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Mexican Street Corn Salad
simplywanderfull

Mexican Street Corn Salad with Mango & Avocado

A Refreshing Summer Salad made by roasting corn, adding tons of fresh vegetables, mango for some sweet and all tossed in a creamy Mexican Style Dressing. Healthy & Delicious
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 18 minutes
Servings: 4 people
Course: dinner, lunch, Salad
Cuisine: American, Mexican
Ingredients Method

Ingredients
  

  • 4 Corn Cobs
  • 1 Orange Pepper, diced
  • 2 Green Onions, chopped
  • 1 Ataulfo Mango, diced
  • 1 Avocado, diced
  • 1 tbsp. Cilantro, diced
  • 1 handful Grape Tomatoes, cut in half
Creamy Chili Lime Dressing
  • 1/3 cup Mayonnaise
  • 1-2 Lime(s), juiced
  • 2 tbsp. Parmesean Cheese
  • 2 tsp. Honey
  • 2 tsp. chili powder
  • 1 tsp. Garlic Powder
  • Salt & Pepper

Method
 

  1. Preheat your BBQ to medium high heat.
    For the Corn: Boil water and cook the corn for approximately 6-7 minutes. Remove from the water and place the cobs on a baking sheet. Add butter, salt and pepper to the corn if you wish.
    Prepare the dressing by mixing the mayonnaise, chili powder, garlic powder, Parmesan cheese, honey, lime juice and salt & pepper. Set aside.
    Roast the corn on the BBQ for approximately 5-10 minutes depending on how charred that you will like it. Turn often. I like to have only a little bit charred on all sides. At the end, and just before removing the corn, you can brush the corn with the dressing. Remove from heat. Cool. Cut the niblets off the corn and place in a large salad bowl.
    Mix all of the vegetables including the mango over top of the corn. Using the creamy dressing add to the salad and mix. If you find it to dry you can add a little more lime juice or even water to loosen. Add salt & pepper if needed. Enjoy!