Description
At its core, a Blistered Corn and Avocado Elote Salad is a deconstructed version of the beloved Mexican street food, elote. Traditionally, elote consists of grilled corn on the cob slathered in mayonnaise, chili powder, lime, and salty cotija cheese. While eating corn on the cob is a classic experience, it can sometimes be messy. This salad version offers all of those iconic, bold flavors in a convenient bowl that is much easier to share at parties or potlucks.
Ingredients
Scale
For the Salad
- 4 ears fresh corn, husked (or 4 cups frozen corn, thawed)
- 1 tbsp olive oil
- 2 ripe avocados, diced
- ½ cup crumbled cotija cheese (or feta)
- ¼ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- 1 small jalapeño, finely diced (optional)
For the Dressing
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
Garnish
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
- Pinch of chili powder or Tajín seasoning
Instructions
- Heat a large skillet or grill pan over medium-high heat.
- Toss the corn with olive oil and cook for 8–10 minutes, stirring occasionally, until lightly charred. Let cool for 5 minutes.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, garlic powder, salt, and pepper.
- In a large serving bowl, combine the charred corn, diced avocado, cotija cheese, red onion, cilantro, and jalapeño.
- Pour the dressing over the salad and gently toss until everything is evenly coated.
- Garnish with extra cotija cheese, cilantro, chili powder or Tajín, and serve with lime wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
Keywords: Mexican corn salad with avocado, elote corn salad, charred corn avocado salad