⁄2 | Teaspoon | Chili Powder |
| 1 1⁄2 | Avocados (chopped) |
1.Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2.Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total). Remove from heat and allow to cool slightly.
3.Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss. Serve immediately with more chili powder to taste as desired.