We're Obsessed with This Corn Salad Recipe!

It isn’t summer without fresh corn on the cob that’s been charred in some form or fashion. When it comes to eating corn on the cob, however, there are 3 camps: side-to-side (typically left to right but not always), around the cob in a circle, or cut off the cob entirely because it gets stuck in your teeth.

While we never turn down an ear of corn still on its cob, we love the versatility of fresh corn, cut off the cob!

This corn “salad” is like salsa, salad and street corn all in one. It’s a little bit creamy, a little bit tangy and covered in crumbly cotija cheese. It’s also extremely versatile! You can toss it warm and serve immediately or chill overnight, let the flavors marry and serve it cold on a hot day. It’s a great make-n-take to small backyard get-togethers.

We’re also crazy about avocado oil these days for all of the wonderful nutritional benefits, great flavor and higher smoke point than olive oil. As such, we also use avocado mayo (one of our faves) in this recipe! No - it’s not mayo with avocados in it, it’s mayo made from avocado oil! It sounds exotic but is widely available at most grocery stores.

We’ve provided stovetop instructions in the recipe, however, if you’re firing up the grill don’t hesitate to slice the corn off the cob after it’s been charred on the grill! Then proceed with the recipe by tossing the rest of the ingredients together with a little drizzle of avocado oil. 

Ruth’s Southwest Corn Salad

Ingredients

• 4 ears fresh corn, shucked and kernels cut from cob (4 cups)

• 1 1/2 Tbsp avocado oil

• Himalayan salt

• 1/3 cup red or green onion, diced

• 1/3 cup slightly packed cilantro leaves, chopped

• 1 jalapeno pepper, stemmed, seeded and minced (optional)

• 1 clove garlic, minced

• 3 oz Cotija cheese, finely crumbled

• 3 Tbsp avocado mayonnaise*

• 1 1/2 Tbsp fresh lime juice, divided

• 1/2 tsp chili powder, then more to taste 

• 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering.

2. 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 - 9 minutes total). 

3. Remove from heat and allow to cool slightly.

Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, lime juice and chili powder and toss. Serve immediately with more chili powder to taste as desired.