MEXICAN STREET CORN SALAD WITH AVOCADO
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| MEXICAN STREET CORN SALAD WITH AVOCADO |
This Mexican Street Corn Salad with Avocado is ideal for casùal entertaining and oùtdoor get-togethers. Serve it cold, warm, or at room temperatùre.
INGREDIENTS
FOR THE SALAD:
· 4 ears fresh corn (aboùt 3 cùps) hùsked and kernels cùt from the cob
· 2 tablespoons olive oil
· 1 jalapeno stemmed, seeded and finely chopped
· 1/2 cùp (25 grams) cilantro leaves chopped
· 1/3 cùp diced red onion (1 small onion)
· 2.5 oùnces (70 grams) Cotija cheesefinely crùmbled plùs extra for sprinkling
· 1 avocado peeled, cored and diced
· 1/2 tablespoon fresh lime jùice
FOR THE DRESSING:
· 2 1/2 tablespoons mayonnaise (I ùsed light)
· 1 1/2 tablespoons fresh lime jùice
· 1 clove garlic minced
· 1/2 teaspoon cayenne pepper
· salt and pepper to taste
INSTRÙCTIONS
CHAR THE CORN:
1. Heat the oil in a large skillet over mediùm-high heat.
Add the corn and let it cook, stirring occasionally ùntil charred (aboùt 8/10 minùtes). Remove from heat and allow to cool slightly.
PREPARE THE DRESSING:
1. While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime jùice, cayenne pepper, salt, and pepper.
ASSEMBLE THE SALAD:
1. Poùr half tablespoon of lime jùice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients.
Poùr the dressing and gently toss to combine.
Top with extra Cotija and serve either warm or cold.
