Mexican Street Corn Salad is easy, creamy and packed with flavor! Made with fresh sweet corn, avocado, quinoa, lime and two cheeses. It’s the best easy summer side dish!
Mexican Street Corn Salad
With the 4th of July next week potluck and BBQ season is upon us! And there are few things I know of that celebrate summer like a fresh Mexican Street Corn Salad!
What I love about this salad is that it’s ready to eat in 10 minutes, you can’t beat that! Whether it’s for your own table or going with you on a summer adventure it’s quick and easy and such a fun take on Mexican street corn.
This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.
How To Make Mexican Street Corn Salad
The addition of creamy avocado with the bright lime citrus pairs so well with the sweet corn and two types of cheeses, (yes two), because I just couldn’t help myself…. It was a huge hit with my family and I can’t wait for you and yours to try as well!
- Combine all salad ingredients in a serving bowl and mix together.
- Add the dressing ingredients to a high speed blender and blend until creamy and smooth.
- After tasting and adjusting if needed, pour the dressing over the salad and toss until everything is coated and evenly combined. Garnish with cilantro and freshly cracked black pepper, if desired.
- Serve and enjoy!
More Easy Summer Side Dishes
- Watermelon Balsamic Skewers
- Mozzarella Salami Summer Skewers
- BBQ Chicken Quinoa Salad
- Cherry Tomato Goat Cheese Crostini
When you make this recipe, I’d love for you to give it a star rating ★ below and leave a comment.
And make sure you follow me on Instagram, Facebook and Pinterest!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Mexican Street Corn Salad is easy, creamy and packed with flavor! Made with fresh sweet corn, avocado, quinoa, lime and two cheeses. It’s the best easy summer side dish!
Ingredients
For the salad:
- 1 cup cooked quinoa
- 2 cups fresh raw sweet corn, cut off the cob
- 1/4 cup cotija cheese
- 1/4 cup white cheddar, finely shredded
- 1/2 teaspoon chili powder
For the dressing:
- 1 avocado
- 1 lime, juiced
- pinch of salt
For the garnish:
- cilantro leaves, torn and sprinkled on top (optional)
- fresh cracked black pepper (optional)
Instructions
- Combine all salad ingredients in a serving bowl and mix together.
- Add the dressing ingredients to a high speed blender and blend until creamy and smooth. *See notes below.
- After tasting and adjusting if needed, pour the dressing over the salad and toss until everything is coated and evenly combined. Garnish with cilantro and freshly cracked black pepper, if desired.
- Serve and enjoy!
Notes
*For the dressing: depending on the size of your avocado and the juice of your lime you may need to thin while blending with some water. The dressing should be thick and pourable but not runny. I also recommend tasting the dressing and adjusting the lime and salt levels prior to adding it to the salad.
*This salad can be prepped ahead of time and kept in the fridge although I recommend making the dressing and combining just prior to serving. If making at home and traveling with the salad, I recommend pressing plastic wrap directly on top of the salad to minimize how much air comes in contact with the avocado dressing. Although the lime does a good job of minimizing browning and the salad should be fresh in color for several hours I like the extra precaution.
Keywords: Mexican street corn, summer salad, easy side dish,
Pin this recipe for later!
Love corn recipes!! This looks so delicious.
Thank you! Me too! I love that fresh sweetness.