Potluck Corn Salad

We were asked to bring a vegetable side dish to a Fourth of July dinner and corn on the cob sounded like a good choice, until we remembered that the guests with braces wouldn't be able to eat that. So, I decided a corn salad would be a great addition to our meal. This looked like a good recipe to try, but I decided to "char" the corn first by heating it in our cast iron frying pan. (That step could also be done on the grill if you wanted.) It turned out deliciously.

Corn Salad

• 3 cups corn (fresh or frozen)
• 1 1/2 cups grape tomatoes, halved
• 1/4 cup minced red onion
• 1-2 tablespoons chopped parsley or cilantro
• 1 tablespoon olive oil
• Juice from one lime
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1 avocado, diced
• Cotija cheese

Combine everything except the cheese. Serve chilled or at room temperature, sprinkled with Cotija cheese as desired.