Street Corn Salad with Avocado And Peanuts

If you love bold flavors and easy side dishes, this street corn salad is about to become a new favorite.

Inspired by classic elote, this recipe combines sweet charred corn with creamy avocado, tangy Cotija cheese, zesty lime, and a crunchy kick from jalapeño ranch peanuts for the perfect mix of smoky, creamy, and spicy flavors.

Mexican Street Corn Salad

Cook Time: 8 minutes

Total Time: 8 minutes

I love this Street Corn Salad with avocado and peanuts!

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Ingredients

• 4 cups frozen or fresh corn kernels
• 1 1/2 tablespoons vegetable oil
• 1/3 cup chopped red onion
• 1/3 cup chopped cilantro (slightly packed)
• 1 1/2 medium avocados
• 2/3 cup Whitley’s hot jalapeño ranch peanuts
• 1 garlic clove, minced
• 3 oz Cotija cheese, finely crumbled (feta works too)
• 1/2 teaspoon chili powder
• 1 jalapeño, seeded and minced
• 3 tablespoon mayonnaise
• 1 1/2 tablespoon lime juice
• Salt

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add corn, season with salt to taste then let cook, tossing occasionally (about every 2 minutes) until corn is browned all over. This should be about 7-8 minutes.
3. Remove from heat and allow to cool slightly.
4. Add corn to a medium bowl along with avocados, onions, cilantro, peanuts, jalapeño, garlic, Cotija, mayonnaise, lime juice and chili powder. Toss.
5. Serve immediately with more chili powder to taste as desired. May also garnish top with extra cilantro and peanuts if desired.

This street corn salad is the ultimate crowd-pleasing side dish for cookouts, taco nights, and summer gatherings.

Fresh, flavorful, and easy to throw together, it’s a fun twist on traditional street corn that’s guaranteed to disappear fast!

From my kitchen to yours,

Jill