Mexican Corn Salad Recipe

Heat vegetable oil in a large skillet. Add corn, season to taste with salt, and toss. Cook, tossing only every 2 minutes, until corn is charred, about 6 to 10 minutes. Remove from heat and allow to cool slightly.

Transfer corn to a medium bowl. Add onions, cilantro, garlic, ¾ of the feta cheese, mayonnaise, 1 tablespoon lime juice, and chilli powder; toss.

Pour ½ tablespoon lime juice over avocados, if using, then add to the corn mixture. Gently toss and top with remaining feta cheese. Sprinkle with extra chilli powder and cilantro, if desired.