Fall in love with the delicious flavors of this Mexican-inspired corn salad - featuring fresh sweet corn, avocado, cotija cheese and cilantro. This post contains affiliate links This Mexican inspired corn salad is the most flavorful salad recipe you will have this summer! This corn salad recipe is heavily influenced by esquites, meaning 'toasted corn', a popular street food in Mexico and Southwestern United States. While my recipe differs from the traditional recipe with the addition of red onion, avocado and the use of plain Greek yogurt instead of mayonnaise, it still contains many traditional ingredients such as cotija cheese, lime juice, cilantro and spices. This salad is not only flavorful but also packed with nutrients, making it a healthy and satisfying side dish for summer BBQs. Ingredient Notes Corn: for best results and flavor, use fresh corn on the cob. The corn is charred lightly in a pan before the salad is made. Red onion: red onion adds bright zesty flavor that gives this salad a subtle bite. Avocado: I absolutely love the addition rich buttery avocado adds to this salad. Cilantro: for a herby and citrusy flavor that balances out the mayonnaise and yogurt. Lime juice: adds a fresh zesty flavor and helps thin out the creamy dressing. Mayonnaise: mayonnaise is the traditional ingredient that makes this corn salad creamy. Plain Greek yogurt: I also use plain Greek yogurt instead of all mayo to cut the fat and add protein. Cotija cheese: cotija cheese is a salty, crumbly semi-hard cheese made from cow's milk. It can be found near parmesan cheese in regular grocery store or at Mexican grocery stores.Spices: chili powder, cumin, smoked paprika, salt and black pepper. Equipment Large sauté panCutting board and knifeMeasuring cups and spoonsSpatula Instructions 1. Remove corn from cob. Heat 1 tbsp olive oil in a large pan over medium high heat. Add corn and cook until charred, about 8-10 minutes, stirring occasionally.2. Combine charred corn