Mexican Street Corn Salad



  • 1/4 cup mayonnaise
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • 1 tablespoon lime juice
  • salt, to taste
  • black pepper, to taste


  • 3 cups corn kernels
  • 1/2 cup red onions, diced
  • 1 large avocado, diced
  • 1 jalapeno, seeds/ ribs removed and diced
  • 1/2 cup chopped cilantro
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 cup queso fresco cheese, crumbled


  1. DRESSING: Combine the dressing ingredients in a small bowl and whisk until smooth.
  2. ASSEMBLY: Combine the ingredients for the salad in a large bowl. When ready to serve, add the dressing and stir until the dressing is evenly distributed with the salad ingredients. Check for seasonings, add additional chipotle powder, garlic, or salt and pepper if desired. Allow to cool if you’d like to serve cold. Salad ingredients and dressing can be prepared and kept separate until ready to serve.
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