• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Souffle Bombay logo
  • Home
  • About Me
  • Recipe Index
  • Work With Me
  • Press & PR
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • Recipe Index
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Mexican Street Corn Salad

    Aug 10, 2016 · 29 Comments

    2445 shares
    • Facebook379
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    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!

    Mexican Street Corn Salad It's OMG Loaded & 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.

    Dinner en Green starring California Avocados

    As luck would have it, my daughter and niece had also begged that morning for a “Masterchef” Mystery Box Challenge the same day. So I turned the kitchen over to them while they created which yielded us 2 desserts starring fresh summer berries, fresh whipped creams and cakes to enjoy later after our dinner. See that… I thought it through lol!

    Since the little chefs were doing their thing and I was cleaning up behind them and answering their questions on technique & ideas, I got a later start than I planned and let me tell you…We were movin’ trying to pull it off so I could get a few photos’s before the sun went down. It was a little cracy, at one point I slid on an avocado skin across the kitchen floor, I kept yelling Time, time??? Thankfully my sister has a talent for setting a table!

    My daughter was like “THIS IS REALLY LIKE WE ARE ON THE SHOW!!” …Gordon Ramsay would have been proud of our team!!! Ah memories!

    Spicy White Chicken Enchiladas with Avocados and a Spicy Creamy Guacamole Cream Drizzle

    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! The avocado really gave them another layer, I loved it! (You have to try the guac dip recipe…you will never get enough of it!)

    I knew I was going to serve corn, since where I am the New Jersey corn is at its best at the moment. 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!

    Part of what (I think) made it a home-run was an ingredient I found at the store that I never saw before. I went to Walmart to find Cojita cheese (it is the ONLY place I can find it…not even the Mexican stand at my weekly farmers market sells it or uses it) and I came across Mexican Table Cream right next to the cheese it’s similar to Creme Fresh (I liked to it so you can see what it is).

    Oh man…I now will be using that often, I loved it, everyone couldn’t get enough of it! Which of course made me happy. You could totally serve this as a dip as well. But as a side…we all gobbled it up!

    Mexican Street Corn Salad feautring avocados Cojita cheese, Mexican table cream & a Spicy Creamy Guacamole Dip Drizzle

    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! Thank you California Avocados for challenging me to pull it off and get a little fancy! Adding a touch of avocados to everything was delicious, California Avocados are at their peak…soon you will have to wait until next year to enjoy them, so get them while you can! In the meantime…we can encourage these lil’ guy to grow…grow….grow for our 2017 dining enjoyment! 

    Baby California Avocado on the tree

    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. Guess I should post the recipe for them, huh?? I can never take photos of them, because I want to eat them too bad lol!

    Mexican Street Corn Salad feautring avocados Cojita cheese, Mexican table cream & a Spicy Creamy Guacamole Dip Drizzle

    Mexican Street Corn Salad feautring avocados Cojita cheese, Mexican table cream & a Spicy Creamy Guacamole Dip Drizzle
    Print Recipe

    Mexican Street Corn Salad

    Prep Time20 mins
    Cook Time7 mins
    Total Time27 mins
    Author: Colleen Kennedy

    Ingredients

    • 8 ears of corn white if you can get it
    • 2 cloves garlic minced
    • 3 TBS butter
    • Salt & pepper
    • 1/2 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 1/2 for the avocados and 1/2 cut up for garnish
    • 1 1/2 avocados cut into bite sized pieces
    • Cojita cheese crumbled about 1/2 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 1/2 a cup, stir and them maybe add 1/4 to a 1/2 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!

    Notes

    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!

     

    2445 shares
    • Facebook379
    • Twitter
    • Email

    Gluten Free, Party Food, sides, Sides Vegetarian, Uncategorized, Vegetarian Avocados, chicken, corn, mexican

    Reader Interactions

    Comments

    1. Rachel - A Southern Fairytale says

      August 13, 2016 at 2:02 am

      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!!!

      Reply
    2. Colleen says

      August 13, 2016 at 1:55 pm

      Thanks Rachel! You picked your own!! That is awesome! A dinner in the Groves would be amazing…save me a seat!!

      Reply
    3. Shawn Rossi says

      August 14, 2016 at 5:11 pm

      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.

