Native Mexican Street Corn Salad
A zesty, smoky salad made with grilled corn, avocados, and spicy crema, inspired by the vibrant flavors of authentic Mexican street food. This mexican-inspired salads (vegetarian) ready in about 27 minutes pairs (6 oz each) avocados, crema, (thinly sliced) jalapeños into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 ears (fresh or frozen) grilled corn on the cob
- 2 (6 oz each) avocados
- 1/4 cup crema
- 2 (thinly sliced) jalapeños
- 2 tbsp lime juice
- 1/4 cup chopped cilantro
- 1 tbsp olive oil
Instructions
- Step 1: Grill 4 ears of corn over medium heat until charred and kernels are tender, about 12 minutes. Let cool, then cut kernels off the cob and place in a large bowl.
- Step 2: Dice 2 avocados into 1/2-inch cubes and add to the bowl. Stir in 1/4 cup crema, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1 tbsp olive oil. Toss until avocados are coated.
- Step 3: Fold in 2 thinly sliced jalapeños. Season with salt and pepper to taste. Serve immediately, garnished with additional cilantro and a drizzle of crema.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Native Mexican Street Corn Salad take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Native Mexican Street Corn Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) avocados from drying out.
Can I substitute ingredients in Native Mexican Street Corn Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Native Mexican Street Corn Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Native Mexican Street Corn Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
