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Mexican Street Corn Salad

A light and refreshing salad packed with the sweet crunch of corn, creamy avocado, and zesty lime dressing, perfect for summer meals or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Corn Kernels Use fresh corn if available.
  • 1 medium Red Onion Diced.
  • 1 cup Cherry Tomatoes Halved.
  • 1/2 cup Cilantro Chopped finely.
  • 1/2 cup Queso Fresco Crumble just before serving.
  • 1 medium Avocado Diced, add just before serving.
Dressing
  • 3 tablespoons Lime Juice Freshly squeezed.
  • 2 tablespoons Olive Oil Adds depth and richness.
  • 1 teaspoon Chili Powder Adds subtle heat.
  • 1/2 teaspoon Salt To taste.
  • 1/2 teaspoon Pepper To taste.

Method
 

Preparation
  1. Gather all ingredients and wash the vegetables thoroughly.
  2. Dice the red onion and avocado, halving the cherry tomatoes.
  3. Chop the cilantro finely, measuring out your olive oil and lime juice.
  4. In a large bowl, combine the corn kernels and all chopped ingredients, mixing lightly.
Dressing
  1. In a separate bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
  2. Pour the dressing over the corn mixture. Toss until everything is evenly coated.
  3. For added flavor, let the salad sit for 10 minutes to marinate before serving.
  4. Gently fold in the crumbled queso fresco and diced avocado right before serving.
Serving
  1. Transfer the salad to a serving bowl or individual plates.
  2. Garnish with additional cilantro or more queso fresco if desired.
  3. Serve chilled or at room temperature. Enjoy as a light meal or vibrant side dish!

Notes

This salad is great for meal prep. Store in an airtight container for up to 3 days. For fresh flavor, add avocado just before serving.