Mexican Street Corn Salad


Can you even count something that contains this much mayonnaise and has no greens as a salad? Whatever, I’m calling it a salad anyways!  I hope you guys enjoy this “salad” on a hot, sunny, summer day. Maybe even with a cold beer or glass of white wine!

Serves 6


  • 3 cups of frozen corn
  • 3 avocados, sliced in half and pitted
  • 2 tbsp olive oil
  • 400 mL black beans, canned
  • 1/2 red onion, finely chopped
  • 1 cup mayo, plant-based (Vegenaise is great, Hellman’s also sells a vegan version!)
  • 2 thai chilis, minced
  • 1.5 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp sea salt
  • 1 tbsp garlic powder
  • Juice of 2 limes
  • 1 lime, fresh mint or cilantro, and chives for garnish
  • Tortilla chips, optional


  1. In a cast iron pan over high heat, sauté the corn for 5 minutes in olive oil, then add the black beans and cook for another 10 minutes. Set aside in the fridge to cool.
  2. In a medium sized bowl, combine the mayo, red onion, thai chilis, paprika, chili powder, garlic powder, salt, lime juice and fresh mint or cilantro.
  3. Add your corn and bean mixture to the spicy mayo blend and stir until fully coated.
  4. In the same cast iron pan on high heat, coat the pan with 1 tbsp olive oil and place your avocados skin down. Cook for 1-2 minutes until blackened, but don’t overcook them! Keep an eye on them.
  5. Top with fresh chives and a side of lime, and enjoy with some tortilla chips!




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