Mexican Corn Salad Recipe Zesty Summer Side - The Pass and Provisions

Ingredients

• 4 cups (960 ml) corn kernels (fresh, canned, or frozen; about 5 ears of corn)
• ½ cup (120 ml) cotija cheese, crumbled (or feta as a substitute)
• ¼ cup (60 ml) mayonnaise
• ¼ cup (60 ml) sour cream or Greek yogurt
• 2 tablespoons (30 ml) lime juice (freshly squeezed)
• ½ teaspoon chili powder (or adjust to taste)
• ¼ teaspoon smoked paprika (optional)
• ¼ teaspoon cumin
• Salt and black pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeno, finely diced (for heat)
• ¼ cup (60 ml) diced red onion
• 1 avocado, diced
• Additional cotija cheese
• Lime wedges