Creamy Corn Salad is a refreshing blend of corn, fresh avocados, and cotija cheese with a creamy lime dressing.
In a medium bowl, add all dressing ingredients and mix well.
Place a cast iron skillet over medium-high heat and all the olive oil.
Once hot add the corn and cook until slightly charred, about 7 minutes.
Transfer the charred corn to a large bowl
Add the avocado, jalapeno, radishes, and onion, and mix well.
Add the dressing and 1/2 of the cotija cheese and mix well.
Sprinkle the remaining cheese on top and some cilantro.
Serve or cover and chill for up to 8 hrs before serving.