Ingredients:
4 corn on the cobs, husks removed
1 avocado, diced
1 cup queso fresco, crumbled (or use feta)
1/2 red onion, diced
255 g cherry tomatoes, halved
1/4 cup cilantro, chopped
FOR THE DRESSING:
1/3 cup mayo
juice from 1 lime
1/2 tsp chili powder
3 garlic cloves, minced
Instructions:
1. Prepare your corn. Boil for 5 minutes then bring to your grill to finish cooking and add some char. Once cool enough to handle, cut corn off the cob and add to a bowl.
2. Combine the remained of the salad ingredients into the bowl with corn.
3. Mix the dressing by whisking all the ingredients together. Add to salad and stir to combine. Enjoy!