Description
A vibrant, creamy, and salty-sweet summer side dish made with fresh corn, ripe avocados, and cotija cheese. This vegetarian salad is ready in just 15 minutes and pairs perfectly with grilled meats or tacos.
Ingredients
Scale
- 4 cups fresh corn kernels (approx. 4 ears)
- 2 large ripe avocados
- 1 small red onion, finely diced (about 100g)
- 3–4 tablespoons fresh lime juice (approx. 2 limes)
- ½ cup cotija cheese, crumbled (60g)
- ½ cup fresh cilantro, chopped (approx. 30g)
- 1 small jalapeño or serrano pepper, seeded and minced
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Prep the corn: Cut kernels off fresh cobs into a bowl. If using canned or frozen corn, drain and pat dry thoroughly to remove excess moisture.
- Dice the vegetables: Finely dice the red onion. If desired, soak diced onion in cold water for 10 minutes to reduce sharpness, then drain. Mince the jalapeño and chop the cilantro.
- Make the dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Taste and adjust for tanginess and saltiness.
- Combine the base: In a large mixing bowl, combine the corn, onion, jalapeño, and cilantro. Pour the dressing over the top and toss gently to coat. Let sit for 5 minutes to allow flavors to meld.
- Add avocado and cheese: Cut avocados in half, remove pits, and scoop flesh into the bowl. Gently fold in the avocado using a spatula to keep chunks intact. Add crumbled cotija cheese and fold lightly.
- Taste and adjust: Taste the salad and add more lime, salt, or chili powder if needed. The flavors should be bright and slightly acidic.
- Serve: Serve immediately while fresh. Garnish with extra cilantro or lime wedges if desired.
Notes
For best texture, let the corn sit in the lime dressing for 5 minutes before adding the avocado to prevent browning and allow flavor absorption. If using feta instead of cotija, pat it dry to avoid a watery salad. Do not freeze this salad as the avocado will separate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 5
- Protein: 4
Keywords: avocado corn salad, summer side dish, vegetarian recipe, quick salad, cotija cheese, lime corn, gluten-free side, 15-minute meals