Mexican Street Corn Salad

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Author: Hello Ani

This Mexican Street corn salad is a perfect side dish for summer backyard dinners and casual entertaining. Sweet grilled corn and creamy avocado are tossed in a flavorful cheese - Chile lime dressing!

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US Customary - Metric

Ingredients

8 fresh corn
½-1 avocado
¼ red onion - small diced
½ cup cilantro - finely chopped
½ cup mayonaise
2 tablespoon sour cream, or mexican crema
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground chipotle pepper
1 Lime, juice off
¾ - 1 cup finely grated parmesan (Kraft - parmesan works great)

Instructions

1. Bring a large pot with water to boil, add the fresh corn and cook about 10 to 15 minutes. Drain corn. Alternatively, grill corn on BBQ, or boil corn first, rub with salted butter and grill on stove top a few minutes to give it that grilled flavor. Allow Corn to cool.
2. Prepare dressing. In a bowl comine mayonaise and sour cream. Stir. Then add salt, pepper, chipotle chili powder, parmesan and lime juice. Mix completely.
3. Cut cornels of the corn, peel and cut onion, dice avocado, and chop cilantro. Add all to the dressing. Mix all ingredients together. Finnish off the salad with extra parmesan and a little chile powder, if you like. Enjoy!

Nutrition

COURSE: Salad

CUISINE: Mexican

KEYWORD: Corn Salad, Elote, Elote Salad, Mexican Street Corn Salad

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