Ingredients

• 4 ears fresh corn, shucked and kernels cut from cob (4 cups)
• 1 1/2 Tbsp EVOO
• Salt
• 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 (optional)
• 1 clove garlic, minced
• 3 oz Cotija cheese, finely crumbled
• 3 Tbsp mayonnaise (light or regular)
• 1 1/2 Tbsp Key Lime Vinegar
• 1/2 tsp Tex-Mex Street Corn Seasoning
• 1 1/2 medium avocados (semi-firm but ripe) peeled, cored and chopped small

Instructions

1. Heat oil in a large skillet over medium-high heat until shimmering. 

2. 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 - 9 minutes total). 

3. Remove from heat and allow to cool slightly.

4. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and vinegar and Tex-Mex Street Corn Seasoning and toss.

5. Serve immediately with more Tex-Mex Street Corn Seasoning to taste as desired.

    

   Recipe adapted from Cooking Classy