This salad is inspired by elote—Mexican street corn—turned into a dish. Corn roasted in a pan without oil until lightly toasted develops an extraordinary smoky and sweet flavor that contrasts with the creaminess of the avocado and the acidity of the lime.
Mexican
Roasted Corn Salad with Avocado and Lime
Roasted corn with avocado, fresh cheese, chipotle chili and lime. Mexican salad inspired by street corn, fresh and vibrant.
- Mexico
- Salad
- Light
- High fiber
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 300 kcal
- Protein 8 g
- Fiber 7 g
- Carbohydrates 28 g
- Fat 18 g
- Sodium 280 mg
Story behind the dish
Preparation
Roasted corn salad with avocado and lime is a preparation from Mexico with easy difficulty. Reserve about 25 minutes in total (15 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of corn kernels (fresh or thawed).
- Have ready: 2 avocados, diced.
- Have ready: 100 g of crumbled fresh cheese.
- Have ready: ½ chopped red onion.
- Have ready: Fresh cilantro.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Toast the corn in a hot pan without oil for 5-8 minutes, stirring...
Toast the corn in a hot pan without oil for 5-8 minutes, stirring until golden in spots. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Let cool slightly
Let cool slightly. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Prepare the dressing by mixing lime juice
Prepare the dressing by mixing lime juice, oil, salt and chili. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Combine corn with avocado
Combine the corn with the avocado, red onion and cilantro. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dress and mix carefully
Dress and mix carefully. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with crumbled fresh cheese on top and extra chili
Serve with crumbled fresh cheese on top and extra chili. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Don't overcrowd the pan: the oil should be hot but not smoking.
- Serve immediately after resting: the temperature contrast enhances aroma and texture.
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