Street corn salad

https://www.chilipeppermadness.com/recipes/elotes-salad/

• 6 ears of corn enough for about 6 cups of corn
• 1 tablespoon olive oil
• 1 red bell pepper chopped
• 2-3 jalapeno peppers* chopped (optional – see NOTES)
• 1 small red onion chopped
• 1 avocado chopped
• ¾ cup fresh cilantro chopped
• ¼ cup fresh lime juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste about ½ teaspoon each is good
• 1 teaspoon hot sauce optional
• ¼ cup Mexican crema or sour cream
• ¼ cup mayonnaise
• ¾ cup queso fresco or crumbled cotija cheese

Instructions

1. Cut the corn from the cobs. Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
2. Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
3. Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
4. Top with a bit of extra crumbly cheese and fresh cilantro.