A delicious Mexican Elote Corn Salad with Avocado that mirrors the flavors of your favorite Mexican Street Corn on the Cob but is less messy. With the addition of avocado and a creamy dressing, it makes for a delightful dish.
1: Preheat your grill to about 350°F (optionally you can bake or air-fry).
2: Shuck corn and brush with olive oil; grill on all sides until charred.
3: In the meantime, chop your onion, jalapeño, and cilantro.
4: To make the dressing, whisk all ingredients for the dressing together.
5: Once the corn has cooked and cooled enough to handle, strip the kernels down and assemble the salad. Enjoy!
