Mexican Inspired Street Corn Salad

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Servings: 4 Prep: 20 min Cook: 10 min Dairy Free Gluten Free Homestyle Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Ears Of Corn, Cilantro, Jalapeño Peppers, Limes, Avocados, Extra Virgin Olive Oil, Sea Salt, Mayonnaise

Ingredients

8 ears of corn ⚠

8 green onions

1 bunch cilantro ⚠

2 jalapeño peppers ⚠

2 limes ⚠

3 avocados, (semi-firm but ripe) ⚠

3 tablespoons extra virgin olive oil ⚠

sea salt, to taste ⚠

2 teaspoons minced garlic

6 tablespoons mayonnaise ⚠

1 teaspoon chili powder, plus more to taste

Instructions

1. Husk corn and cut kernels from the cobs. Chop green onions. Chop cilantro. Stem, deseed, and mince jalapeño pepper. Juice lime. Peel, core, and dice avocado.

2. Heat oil in a large skillet until shimmering.

3. Add corn, season with salt to taste, and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 10 minutes total).

4. Remove from heat and allow to cool slightly.

5. Add corn to a medium bowl along with onions, cilantro, jalapeño, garlic, mayonnaise, two thirds of the lime juice, and chili powder and toss.

6. Pour remaining lime juice over diced avocados then add to bowl with corn mixture and gently toss.

7. Top with additional chili powder to taste.