| Preparation time | 20 min |
| Cooking Time | n/a |
| Ready In | 30 min |
| Level of Difficulty | Easy |
| Servings | 8 |
Ingredients
4 cups corn fresh or frozen (if using frozen, thaw first).1 tbsp. avocado oil1/2 red bell pepper, diced1/2 red onion diced1 small jalapeno, deseeded and diced1/2 cup cilantro3 tbsp. lime juice1/2 cup greek yogurt1 tsp. salt1/2 tsp. chili powder1/2 tsp. cumin1/2 tsp. smoked paprika1/3 cup crumbled cotija cheese or queso fresco
Directions
- Heat a large skillet over medium high heat.
- Add avocado oil.
- Quickly add corn and toss occasionally. You will see some charred brown bits that will give the corn a smoky flavor. Cook for 4-6 minutes.
- Pour into a large bowl and let cool.
- Dice the onion, pepper, and jalapeno finely.
- Add to the corn.
- In a small bowl, whisk the yogurt, lime juice, salt, chili powder, cumin, and paprika until it's smooth.
- Top with cheese and cilantro.
- Store in the fridge for up to five days.