Mexican Street Corn Salad

Step 1

In a 12 inch skillet, melt the butter over medium-high heat and add in the corn. Cook them, stirring occasionally until the kernels start obtaining grill like marks.

Step 2

Add in the red bell pepper and cook with the corn for another 1-2 minutes until they are tender. Remove from heat and transfer the corn to a bowl to cool.

Step 3

Once the corn has cooked down, add in remainder of the vegetables. Mix to toss well.

Step 4

In another bowl, mix the dressing ingredients together. Dice the avocados and add both the diced avocados and dressing together in the bowl with remainder of the ingredients.

Step 5

Toss gently with to coat the corn salad very well with the dressing.

Step 6

Transfer to a serving dish. Sprinkle some more grated cotija cheese on top as well as some fresh cilantro and chili powder for garnishing purposes. Also serve with some lemon wedges if desired.