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Top-down view of Mexican Street Corn Salad showing golden charred corn kernels and creamy lime dressing.

Mexican Street Corn Salad with Creamy Lime Dressing and Avocado

This Mexican Street Corn Salad features smoky charred kernels, buttery avocado, and salty cotija cheese tossed in a zesty lime dressing. A vibrant, 25-minute side dish perfect for BBQs and festive dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 cups (600g) yellow corn kernels fresh, frozen, or canned (patted dry)
  • 1 tablespoon (15ml) avocado oil or any high-heat oil
  • 1 large (200g) ripe avocado cubed into 1/2-inch pieces
  • 1/2 cup (60g) red onion finely diced
  • 1/2 cup (60g) cotija cheese crumbled
  • 1/2 cup (15g) fresh cilantro chopped
  • 3 tablespoons (45ml) Mexican crema or sour cream
  • 2 tablespoons (30ml) mayonnaise
  • 2 whole fresh limes juiced
  • 1 teaspoon chili powder for dusting
  • 2 wedges fresh lime for serving

Equipment

  • 1 Cast Iron Skillet Essential for achieving the perfect char.
  • 1 Large Mixing Bowl

Method
 

Char the Corn
  1. Heat oil in a large cast-iron skillet over high heat until shimmering.
  2. Add corn in a single layer. Let sit undisturbed for 2-3 minutes until charred black spots appear. Stir and cook for 2 more minutes.
Mix and Assemble
  1. Whisk together crema, mayo, and lime juice until a glossy, thin consistency is reached.
  2. In a large bowl, toss charred corn with onion, half the cilantro, and the dressing. Gently fold in cubed avocado.
  3. Top with crumbled cotija, remaining cilantro, and a dusting of chili powder. Serve with lime wedges.

Notes

Use a cast-iron skillet for the best smoky char.
Add avocado just before serving to prevent browning.