Mexican Street Corn Salad with Avocado

Ingredients

• 4 ears fresh corn, shucked and kernels cut from cob, 4 cups
• 1 1/2 Tbsp vegetable oil
• Salt
• 1/3 cup chopped red or green onion
• 1/3 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 1/2 Tbsp 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

Directions

Warm the vegetable oil in a large skillet over medium-high heat until it looks glossy and hot. Add the corn, sprinkle with salt to taste, and stir to coat. Cook, stirring only now and then, about every 2 minutes, until the kernels are deeply browned in spots all over, about 6 – 9 minutes total. Take the skillet off the heat and let the corn cool a little. Transfer the corn to a medium bowl, then add the avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, lime juice, and chili powder. Toss everything together, gently but thoroughly. Serve right away, adding more chili powder to taste if you like.