Mexican Street Corn Salad
Prep time: 
Cook time: 
Total time: 
  • 8 ears of corn (white if you can get it)
  • 2 cloves garlic, minced
  • 3 TBS butter
  • Salt & pepper
  • ½ to 1 cup of Mexican table cream (this is what I!!)
  • 1 jalapeno, minced (seeds in or out, your preference)
  • Red pepper (Cayenne)
  • 1 lime (use ½ for the avocados and ½ cut up for garnish)
  • 1½ avocados cut into bite sized pieces
  • Cojita cheese crumbled (about ½ a cup worth)
  • Slices scallions
  1. Peel your corn, cut if off of the cob into a large bowl.
  2. In a large saute pan, melt 3 TBS butter. Once melted, add the garlic and saute for 30 seconds. Add the corn and saute over medium-high heat for about 6 minutes, stirring it often.
  3. Season it with salt & pepper to your liking.
  4. Cook the corn to your preference, I like it still a bit crisp for this.
  5. Remove corn from heat and scrape it into the bowl you used earlier.
  6. Add in the Mexican table cream. Stir it all around, Depending on your prefernce for creaminess (and how large and thick your corn ears were add ½ a cup, stir and them maybe add ¼ to a ½ cup more).
  7. Add minced jalapeno, a dash or two of Cayene pepper (if you like heat) and stir.
  8. Taste and adjust seasonings to your preference.
  9. Squeeze some lime juice over your avocado chunks, then season them with salt & pepper. Add gently to your corn mixture and toss gently to incorporate.
  10. Scrape the corn mixture into your serving bowl.
  11. Generously crumble your Cojita cheese over-top. Sprinkle scallions over-top
  12. Drizzle with Creamy Guacamole Dip (serve the rest with chips)
  13. Drizzle with some additional Mexican table Cream.
  14. Sprinkle with a dash or two of Cayenne pepper and serve.
  15. Eat as a salad or dig in with chips...or go ahead and plant your face in it...Our secret!
I like the jalapenos in this to be raw, feel free to saute them with the garlic and corn if you like (i just don't like cooked peppers much). If you like things spicy, leave the seeds of the jalapeno in, if not cut the pepper into pieces around them.

You can add a can of diced green chilies to this if you like as well.

This actually keeps well on and isn't bad cold, you could take some for lunch the next day OR....Top an avocado half with it and gobble it up!
Recipe by Souffle Bombay at