Name: Mexican Street Corn Salad
Cook time: 8 min
Total time: 8 min
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

Enjoy my street corn salad with avocado and peanuts recipe!

Mexican Street Corn Salad

Cook Time: 8 minutes

Total Time: 8 minutes

I love this Street Corn Salad with avocado and peanuts!

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

Heat vegetable oil in a large skillet over medium-high heat.
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.
Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with avocados, onions, cilantro, peanuts, jalapeño, garlic, Cotija, mayonnaise, lime juice and chili powder. Toss.
Serve immediately with more chili powder to taste as desired. May also garnish top with extra cilantro and peanuts if desired.