Mexican Street Corn Salad With Avocado

• 4 ears corn husked fresh, and kernels cut from cob, 3 1/2 cups
• 1 1/2 tablespoons vegetable oil
• salt
• 1/3 cup green onion or chopped red, if using red run under water and drain to remove harsh bite
• 1/3 cup cilantro leaves slightly packed, chopped
• 1 jalapeno pepper stemmed, seeded and minced
• 1 clove garlic minced
• 3 ounces cotija cheese finely crumbled
• 3 tablespoons mayonnaise light or regular
• 1 1/2 tablespoons fresh lime juice divided
• 1/2 teaspoon chili powder then more to taste, I used part ancho chili powder part regular
• 1 1/2 avocados medium, semi-firm but ripe peeled, cored and chopped small

1. 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.
2. Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1/2 Tbsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.

corn husked, vegetable oil, salt, green onion, cilantro, pepper, garlic, cotija cheese, mayonnaise, lime juice, chili powder then, avocados

Taken from www.yummly.com/recipe/Mexican-Street-Corn-Salad-with-Avocado-1244737 (may not work)