Zesty Mexican Street Corn Salad with Avocado and Lime

Ingredients

• 4 ears corn, grilled and kernels removed
• 1 whole avocado, diced
• 1 cup red onion, finely chopped
• 1 cup cilantro, chopped
• 1 whole jalapeño, seeded and minced
• 1 cup cotija cheese, crumbled

• 3 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey
• 1 teaspoon chili powder
• 1 teaspoon salt

Method

1. 01
   Preheat a grill or grill pan over medium-high heat.
2. 02
   Grill the corn, turning occasionally, until charred in spots, about 8-10 minutes. Remove from grill and let cool slightly.
3. 03
   Once the corn is cool enough to handle, cut the kernels off the cob and place them into a large mixing bowl.
4. 04
   Add the diced avocado, chopped red onion, cilantro, minced jalapeño, and crumbled cotija cheese to the bowl with the corn.
5. 05
   In a small bowl, whisk together lime juice, olive oil, honey, chili powder, and salt to create the dressing.
6. 06
   Pour the dressing over the corn mixture and gently toss to combine all ingredients thoroughly.
7. 07
   Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.