Mexican Street Corn Salad with Avocado and Feta
Experience a refreshing twist on the classic Mexican corn salad with the addition of creamy avocado and tangy feta cheese. This vibrant side dish combines the smoky flavors of grilled corn with the smoothness of avocado and the saltiness of feta, making it a perfect accompaniment for summer gatherings.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
4 ears of corn, husked
2 tbsp olive oil
1 ripe avocado, diced
1/2 cup feta cheese, crumbled
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and diced
2 tbsp lime juice
1/4 tsp chili powder
Salt and pepper to taste
Instructions
1. Preheat grill to medium-high heat.
2. Brush the corn with olive oil and grill for 10-15 minutes, turning occasionally, until kernels are charred and tender.
3. Remove from grill, let cool slightly, then cut kernels off the cob.
4. In a large bowl, combine grilled corn, avocado, feta cheese, red onion, cilantro, and jalapeño.
5. In a small bowl, whisk together lime juice, chili powder, salt, and pepper.
6. Drizzle the dressing over the corn mixture and toss gently to combine.
7. Serve immediately or chill for up to 2 hours before serving.
Storage
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, gently warm in a skillet over medium heat, or enjoy it cold as a refreshing salad.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
