Esquites (aka Mexican Corn Salad)

We all loved this Mexican Corn Salad recipe. The only problem is that I didn't make enough the first time so this is the recipe doubled for future reference. I didn't double the lime juice though because I thought it was a little too intense on the original recipe. 

Ingredients

• 4 Tablespoons butter
• 4 cans corn, drained or 4 ears fresh corn cut off cob
• 1/2 Jalapeno seeded and diced
• 1/2 cup mayonnaise (or half greek yogurt, half Mayo)
• 2 clove of garlic, minced or 1 teaspoon garlic paste
• 4 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juiced
• 4 Tablespoons Cojita cheese (or Mexican blend cheese)
• 1/4 teaspoon chili powder to taste
• 2 avocados, diced

Instructions

1. Melt butter in a skillet over medium-high heat.
2. Add corn and allow it to char on the bottom of the pan, then stir and char one more time.
3. Add jalapeno, mix and remove from heat.
4. Place corn mixture into a bowl and add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder and avocado.
5. Gently fold ingredients until mixed through.
6. Serve warm or chilled, your choice. I like them both!