The Dish | Mexican Corn Salad

This versatile salad recipe is from my favorite food blog, Half Baked Harvest. It is a great way to showcase the summer corn hitting the stands. It makes a great side salad but also can be served with tortilla chips as a dip.


  • 6 ears fresh corn, husks and silk removed
  • 2 ripe avocados, pitted
  • 4 tablespoons extra virgin olive oil
  • Juice of 2 limes
  • 2 teaspoons honey
  • 1 1/2 teaspoons chipotle chili powder or chili powder
  • 1 teaspoon smoked paprika
  • 1 jalapeño, seeded if desired and chopped
  • Kosher salt and black pepper to taste
  • 2 tablespoons chopped fresh chives
  • 1 cup fresh basil leaves, roughly chopped
  • ½ cup fresh cilantro, roughly chopped
  • 1/3 cup crumbled feta cheese (optional)
  • Tortilla chips, for serving (optional)


  • Heat a grill or broiler to high
  • Slice the kernels from 3 ears of the corn off and add to a large bowl.
  • Grill or broil the remaining ears corn until lightly charred all over, then remove and let cool just enough to handle. Slice the cooked corn kernels off the cob and add to the bowl with the raw corn.
  • Add the avocado, 1 tablespoon of the olive oil, half the lime juice, and a pinch of salt to a food processor or high-speed blender. Puree until completely smooth.
  • Add 2 tablespoons of the avocado puree to the bowl with the corn. Set the remainder aside.
  • To the bowl with the corn, add the remaining 3 tablespoons olive oil, the remaining lime juice, honey, chili powder, paprika, jalapeño, and chives.
  • Season with salt and pepper and toss to combine. Stir in the chives, basil, cilantro, and feta, if using.
  • Spoon the remaining avocado puree into the bottom of a serving bowl and top with the corn salad.
  • Serve the salad as a side or as an app with chips for scooping.

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