Corn Salad with Avocado

1/2 tablespoon canola oil

2 ears fresh corn, shucked, kernels cut from cob (about 4 cups)

1 jalapeno pepper, stemmed, seeded and minced

1 clove garlic, minced

1/3 cup red bell pepper, diced

1 scallions, chopped

1/2 medium avocado (semi-firm but ripe), peeled, cored and chopped small

2 tablespoons cotija or feta cheese, finely crumbled

1 tablespoons low-fat mayonnaise

Juice from 1/2 lime

Honey to taste

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/8 teaspoon salt

fresh cilantro, chopped

In a large skillet, heat the vegetable oil over medium-high heat. Add corn, jalapeno and garlic and cook, tossing occasionally, until corn is charred all over, about 6-9 minutes. Remove skillet from heat and allow to cool slightly.

In a large bowl combine corn mixture, bell pepper, scallions, avocado, cheese, mayonnaise, lime juice, chili powder, cumin, salt and cilantro. Mix well and serve.