Ingredients

The following ingredients have 9 Servings
  • 1 Tbsp. olive oil
  • 4 cups corn (5 ears, cut off cob), or frozen corn
  • 6 green onions, chopped
  • 2 limes, juiced
  • 1 jalapeno pepper, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • Kosher salt and cracked black pepper, to taste
  • 1/2 cup cotija cheese or queso blanco, crumbled
  • 1 avocado, chopped

Instruction

  • In a large skillet set to high heat, add olive oil. Stir in corn and cook for 5-6 minutes, or until the corn begins to char slightly. Alternately, you can place the corn in an ovensafe dish under your oven broiler and stir every 4 minutes, until corn is charred through. Pour corn into a large bowl. Let cool for 10 minutes.
  • Add remaining ingredients to bowl. Stir together until well combined. At this point, you can refrigerate the salad up to 2 days, or serve immediately.
  • Just before serving, stir in crumbled cheese and chopped avocado.