Mexican Corn Salad with Avocado


Mexican Corn Salad with Avocado

Esquites or “Mexican Corn Salad” is traditionally made with mayonnaise, cottage cheese and cayenne pepper. This version uses avocado and sour cream as the base to mix together your corn. This summer salad is the perfect addition for your next barbecue. For a tasty twist, try cooking the corn on the grill.


  • 4 c. fresh corn, cooked & cut off the cob
  • 1/4 c. sour cream
  • 1/4 c. cilantro, roughly chopped
  • 1 T. lime juice
  • 1 t. chili powder
  • 1 ea. Avocado From Mexico, diced
  • 1/4 c. cottage cheese


  1. In a large bowl, combine corn, sour cream, cilantro, lime juice, and chili powder; mix well.
  2. Gently fold in avocado and top with cottage cheese.


Nutrition Facts
Mexican Corn Salad with Avocado
Amount Per Serving 6
Calories 170 Calories from Fat 0
% Daily Value*
Total Fat 9g 11%
Saturated Fat 2.5g 13%
Trans Fat 0g  
Polyunsaturated Fat 0g  
Monounsaturated Fat 0g  
Cholesterol 10mg 4%
Sodium 90mg 4%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 15%
Total Sugars 3g  
  Includes 0g Added Sugars 0%
Protein 5g 0%
Vitamin A 0mg 0%
Vitamin C 0mg 0%
Vitamin D 0mg 0%
Calcium 0mg 4%
Iron 0mg 4%
Potassium 370mg 11%
* Percent Daily Values are based on a 2000 calorie diet.

Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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