Name: Creamy Mexican Corn Salad with Avocado: A Zesty, Flavor-Packed Side Dish You’ll Crave Again and Again
Ingredients: 4 cups corn (grilled, canned, or frozen & thawed); 1 ripe avocado, diced; 1/3 cup mayonnaise or sour cream; 1/4 cup cotija cheese (or feta), crumbled; 1/4 cup fresh cilantro, chopped; 2 tbsp lime juice (freshly squeezed); 1 clove garlic, minced; 1/2 tsp chili powder; Salt & pepper, to taste; Optional: 1/4 tsp smoked paprika or a dash of hot sauce

Ingredients

Scale

4 cups corn (grilled, canned, or frozen & thawed)
1 ripe avocado, diced
1/3 cup mayonnaise or sour cream
1/4 cup cotija cheese (or feta), crumbled
1/4 cup fresh cilantro, chopped
2 tbsp lime juice (freshly squeezed)
1 clove garlic, minced
1/2 tsp chili powder
Salt & pepper, to taste
Optional: 1/4 tsp smoked paprika or a dash of hot sauce

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Instructions

If using fresh or frozen corn, lightly char it in a hot skillet or on the grill for extra flavor. Let cool slightly.
In a large bowl, whisk together mayonnaise (or sour cream), lime juice, garlic, chili powder, salt, and pepper.
Add in the corn, avocado, cilantro, and cotija cheese. Gently toss to coat everything evenly in the creamy dressing.
Taste and adjust seasoning or lime juice as needed.
Serve chilled or at room temperature.

Garnish with extra cheese, cilantro, or a sprinkle of paprika if desired!