Mexican Street Corn Salad {With Avocado}

cookingclassy.com

Caroline Adams

4 ears fresh corn, shucked and kernels cut from cob (4 cups)

1 ½ Tbsp vegetable oil

Salt

⅓ cup chopped red or green onion (if using red run under water and drain to remove harsh bite)

⅓ cup slightly packed cilantro leaves, chopped

1 jalapeno pepper, stemmed, seeded and minced (optional)

1 clove garlic, minced

3 oz Cotija cheese, finely crumbled

3 Tbsp mayonnaise (light or regular)

1 ½ Tbsp fresh lime juice, divided

½ tsp chili powder, then more to taste

1 ½ medium avocados (semi-firm but ripe) peeled, cored and chopped small

Directions at cookingclassy.com

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