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.
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!
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!
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!
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
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
Rachel - A Southern Fairytale says
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!!!
Colleen says
Thanks Rachel! You picked your own!! That is awesome! A dinner in the Groves would be amazing…save me a seat!!
Shawn Rossi says
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.
Colleen says
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!
Shawn Rossi says
I understand now. You never heat up the table cream. Just add it in. (Sorry!)
Colleen says
🙂
Shawn @ I Wash You Dry says
This looks so great!! I NEED that salad in my life!
Colleen says
Thanks! It was really good!! When you have corn and avocados at their peak…you can’t go wrong!
Brenda@Sugar-Free Mom says
You did dinner right for sure! That salad looks amazing and those pretty green glasses are gorgeous too for the table!
Ashley @ Wishes & Dishes says
Mmmm I love corn this time of year also!! This is a great way to put it to good use 🙂
Karyn @ Pint Sized Baker says
What a lovely party and dish! What a great way to enjoy summer corn and fresh avocado. YUM!
christine says
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.
Kimberly @ The Daring Gourmet says
Dang, that looks and sounds totally fabulous, can’t wait to try it!
Renee - Kudos Kitchen says
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!
Colleen says
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 🙂
Stephanie says
I need this in my life! Like, today!!
Heather | All Roads Lead to the Kitchen says
I could make a meal out of this – it sounds beyond amazing!
Aly ~ Cooking In Stilettos says
This Dinner en Green is perfection and highlights the avocado perfectly. Elote is one of my favorite salads and the avocado twist is brilliant!
Kim Beaulieu says
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.
Colleen says
Thank you!!
Susan says
I’d like the spicy enchiladas recipe please
Colleen says
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.
Shannon says
Hello Colleen I was wondering if you ever posted the recipe for the spicy chicken enchiladas?
Sonya Miller says
Spicy white chicken enchilada recipe please!?!
Colleen says
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!!
esther hobbs says
I can’t find the cheese or table cream is there something else I can use can”t wait to try this. Thank you
Colleen says
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!).
Jessica says
If I was to use canned corn how many cans should I use for this recipe ?
Thank you
Colleen says
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.