Mexican Street Corn Salad with Avocado
I can never get enough corn when it is at it's peak each summer! The only thing better than an ear of fresh, buttery corn on the cob is this incredibly delicious Mexican Street Corn Salad, it's seriously O.M.G. delicious!
I have a fun post for you today! You have heard of the epic Dinner en Blanc that happen in major city's each year...right? Well, California Avocados asked me to do a Dinner en Green to celebrate the decadent and good for you too, avocado. How did they know that green is my favorite color??
Challenge accepted! It just so happens that California Avocado's did their own Dinner en Green in their Avocado Grove...How cool is that?? Umm, you guys...I really need to come to the grove and see, taste and experience all that is a California Avocado, pretty please!!
My sister, daughter and niece (both 12) helped me pull this off last Friday. I invited my mom over as well and we all had a beautiful Friday night al fresco dinner followed by the opening ceremony of the Olympics.
I am known for my killer Spicy White Chicken Enchilada's, so this time I decided to use avocado chunks in the filling as well as drizzle some of my FAVORITE homemade Creamy Guacamole Dip over top and damn were they rich & delicious and quite spicy, just the way we like them!
I knew I was going to serve corn, since where I live we have access to delicious Jersey corn. I decided to make my take of Mexican Street Corn Salad aka Elote and add avocados to it in 2 ways. Everyone went crazy for it!
I served Guacamole and Chips and we had a few cocktails...it was a great Friday night dinner! I'd say my Dinner en Green was a success!
Table of Contents
Can I used canned corn?
I know some use canned corn, however in my opinion, the whole point of street corn is highlighting fresh corn in season. This flavorful corn recipe for sure is a summer treat!
Street Corn Salad Ingredients
- fresh corn
- garlic
- butter
- Salt & pepper
- Mexican table cream
- jalapeno
- cayenne pepper / Paprika / Chipotle Powder (one or all)
- fresh lime
- avocados
- Cojita cheese
- scallions
Variations
- Leave the avocados and or avocado crema out.
- Add in black beans.
- Make it spicy by adding jalapenos, cayenne pepper, chipotle powder and/or smoky paprika.
- Swap cilantro for parsley if you don't like cilantro.
- You can keep this Mexican Street Corn Salad recipe simple with the base ingredients or you can choose to jazz it up with avocado chunks and extra Mexican table cream on top. Either way its creamy, cheesy & delicious!
All I can say about this Mexican Street Corn Salad with Avocados is make it, make it, make it!! You will need to try my enchiladas one day too.
Enjoy this street corn recipe! XO - Colleen
Originally posted in 2016. Updated July, 2024.
Mexican Inspired Recipes to try
Mexican Street Corn Salad
Ingredients
- 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 found...love!!
- 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
- 1 ½ avocados cut into bite sized pieces
- Cojita cheese crumbled about ½ a cup worth
- Slices scallions
Instructions
- Peel your corn, cut if off of the cob into a large bowl.
- 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.
- Season it with salt & pepper to your liking.
- Cook the corn to your preference, I like it still a bit crisp for this.
- Remove corn from heat and scrape it into the bowl you used earlier.
- 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).
- Add minced jalapeno, a dash or two of Cayene pepper (if you like heat) and stir.
- Taste and adjust seasonings to your preference.
- 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.
- Scrape the corn mixture into your serving bowl.
- Generously crumble your Cojita cheese over-top. Sprinkle scallions over-top
- Drizzle with Creamy Guacamole Dip (serve the rest with chips)
- Drizzle with some additional Mexican table Cream.
- Sprinkle with a dash or two of Cayenne pepper and serve.
- Eat as a salad or dig in with chips...or go ahead and plant your face in it...Our secret!
I adore Mexican Street Corn, and I make a mean enchilada, too! LOVE your twists on these recipes and your Dinner En Green is GORGEOUS! I was able to tour some California Avocado Groves a couple years ago, and even got to pick some California Avocados, it was an amazing experience! I definitely want to go back for a Dinner En Green, though!!!
Thanks Rachel! You picked your own!! That is awesome! A dinner in the Groves would be amazing...save me a seat!!
Do you add the cream mixture to the corn mixture too? The recipe says "drizzle with additional table cream" but never specifies when to add the mixture from the stove.
Hi and yes, step 6 is where it says to add in the cream to the mixture. Anywhere from 1/2 cup to a cup depending on your preference for creaminess as well as the yield of corn from your ears. Enjoy!
I understand now. You never heat up the table cream. Just add it in. (Sorry!)
🙂
This looks so great!! I NEED that salad in my life!
Thanks! It was really good!! When you have corn and avocados at their peak...you can't go wrong!
You did dinner right for sure! That salad looks amazing and those pretty green glasses are gorgeous too for the table!
Mmmm I love corn this time of year also!! This is a great way to put it to good use 🙂
What a lovely party and dish! What a great way to enjoy summer corn and fresh avocado. YUM!
Wow, I love the idea of this. I'm all about how great traditional Mexican Street Corn looks but I would make a total mess of myself trying to eat it. I love this is sort of deconstructed. Right up my alley.
Dang, that looks and sounds totally fabulous, can't wait to try it!
I only wish I had people in my life that wanted to do a MasterChef challenge! How fun!!!
This salad looks incredible. Very creative and delicious and WAY easier to eat than corn on the cob!
We have SO much fun doing those...Not gonna lie it creates quite the mess but the girls are really learning how to think on their feet and some technique 🙂
I need this in my life! Like, today!!
I could make a meal out of this - it sounds beyond amazing!
This Dinner en Green is perfection and highlights the avocado perfectly. Elote is one of my favorite salads and the avocado twist is brilliant!
This looks absolutely fabulous. Nothing beats Mexican street corn, so I'm totally on board with this spin on it. Such a cool recipe. And your dinner looked wonderful.
Thank you!!
I'd like the spicy enchiladas recipe please
I have never posted that recipe. I think its because I always gobble them up and can't wait to take a photo, plus I just think I won't be able to get a decent photo since let's face it, they are just not pretty individually. However I will put it on my list to shoot this or next week. Now I am excited to eat them!! Stay tuned Susan.
Hello Colleen I was wondering if you ever posted the recipe for the spicy chicken enchiladas?
Spicy white chicken enchilada recipe please!?!
Sonya, I just posted that recipe! Finally!! Here is a link to it - https://soufflebombay.com/2018/03/white-chicken-enchiladas-recipe.html Hope you enjoy! They are really good!!
I can't find the cheese or table cream is there something else I can use can"t wait to try this. Thank you
Hi Esther, well you can try adding 1 TBS lime juice to 1 cup of sour cream. That may be something similar. As far as the cheese and I guess you can use some freshly grated Parmesan (more flavorful than Cojita). I find the Mexican table Cream and Cojita cheese at Walmart...I made a trip every so often just for those ingredients, lol!).
If I was to use canned corn how many cans should I use for this recipe ?
Thank you
Hmmm, I am not sure canned corn will taste the best with this. I would say use frozen white corn if you can't get fresh. If you do want to try canned I would say 3-4 cups worth.
what is mexican table cream?
It is like a thinner sour cream. This is the brand I use - https://www.walmart.com/ip/Cacique-Crema-Mexicana-Fresh-Table-Cream-15-oz-Jar/10451930 and actually the only one I have ever seen available. I think this is what chipotle uses as well when they say "sour cream". Delish!