Mexican Street Corn Salad with Avocado and Red Onion
A quick, vibrant salad with charred corn, creamy avocado, crisp cabbage, and a zesty green sauce. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
casualfreshmexicanveganvegetariangluten-freedairy-freeplant-based
Ingredients
- 3 cups corn kernels
- 1 large avocado
- ½ medium red onion
- 2 cups shredded cabbage
- 1 medium carrot
- ½ cup green salsa
Instructions
- 1
Heat a large skillet over high heat. Add the 3 cups corn kernels in a single layer and cook without stirring until charred in spots, about 5 minutes. Stir and cook 2 more minutes.
- 2
Transfer corn to a large bowl. Add the 2 cups shredded cabbage and 1 shredded carrot. Toss to combine.
- 3
Dice the 1 avocado and thinly slice the 0.5 red onion. Add both to the bowl.
- 4
Pour the 0.5 cup green salsa over the salad and toss gently to coat. Serve immediately, garnished with extra salsa if desired.
Tools you’ll need
- large skillet
- large bowl
- box grater
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