Mexican Street Corn Salad


4 ears fresh corn, cleaned
1 tsp. canola or grapeseed oil
3 Tbsp. mayonnaise
1 tsp. garlic, minced
Zest and juice of 1 medium lime
2 tsp. chili powder + more to garnish
Coarse salt and ground black pepper, to taste
½ small red onion, finely diced
1 jalapeno, finely minced
2 medium avocados, diced
½ cup cilantro, chopped
½ cup Queso fresco or Cotija cheese, crumbled + more to garnish


1. Preheat oven to a low broil. Place corn on a baking sheet and toss with oil. Allow to toast 4-5 minutes, turning halfway through, until slightly charred. Allow to cool. Chop corn kernels from cobs and place in a large bowl.
2. To that bowl, add mayonnaise, garlic, lime zest and juice, 2 teaspoon chili powder and a generous pinch of salt and pepper. Mix to combine. Fold in red onion, jalapeno, avocados, cilantro and ½ cup Queso fresco or Cotija cheese.
3. Top with additional chili powder and Queso fresco or Cotija cheese.
Serves 4-5