Grilled Corn and Avocado Salad

Instructions

1. Grill the corn
   Preheat grill to medium-high heat. Brush corn with olive oil and grill for 8-10 minutes, turning occasionally, until charred in spots. Allow to cool.
2. Prepare the corn kernels
   Once cooled, carefully cut the kernels off the cob using a sharp knife. Stand the corn upright on its flat end and slice downward, rotating as you go. Transfer kernels to a large bowl.
3. Combine vegetables
   Add the diced avocados, red bell pepper, red onion, cilantro, and jalapeño (if using) to the bowl with the corn kernels. Gently toss to combine.
4. Make the dressing
   In a small bowl, whisk together the olive oil, lime juice, cumin, chili powder, honey, salt, and pepper until well combined.
5. Dress the salad
   Pour the dressing over the vegetable mixture and gently toss to coat all ingredients evenly. Be careful not to mash the avocados.
6. Add the cheese
   Sprinkle the crumbled cotija or feta cheese over the salad and gently fold it in. Reserve some cheese for garnishing if desired.
7. Chill and serve
   For best flavor, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.