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Mexican Street Corn in glass bowl on gray cloth.

Mexican Street Corn

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  • Author: Cheryl Englebretson
  • Prep Time: 10
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: hand mix
  • Diet: Gluten Free


This refreshing street corn dish can be made in 10 minutes and is great with tacos or grilled burgers, chicken or steak.


  • 1 15oz can fire roasted corn (or 2 cups frozen, thawed)
  • 1 large avocado, cubed
  • 1/2 cup green onions, sliced thinly (about 2 onions)
  • 1/3 cup cilantro, chopped
  • 1 Tbsp. lime juice, freshly squeezed


  1. Place the corn in a medium mixing bowl.
  2. Cube the avocado and chop the onions and cilantro. Add the avocado and onions to the corn and stir well.
  3. Squeeze the lime juice and add it to the street corn mixture. Mix well.
  4. Add the jalapeno or mild green chilies (optional) to the mixture and stir again.


  • If not eating dairy free, feel free to add some freshly grated cotija cheese.