Mexican Street Corn Salad with Avocado

Ingredients

• 4 medium ears fresh corn
• 1 1/2 Tbsp vegetable oil
• 1/3 cup chopped red onion
• 1/3 cup chopped cilantro
• 1 1/2 avocados
• 1 garlic clove, minced
• 3 oz cotija cheese, crumbled
• 1/2 tsp chili powder
• 1 jalapeno, seeded and minced (optional)
• 3 Tbsp mayonnaise
• 1 1/2 Tbsp lime juice
• Salt

Directions

1. First you’ll start out by cutting the corn kernals from the cobs.
2. Heat oil in a large non-stick skillet over medium-high heat. Add corn, season lightly with salt and cook, stirring about every 2 minutes, until golden brown.
3. Add the corn to a salad bowl along with avocado, red onion, cotija, cilantro, mayonnaise, jalapeno, lime juice, garlic, and chili powder.
4. Gently toss it all together then serve right away.