Mexican Street Corn Salad

This potluck-worthy salad is adapted from

aseasyasapplepie.com. Mix the avocado in at the last minute to keep it from turning brown. Otherwise, this salad keeps well for two to three days. Makes 4 servings

2 tablespoons olive oil

3 cups fresh corn (from about 4 ears) or thawed frozen

2 tablespoons lime juice (1 to 2 limes) (divided)

2 1⁄2 tablespoons mayonnaise 1 small clove garlic, minced 1⁄2 teaspoon cayenne pepper 1 medium cucumber, diced

1 jalapeño, stemmed, seeded and minced

1⁄2 cup cilantro leaves, chopped

1/3 cup diced red onion

3 ounces cotija or feta cheese, crumbled

1 avocado, diced

Salt and black pepper to taste

Heat oil in a large skillet over medium-high heat. Add corn and let it cook, stirring occasionally. You want it to char a bit and get some golden-brown color. (Alternatively, grill the ears and then cut off the kernels.)

Make the dressing by whisking together 1 1⁄2 tablespoons lime juice, mayonnaise, garlic and cayenne.

In a large bowl, combine charred corn, cucumber, jalapeño, cilantro, onion and half the cheese. Add dressing and gently toss.

Pour remaining 1 tablespoon lime juice over diced avocado and gently stir into salad. Top with remining cheese and season with salt and pepper.