Mexican Street Corn Salad

‘Esquites’ or Mexican Street Corn Salad is the perfect summer BBQ side dish. It’s seasonal, cooling, and requires zero cooking. My version calls for a creamy avocado dressing instead of mayo, which gives it a bit of extra zest. It’s just what we all want on the long, hot days of summer. The recipe does not call for it, but you can also mix in a bit of cooked quinoa and you have a whole meal.

Mexican Street Corn Salad

Yields 4 servings

3 cups corn kernels (about 4 ears), cut from the cob

1 jalapeno or serrano chile, seeded and finely chopped

2 scallions, white and light green parts only, finely chopped

1/2 bunch cilantro, finely chopped

1-2 limes, zested and juiced (about 1/4 cup)

chili powder to taste

1 avocado

1/4 cup cotija or queso fresco (or feta), crumbled

salt & pepper to taste

lime wedges, for serving

1- Add the corn to a large mixing bowl with the jalapeño, scallions, cilantro, lime zest, 2 TB lime juice, a sprinkle of salt & pepper, and a dash of chili powder. Toss to combine.

2- Place the flesh of an avocado in a blender (or food processor) with the remaining lime juice and a sprinkle of salt & pepper and blend until smooth. Add a few tablespoons of water as needed to make the mixture smooth. It should resemble the consistency of mayonnaise.

3- Toss the avocado mixture with the corn mixture to coat well. Top with crumbled cheese, another dash of chili powder, and a scattering of cilantro leaves. Serve chilled.

Mixture will keep in the refrigerator up to 3 days.