Mexican Street Corn Salad Flavorful and Easy Recipe

Ingredients

• 4 ears fresh corn, husked
• 0.5 cup mayonnaise
• 0.5 cup crumbled Cotija cheese (or feta as a substitute)
• 0.25 cup fresh cilantro, chopped
• 1 unit jalapeño, finely diced (seeds removed for less heat)
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• to taste unit salt and pepper
• 1 unit avocado, diced (for added creaminess)

Instructions

1. Begin by grilling the corn: Preheat your grill to medium-high heat. Place the husked corn directly on the grill and rotate every few minutes until the kernels are charred and tender, about 10-12 minutes. Remove from the grill and let it cool.
2. Once cooled, carefully cut the kernels off the cobs into a large mixing bowl.
3. To the bowl of corn, add the mayonnaise, Cotija cheese, chopped cilantro, and diced jalapeño.
4. Squeeze in the lime juice and sprinkle the chili powder over the mixture. Gently stir to combine all ingredients without mashing the corn.
5. Season with salt and pepper to taste.
6. Just before serving, fold in the diced avocado for a creamy touch.