Mexican Corn Salad

Serves 6

4 cups fresh (or canned) corn kernels; about 6 ears

2 avocados, diced

2 cloves garlic, minced

2 limes, zested and juiced

1 green bell pepper, seeds removed and finely chopped

1/2 red onion, finely diced

1/2 cup cotija cheese, crumbled

1/3 cup fresh parsley, roughly chopped

2 tablespoons extra-virgin olive oil

2 tablespoons mayonnaise

3/4 teaspoon chili powder, or to taste

kosher salt, to taste

Heat olive oil in a large pan or skillet over medium-high heat and cook corn until semi-charred on all sides. About 8 minutes.

Season with salt, then transfer corn to a large bowl.

Add diced avocado, garlic, bell pepper, red onion and parsley, then mix in chili powder, lime zest and juice, and mayonnaise.

Toss everything together until evenly coated, then taste and adjust seasoning, if necessary.

Add cotija cheese and toss together, then refrigerate or serve immediately.

You can find the recipe here.