Crazy Corn Guacamole | Avocados from Mexico

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons chopped white onion
• 1 jalapeño or serrano pepper, chopped; add more to taste
• 3 cups fresh corn kernels, or thawed from frozen
• ¾ teaspoon kosher or sea salt, or to taste
• 2 tablespoons chopped fresh epazote leaves, may substitute with cilantro or chives
• 3 ripe avocados, halved, pitted, meat scooped out, diced
• 2 tablespoons mayonnaise
• 3 tablespoons Mexican cream
• ¼ cup freshly squeezed lime juice
• ¼ cup, about 1 oz., crumbled queso fresco, Cotija, feta or Farmer’s cheese, or to taste
• Piquin chili powder, to taste
• Tortilla chips or veggie sticks