Step-by-Step Instructions

• If using fresh corn, grill it on medium-high heat for about 10 minutes until charred, or boil until tender. Cut the kernels off the cob. For frozen corn, follow package instructions. In a large skillet over medium heat, add olive oil, then incorporate the corn along with salt, pepper, and chili powder. Sauté for approximately 5 minutes until lightly charred and fragrant, then set aside to cool.
• In a medium mixing bowl, whisk together mayonnaise, sour cream, and lime juice until smooth and creamy. Set aside to allow flavors to meld.
• In a large mixing bowl, combine cooled corn, crumbled cotija cheese, and chopped cilantro. Optionally, gently fold in diced avocado. Mix well but gently.
• Drizzle the creamy dressing over the corn mixture. Toss gently to combine all ingredients thoroughly.
• Transfer the salad to a serving dish. Garnish with additional crumbled cotija cheese and fresh cilantro. Serve immediately or chill for about 30 minutes.