I have made this recipe two ways, as a cold “salad” with avocado and warm without the onion and avocado. I like it both ways, but I think warm is my favorite. If you don’t have the Cotija cheese you might try feta or other tangy cheese. I think this is best with fresh corn, but if it is out of season (or you don’t feel like messing with fresh corn) Trader Joe’s makes a frozen roasted corn which might be a good substitute. You can also grill the corn if you want a little more of the char on the kernels. This makes a great side dish for Mexican food, grilled meat and veggies or any kind of cookout.
- 4 cups fresh corn kernels; about 6-7 ears
- 2 tablespoons extra-virgin olive oil
- 2 avocados, diced (optional)
- 2 limes, zested and juiced
- 1/2 red onion, finely diced (optional)
- 3/4 cup cotija cheese, crumbled
- 1/3 cup fresh parsley, roughly chopped
- 2 tablespoons mayonnaise
- 3/4 teaspoon chili powder (optional)
- kosher salt, to taste
- Shuck corn and slice kernels off the cob.
- Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides. About 8 minutes. You can also grill the corn for a more authentic Mexican street corn flavor.
- Season with salt, then transfer corn to a large bowl
- While the corn is still warm, add the cotija cheese and toss until cheese is slightly melted. You can serve it warm at this point.
- Add red onion and parsley, then mix in chili powder, lime zest and juice, and mayonnaise. Refrigerate at this point if not serving immediately as the avocados will turn brown.
- Toss everything together until evenly coated, then taste and adjust seasoning, if necessary.
- Add avocados and serve.
This was also good with roasted grape tomatoes added.