Street Corn Salad with Avocado And Peanuts

[recipe title=”Mexican Street Corn Salad” difficulty=”easy”]

[recipe-ingredients]

Salad:

• 4 cups frozen or fresh corn kernels
• 1 1/2 tablespoons vegetable oil
• 1/3 cup chopped red onion
• 1/3 cup chopped cilantro (slightly packed)
• 1 1/2 medium avocados
• 2/3 c. Whitley’s hot jalapeno ranch peanuts
• 1 garlic clove, minced
• 3 oz Cotija cheese, finely crumbled (feta works too)
• 1/2 teaspoon chili powder
• 1 jalapeño, seeded and minced
• 3 tablespoon mayonnaise
• 1 1/2 tablespoon lime juice
• Salt

[/recipe-ingredients]

[recipe-directions]

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add corn, season with salt to taste then let cook, tossing occasionally (about every 2 minutes) until corn is browned all over. This should be about 7-8 minutes.
3. Remove from heat and allow to cool slightly.
4. Add corn to a medium bowl along with avocados, onions, cilantro, peanuts, jalapeño, garlic, Cotija, mayonnaise,lime juice and chili powder. Toss.
5. Serve immediately with more chili powder to taste as desired. May also garnish top with extra cilantro and peanuts if desired.

[/recipe-directions]

[/recipe]