      Reply
      • Colleen says

        August 15, 2016 at 1:50 pm

        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!

        Reply
    4. Shawn Rossi says

      August 14, 2016 at 5:22 pm

      I understand now. You never heat up the table cream. Just add it in. (Sorry!)

      Reply
      • Colleen says

        August 15, 2016 at 1:51 pm

        🙂

        Reply
    5. Shawn @ I Wash You Dry says

      August 15, 2016 at 12:31 am

      This looks so great!! I NEED that salad in my life!

      Reply
      • Colleen says

        August 15, 2016 at 1:52 pm

        Thanks! It was really good!! When you have corn and avocados at their peak…you can’t go wrong!

        Reply
    6. Brenda@Sugar-Free Mom says

      August 15, 2016 at 7:26 pm

      You did dinner right for sure! That salad looks amazing and those pretty green glasses are gorgeous too for the table!

      Reply
    7. Ashley @ Wishes & Dishes says

      August 15, 2016 at 8:18 pm

      Mmmm I love corn this time of year also!! This is a great way to put it to good use 🙂

      Reply
    8. Karyn @ Pint Sized Baker says

      August 15, 2016 at 9:26 pm

      What a lovely party and dish! What a great way to enjoy summer corn and fresh avocado. YUM!

      Reply
    9. christine says

      August 15, 2016 at 9:28 pm

      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.

      Reply
    10. Kimberly @ The Daring Gourmet says

      August 16, 2016 at 12:07 am

      Dang, that looks and sounds totally fabulous, can’t wait to try it!

      Reply
    11. Renee - Kudos Kitchen says

      August 16, 2016 at 12:47 pm

      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!

      Reply
      • Colleen says

        August 18, 2016 at 2:14 pm

        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 🙂

        Reply
    12. Stephanie says

      August 16, 2016 at 4:30 pm

      I need this in my life! Like, today!!

      Reply
    13. Heather | All Roads Lead to the Kitchen says

      August 16, 2016 at 7:30 pm

      I could make a meal out of this – it sounds beyond amazing!

      Reply
    14. Aly ~ Cooking In Stilettos says

      August 17, 2016 at 2:51 am

      This Dinner en Green is perfection and highlights the avocado perfectly. Elote is one of my favorite salads and the avocado twist is brilliant!

      Reply
    15. Kim Beaulieu says

      August 17, 2016 at 4:23 am

      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.

      Reply
      • Colleen says

        August 18, 2016 at 2:15 pm

        Thank you!!

        Reply
    16. Susan says

      May 18, 2017 at 2:26 pm

      I’d like the spicy enchiladas recipe please

      Reply
      • Colleen says

        May 22, 2017 at 1:13 pm

        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.

        Reply
        • Shannon says

          July 5, 2017 at 1:48 am

          Hello Colleen I was wondering if you ever posted the recipe for the spicy chicken enchiladas?

          Reply
    17. Sonya Miller says

      March 17, 2018 at 1:42 pm

      Spicy white chicken enchilada recipe please!?!

      Reply
      • Colleen says

        March 27, 2018 at 12:24 am

        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!!

        Reply
    18. esther hobbs says

      May 24, 2018 at 8:23 pm

      I can’t find the cheese or table cream is there something else I can use can”t wait to try this. Thank you

      Reply
      • Colleen says

        May 25, 2018 at 1:58 am

        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!).

        Reply
    19. Jessica says

      April 29, 2022 at 12:07 am

      If I was to use canned corn how many cans should I use for this recipe ?
      Thank you

      Reply
      • Colleen says

        May 4, 2022 at 5:25 pm

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! It doesn't take much effort to whip up delicious food & drinks that leave an impression. ANYONE can cook, they just have to want to!

    More about me →

    Available on Amazon

    Kid Chef Everyday Cookbook for Kids

    Popular

    • Easy Apple Fritters
    • Prize Winning Key Lime Pie Recipe
    • The BEST (and Easiest) Salsa Recipe
    • Spicy Bloody Mary
    • Brownie Cookies Recipe
    • Asian Pork Meatballs With Ginger Honey Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Follow Us

    Contact

    • Work With Me

    Copyright © 2021 Souffle Bombay