Step 1

Heat a large skillet over high heat with avocado oil. Once hot, add corn in. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally.

Step 2

Pour into a large bowl and let cool.

Step 3

Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.

Step 4

In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.

Step 5

Add yogurt sauce to bowl and stir to combine everything well.

Step 6

Top with more cheese and cilantro.

Step 7

Store in fridge for up to five days.