Mexican Street Corn Salad
4 ears fresh corn, husked and kernels cut from cob (3 1/2 cups)
1 1/2 Tblsp veggie oil
salt to taste
1/3 cup chopped red or green onion (if using red run under water and drain to remove harsh bite)
1/3 cup slightly packed cilantro leaves, chopped
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
3 oz. Cotija cheese, finely crumbled
3 Tblsp mayo
1 1/2 Tblsp fresh lime juice, divided
1/2 tsp chili powder, then more to taste
1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small
Heat vegetable oil in a large skillet 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 6-10 minutes total). Remove from heat and allow to cool slightly.
Add corn to a medium bowl along with onions, cilantro, jalapeno, garlic, 3/4 of the cotija, mayo, 1 Tblsp lime juice and chili powder and toss. Pour remaining 1/2 Tblsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija cheese and additional chili powder to taste. EnJOY!
