Ingredients
4earsfresh cornshucked and kernels cut from cob
1½tbspvegetable oil
salt
⅓cupred onionor green onion (if using red run under water and drain to remove harsh bite), chopped
⅓cupcilantro leaveschopped
1jalapeno pepperstemmed, seeded and minced (optional)
1clovegarlicminced
3ozCotija cheesefinely crumbled
3tbspmayonnaiselight or regular
1½tbspfresh lime juicedivided
½tspchili powderthen more to taste
1½avocadosmedium, semi-firm but ripe, peeled, cored and chopped small
Preparation
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 to 9 minutes total).
Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.
Serve immediately with more chili powder to taste as desired.
