Mexican Street Corn Salad

This vibrant Mexican Street Corn Salad combines the classic flavors of elote with a refreshing twist. Grilled corn kernels are mixed with creamy avocado, tangy lime, and a sprinkle of cotija cheese, creating a delightful harmony of textures and flavors. The addition of fresh cilantro and a hint of chili powder elevates this dish, making it a perfect side for summer barbecues or a light lunch option. It's a vegetarian-friendly recipe that’s both satisfying and nutritious.

Ingredients:

• 4 ears of corn, husked
• 1 ripe avocado, diced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 lime, juiced
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the grill to medium-high heat.
2. Grill the corn for about 10-12 minutes, turning occasionally until it is charred and cooked through. Remove from the grill and let it cool slightly.
3. Once cool, cut the kernels off the cobs into a large mixing bowl.
4. Add the diced avocado, crumbled cotija cheese, chopped cilantro, and red onion to the bowl with the corn.
5. In a small bowl, whisk together the lime juice, chili powder, olive oil, salt, and pepper.
6. Pour the dressing over the corn mixture and gently toss to combine.
7. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.