Mexican Street Corn Dip

This dip is legit...like too legit to ever stop making it!  I can't tell you the times that I have been asked for the recipe.  I don't necessarily think that it's the prettiest dish, but it is worth it for sure!!  I use it in tacos, as a dip, or even over the top of grilled chicken breast!  It is as delicious as it is versatile!!

4 cups corn (fresh, frozen...and canned works in a pinch)
1 1/2 tbsp vegetable oil
1/3 cup chopped red onion
1/2 cup chopped cilantro
1 1/2 diced avocados
1 minced garlic clove
1/4 cup crumbled feta cheese
1/2 tsp chili powder
1 jalapeno, seeded and minced
3 tbsp mayonnaise
1 1/2 tbsp lime juice
salt to taste

Heat oil in a large skillet and toss in corn.  If cooking fresh corn, it will need to be cooked for longer.  Frozen and canned just needs a quick browning and it is done. Let corn cool while you chop up all your other ingredients.

When corn has cooled, add the corn to a salad bowl along with avocado, red onion, feta, cilantro, mayo, jalapeno, lime juice, garlic, and chili powder.  Gently toss together until everything is mixed.  Garnish with a few cilantro leaves and a lime wedge.  Serve with chips, as a topping for tacos, or even piled on some grilled chicken...ENJOY!!