For The Salad:
  • 4 ears fresh corn (about 3 cups) husked and kernels cut from cob
  • 2 tablespoons olive oil
  • 1 jalapeno stemmed, seeded and finely chopped
  • 1/2 cup (25 grams) cilantro leaves chopped
  • 1/3 cup diced red onion (1 small onion)
  • 2.5 ounces (70 grams) Cotija cheese finely crumbled plus extra for sprinkling
  • 1 avocado peeled, cored and diced
  • 1/2 tablespoon fresh lime juice
For The Dressing:
  • 2 1/2 tablespoons mayonnaise (I used light)
  • 1 1/2 tablespoons fresh lime juice
  • 1 clove garlic minced
  • 1/2 teaspoon cayenne pepper
  • salt and pepper to taste


Char The Corn:
  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the corn and let it cook, stirring occasionally until charred (about 8/10 minutes). Remove from heat and allow to cool slightly.
Prepare The Dressing:
  1. While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper.

Assemble The Salad:
  1. Pour half tablespoon of lime juice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients.
  2. Pour the dressing and gently toss to combine.
  3. Top with extra Cotija and serve either warm or cold.
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