Mexican street corn salad recipe | #saladrecipe | healthy corn salad recipe | Cooking with Manisha

Grill corn over medium heat until charred, about 10-15 minutes, turning occasionally.

Let the corn cool slightly, then cut the kernels off the cob into a large bowl.

Finely chop the red onion and jalapeño, adding them to the bowl with corn.

Chop the cilantro and green onion, then add to the bowl.

In a separate bowl, mix mayonnaise, lime juice, garlic powder, chili powder, salt, and black pepper.

Pour the dressing over the corn mixture and toss to combine.

Crumble cotija cheese over the top and gently fold it into the salad.

Drizzle with olive oil and adjust seasoning if necessary.

Dice avocado and gently fold it into the salad just before serving.

Serve chilled or at room temperature, garnished with additional cilantro and lime wedges.

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