Mexican Street Corn Salad with Avocado

• 4 ears fresh corn, (shucked and kernels cut from cob (4 cups)) ↔ Replace
• 1 1/2 Tbsp vegetable oil ↔ Replace
• Salt ↔ Replace
• 1/3 cup chopped red or green onion ((if using red run under water and drain to remove harsh bite)) ↔ Replace
• 1/3 cup slightly packed cilantro leaves, (chopped) ↔ Replace
• 1 jalapeno pepper, (stemmed, seeded and minced (optional)) ↔ Replace
• 1 clove garlic, (minced) ↔ Replace
• 3 oz Cotija cheese, (finely crumbled) ↔ Replace
• 3 Tbsp mayonnaise ((light or regular)) ↔ Replace
• 1 1/2 Tbsp fresh lime juice, (divided) ↔ Replace
• 1/2 tsp chili powder, (then more to taste ) ↔ Replace
• 1 1/2 medium avocados ((semi-firm but ripe) peeled, cored and chopped small) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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