- 1 tablespoon vegetable oil
- 2 tablespoons chopped white onion
- 1 jalapeño or serrano pepper, chopped; add more to taste
- 3 cups fresh corn kernels, or thawed from frozen
- ¾ teaspoon kosher or sea salt, or to taste
- 2 tablespoons chopped fresh epazote leaves, may substitute with cilantro or chives
- 3 ripe Avocados from Mexico, halved, pitted, meat scooped out, diced
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican cream
- ¼ cup freshly squeezed lime juice
- ¼ cup, about 1 oz., crumbled queso fresco, Cotija, feta or Farmer’s cheese, or to taste
- Piquin chili powder, to taste
- Tortilla chips or veggie sticks
Heat the oil in a large skillet over medium-high heat. Add the onion and jalapeño, and cook for 2 to 3 minutes until softened and the edges are beginning to lightly brown. Raise the heat to high, add the corn, season with salt, and let the corn cook and lightly brown, stirring often, for about 3 to 4 minutes. Stir in the epazote, cook for another minute, and remove from heat.
In a small bowl, mix the mayonnaise, Mexican cream and lime juice until fully combined. Set aside. Place the diced avocados in a serving bowl and gently mash with a fork. Incorporate the corn mixture and toss well. Drizzle half of the prepared mayonnaise mix on the top, as well as the queso fresco. Sprinkle with piquin chili powder to taste. Leave the remaining mayonnaise mix, queso and chili for your guests to add more if they please. Serve with tortilla chips or veggie sticks.