Make this quick and easy Mexican Street Corn Salad for your next party. It's refreshing, delicious, and creamy. It also pairs really well with almost anything.
In a large skillet, heat some olive oil on high heat and cook corn undisturbed until slightly charred, about 3-5 minutes. Make sure to arrange in one layer, and do it in batches if needed. After the bottom of the corn has charred a bit, stir to get the other side slightly charred as well.
Set aside and let it cool. Tip: arrange in a sheet pan to allow it to cool faster.
In a large bowl, mix mayonnaise, lime juice, paprika, chili powder, garlic powder. Add corn, onions, and tomatoes. Stir to combine. Season with salt and pepper to taste.
The add avocado and cotija cheese and stir slightly and carefully so the avocado doesn’t get mushy.
Top with more cotija cheese crumbles and more cilantro for garnish. Enjoy!